| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
|
1 |
Servings |
INGREDIENTS
|
|
; (Bill McGinnis, |
|
|
Adapted from Monterey Mushrooms by Chef |
|
|
Bruce Silverblatt) |
| 2 |
tb |
Rice wine vinegar |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Olive oil |
| 1 |
|
Clove garlic; minced |
| 2 |
ts |
Dried oregano |
| 1 |
pn |
Kosher salt |
| 1 |
pn |
Sugar |
| 1 |
pn |
Black pepper; freshly ground |
| 2 |
lg |
Portabello mushrooms |
| 1 |
|
Large clove garlic |
| 2 |
tb |
Mayonnaise |
| 2 |
ts |
Fresh thyme; chopped |
| 1 |
|
Red bell pepper; roasted |
| 2 |
ts |
Balsamic vinegar |
| 2 |
|
Onion rolls; split & grilled |
| 2 |
ts |
Balsamic vinegar |
| 2 |
|
Onion rolls; split & grilled |
| 2 |
|
Thick slices Monterey jack cheese |
INSTRUCTIONS
MARINADE
RECIPE
Combine marinade ingredients. Marinate mushroom in this mixture 1-2 hours.
Mash other garlic clove into fine paste. Stir into mayonnaise and add
thyme. On barbecue grill or under broiler, cook mushrooms 5 minutes on each
side, or until soft. Sprinkle red bell pepper with balsamic vinegar and
shallots. Grill or lightly toast onion rolls. Spread mayonnaise on each
half of rolls. Place grilled mushrooms on two onion roll halves, cover with
roasted bell pepper, cheese and top half of rolls. Cut in half and se rve
hot.
Makes 2 sandwiches
Recipe By : The San Antonio Herb Society Cookbook
Posted to MC-Recipe Digest V1 #222
Date: Fri, 20 Sep 1996 00:53:55 -0500 (CDT)
From: Fran <frich@tenet.edu>
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