Meatless Monday: Grilled Portabella Sandwiches


‘Tis the season for grilling and these portabella sandwiches fit the bill perfectly.  With just a few ingredients, they are a snap to make.

The portabella caps marinate in a classic lemon, olive oil garlic dressing while the grill heats up.  The sandwiches are easily finished with Boursin and baby arugula.

Flavorista Eliza and I love these sandwiches exactly as printed below but you certainly could customize them to suit your tastes.  Spring greens or baby spinach could fill in for the peppery arugula.  Creamy goat cheese could be substituted for the Boursin.  You could also add thinly sliced purple onion and/or roasted red pepper slices.

Grilled Portabella Sandwiches from Hannaford Fresh Magazine, September/October 2007

3 Tbsp. extra-virgin olive oil
2 Tbsp. freshly squeezed lemon juice
3 garlic clove, minced
1/4 tsp. Salt
1/4 tsp. black pepper
4 large portabella mushroom caps, stems removed
4 ciabatta rolls, sliced
1 pkg. light Boursin garlic and fine herbs gourmet cheese
3 cups baby arugula

Combine oil, lemon juice, minced garlic, salt, and black pepper in a small bowl. Place mushrooms in a 9-by-13-inch pan. Pour marinade over mushrooms, making sure to coat completely. Let stand at room temperature while preparing grill or broiler, about 10 minutes. Heat grill to medium-high.

Grill  mushrooms until charred and tender, about 4 to 6 minutes per side. Remove from grill. While mushrooms are cooking, place rolls cut side down on grill or in a toaster oven and lightly toast, about 1 minute.

Use a quarter of the Boursin for each sandwich, spreading it on the two halves of each ciabatta roll.  Place one mushroom onto each roll followed by a quarter of the arugula or watercress. Cover with top of roll, cut sandwich in half on the diagonal, and serve.

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