Grilled Portobello Sandwiches

Savor the Bold and Savory Flavors of Grilled Portobello Sandwiches Recipe

Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Grilled Portobello Sandwiches are a delicious and satisfying vegetarian option for lunch or dinner. The meaty texture of the portobello mushrooms paired with tangy goat cheese and peppery arugula creates a flavorful and hearty sandwich.

History

Portobello mushrooms have been a popular ingredient in vegetarian cuisine for many years. Grilling the mushrooms brings out their rich, earthy flavor and creates a satisfying meat alternative. This recipe for Grilled Portobello Sandwiches puts a modern twist on a classic vegetarian dish.

Ingredients

4 portobello mushrooms, each measuring 5 inches, about 1 lb, with stems removed
1 recipe of sesame ginger Marinade
4 whole wheat buns or hard rolls, split and lightly toasted
1 tbsp balsamic vinegar
3 tbsp olive oil
2 tsp dijon mustard
1 small bunch of arugula, with stems removed, leaves torn in half (2 cups)
8 oz (227 g) of soft goat cheese

How to prepare

Hold a mushroom, cut side up, in your hand. Use a small sharp knife to carefully scrape off most of the dark brown “gills”. Repeat with the remaining mushrooms.
Prepare the marinade in a large, shallow glass dish.
Add the mushrooms and turn them to coat.
Let the mushrooms marinate for at least 30 minutes or up to 4 hours.
In a medium bowl, whisk together vinegar, oil, and mustard to make the dressing.
Season the dressing with salt and pepper, then set it aside.
Prepare a hot charcoal fire or preheat a gas grill on high.
Grill the mushrooms, turning them often, until they are tender and have grill marks, which should take about 10 minutes.
If desired, lightly toast the rolls.
To assemble the sandwiches, spread goat cheese on both sides of the rolls.
Arrange the grilled mushrooms on the bottom of each roll.
Add arugula to the dressing in the bowl and toss it well.
Place the arugula leaves on top of each mushroom, cover with the bun tops, and serve.

Variations

Add roasted red peppers or caramelized onions to the sandwiches for extra flavor.
Substitute feta or blue cheese for the goat cheese for a different taste.
Use different types of bread, such as ciabatta or sourdough, for the rolls.

Cooking Tips & Tricks

Be sure to remove the gills from the portobello mushrooms before marinating and grilling them. This will prevent the mushrooms from becoming too soggy.

- Marinating the mushrooms for at least 30 minutes allows them to absorb the flavors of the ginger marinade.

- Grilling the mushrooms over high heat will create a nice char and enhance their flavor.

- Toasting the rolls before assembling the sandwiches adds a nice crunch to the dish.

Serving Suggestions

Serve Grilled Portobello Sandwiches with a side salad or a cup of soup for a complete meal.

Cooking Techniques

Grilling the portobello mushrooms over high heat helps to enhance their flavor and create a nice char.

Ingredient Substitutions

If you don't have portobello mushrooms, you can use cremini or button mushrooms instead. You can also substitute the goat cheese with another type of cheese, such as mozzarella or cheddar.

Make Ahead Tips

You can marinate the mushrooms ahead of time and store them in the refrigerator until you are ready to grill them. You can also prepare the dressing and arugula in advance to save time.

Presentation Ideas

Serve Grilled Portobello Sandwiches on a platter with a garnish of fresh herbs or a drizzle of balsamic glaze for an elegant presentation.

Pairing Recommendations

Pair Grilled Portobello Sandwiches with a glass of red wine, such as Pinot Noir or Merlot, for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftover Grilled Portobello Sandwiches in an airtight container in the refrigerator. To reheat, place the sandwiches in a toaster oven or oven until warmed through.

Nutrition Information

Calories per serving

Each serving of Grilled Portobello Sandwiches contains approximately 400 calories.

Carbohydrates

Each serving of Grilled Portobello Sandwiches contains approximately 35 grams of carbohydrates.

Fats

Each serving of Grilled Portobello Sandwiches contains approximately 20 grams of fat.

Proteins

Each serving of Grilled Portobello Sandwiches contains approximately 15 grams of protein.

Vitamins and minerals

Portobello mushrooms are a good source of vitamins and minerals, including potassium, phosphorus, and niacin.

Alergens

This recipe contains dairy (goat cheese) and gluten (rolls). It may not be suitable for those with dairy or gluten allergies.

Summary

Grilled Portobello Sandwiches are a nutritious and satisfying meal option, providing a good balance of carbohydrates, fats, and proteins.

Summary

Grilled Portobello Sandwiches are a delicious and satisfying vegetarian meal option. The meaty texture of the portobello mushrooms, tangy goat cheese, and peppery arugula create a flavorful and hearty sandwich that is sure to please.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun was shining brightly, and I was visiting my dear friend Clara in her cozy little cottage by the lake. Clara was a wonderful cook, and she always had a new recipe up her sleeve to share with me.

On this particular day, Clara invited me to join her in the kitchen to make Grilled Portobello Sandwiches. I had never heard of such a thing before, but I was eager to learn. Clara explained that the recipe was passed down to her from her grandmother, who had learned it from a chef in Italy many years ago.

We started by marinating the portobello mushrooms in a mixture of balsamic vinegar, olive oil, garlic, and fresh herbs. Clara showed me how to gently brush the marinade over the mushrooms, making sure they were coated evenly. As the mushrooms soaked up the flavors, I could already tell this was going to be a delicious meal.

While the mushrooms marinated, Clara taught me how to make the perfect pesto sauce to accompany the sandwiches. She combined fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil in a food processor, pulsing until the mixture was smooth and creamy. The vibrant green color of the pesto was a sight to behold, and the aroma was intoxicating.

Once the mushrooms were ready, Clara fired up the grill and placed them on the hot grates. The sizzle of the mushrooms cooking was music to my ears, and the smell that wafted through the air was mouth-watering. We grilled the mushrooms until they were tender and charred, then toasted slices of crusty bread to serve as the base of our sandwiches.

As we assembled the sandwiches, Clara spread a generous amount of pesto on each slice of bread, then layered on the grilled portobello mushrooms, roasted red peppers, arugula, and slices of fresh mozzarella cheese. The colors and textures of the sandwich were a work of art, and I couldn't wait to take my first bite.

The moment I sunk my teeth into that Grilled Portobello Sandwich, I was transported to a culinary paradise. The earthy flavors of the mushrooms paired perfectly with the bright, herbaceous pesto, and the creamy mozzarella added a luscious richness to each bite. It was a symphony of flavors and textures that danced on my taste buds, leaving me craving more.

After that day, I made Grilled Portobello Sandwiches regularly for my family and friends. I loved sharing this recipe with others, just as Clara had shared it with me. Each time I grilled those mushrooms and whipped up a fresh batch of pesto, I felt connected to the generations of cooks who had passed this recipe down through the years.

To this day, whenever I make Grilled Portobello Sandwiches, I think of Clara and her cozy cottage by the lake. I remember the warmth of her kitchen, the laughter we shared, and the delicious meals we created together. This recipe will always hold a special place in my heart, a reminder of the joy that comes from cooking and sharing good food with those we love.