Vegan Challenge // Grilled Portobello Sandwich Recipe

Andy and I are on day 6 and have been doing surprisingly well on our 7 day vegan challenge.  It actually has been a lot easier than I thought it would be and I'm surprising myself with what I'm coming up with in the kitchen.

I love portobello mushrooms and wanted to try and duplicate a sandwich I had years ago at a cafe in San Diego...it turned out to be pretty darn tasty--I didn't even miss the meat and cheese!

INGREDIENTS: (serves 2)
2 large portobello mushrooms
2 Tbsp of diced red pepper
1/4 cup of balsamic vineger
2 Tbsp of olive oil
clove of garlic or tbsp of pre-chopped garlic
salt and pepper to taste
Focaccia bread

Optional toppings I used:
red pepper
tomatoes
spinach
avocado
hummus
*you can try any veggie toppings as well...this is stuff i had on hand that I would recommend!

 Spoon the marinade on the underside of mushroom and let marinate at least 10 minutes.

 I don't have a regular grill, but the Foreman worked great. Grill for 7-8 minutes.

Definitely use focaccia bread.  It will soak in the juices from the mushrooms and not get soggy.  A spread isn't necessary, but it does add a bit more flavor.  I had a white bean and basil hummus on hand, but any flavor will do.  Pile your mushroom and toppings on and you have yourself a fabulous vegan meal!  If you don't care about the vegan thing, feel free to add a slice of provolone cheese. 

Linking up to and then she snapped show off your shoot.