BBQ Portabello Sandwich
2 large Portabello Mushrooms
3 Tbsp.Olive Oil
3 tablespoon each basil, Oregano, Parsely (USE FRESH)
2 Tbsp.balsamic vinegar
3 large cloves of Garlic
6 Leaves Arugula
Salt and Pepper to taste
Roasted Sweet Red Peppers
4 Slice of your favorite bread or 2 rolls
In a blender combine the olive oil, balsamic vinegar, garlic, salt and pepper and fresh herbs until the items are combined. Clean and discard the stem of the mushrooms and place in a resealable bag. Pour the marinade from the blender into the bag over the mushrooms. Let stand for at least 30 minutes turning every 5 minutes. Heat the grill. Grill the mushrooms and continue to baste during the cooking time. Save some marinade to top off your sandwich. Lightly brush the vegan bread with olive oil and toast on the grill. To build the sandwich take a teaspoon or two and put it on one slice of vegan bread for each sandwich. Place two or three leaves of arugula on the vegan bread and then place on the roasted red pepper slices. Next place the grilled mushroom and salt and pepper to taste. Top off with the other slice of vegan bread.
SO HOW'D IT GO?
Tried this for lunch today. I used spring mix, because I had no arugula. YUMO. I am saving this to my recipe box. So juicy and yummy, Roasted some fingerling potatoes to go with and put some veganaise on the bun. Thanks for sharing!
This was really tasty. I just cooked the mushrooms in a frying pan, but they turned out really great. Thanks!