Grilled Portabello Mushroom Sandwich

* Exported from MasterCook *

Grilled Portabello Mushroom Sandwich

Recipe By : The San Antonio Herb Society Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- (Bill McGinnis,
adapted from Monterey Mushrooms by Chef
Bruce Silverblatt)
************ Marinade: -- ********************
2 tablespoons rice wine vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic -- minced
2 teaspoons dried oregano
1 Pinch kosher salt
1 Pinch sugar
1 Pinch black pepper -- freshly ground
*********** RECIPE *******************
2 large portabello mushrooms
1 large clove garlic
2 tablespoons mayonnaise
2 teaspoons fresh thyme -- chopped
1 red bell pepper -- roasted
2 teaspoons balsamic vinegar
2 onion rolls -- split & grilled
2 thick slices Monterey jack cheese

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

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