Portabello Mushroom Sandwich
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Posted-mm, Sandwich, Vegetarian | 2 | Servings |
INGREDIENTS
| 2 | T | Rice wine vinegar |
| 2 | T | Lemon juice |
| 2 | T | Olive oil |
| 1 | Clove, garlic minced | |
| 2 | t | Oregano, rubbed |
| 1 | pn | Salt |
| 1 | pn | Sugar |
| 1 | pn | Black pepper |
| 1 | Garlic | |
| 2 | T | Mayonnaise |
| 2 | t | Fresh thyme, chopped or more |
| 2 | Portabellow mushrooms | |
| 1 | Red bell pepper, roasted | |
| peeledseeded | ||
| 2 | t | Balsamic vinegar |
| 2 | t | Shallots, minced |
| 2 | Soft onion rolls, split | |
| & grilled | ||
| 2 | Slices Monterey Jack Cheese |
INSTRUCTIONS
Combine marinade ingredients. Marinate mushroom in this mixture 1 to 2 hours. Mash other garlic clove into fine paste. Stir into mayonnaise and add thyme. On grill or under broiler (or hot griddle) cook mushrooms 4 minutes on each side, or until soft. Sprinkle red bell pepper with balsamic vinegar and shallots. Grill or lightly toast onion rolls. Spread mayo 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 serve hot. Makes two sandwiches. Recipe by: Fran/Barbara from FoodLore - Posted on Eat-L *Tried and highly recommended by Terry Pogue Eat-L From the recipe files of suzy@gannett.infi.net Posted to MM-Recipes Digest V3 #241 Date: Tue, 3 Sep 1996 19:36:00 -0400 (EDT) From: suzy <suzy@gannett.infi.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 211
Calories From Fat: 149
Total Fat: 18.7g
Cholesterol: 3.8mg
Sodium: 255.2mg
Potassium: 247.6mg
Carbohydrates: 17.6g
Fiber: 1.7g
Sugar: 2.4g
Protein: 1g