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
Optional toppings I used:
*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.
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