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Grilled Portabello Mushroom Sandwich (Pareve)
Contributed by Eileen Goltz
2 large Portobello mushrooms
1 teaspoon minced garlic
2 tablespoons mayonnaise
2 teaspoon fresh thyme, chopped
1 red bell pepper, roasted
2 teaspoon balsamic vinegar
2 onion rolls, split and grilled
leaf lettuce
Marinade:
2 tablespoons rice wine vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon dried oregano
pinch kosher salt
pinch sugar
pinch black pepper
In a glass bowl combine all the marinade ingredients. Marinate the mushrooms in the marinade for 1 to 2 hours. Stir the minced garlic into the mayonnaise and add the fresh thyme. On the grill or under the broiler, cook mushrooms 5 minutes on each side, or until soft. In a bowl combine the roasted red bell pepper with balsamic vinegar and shallots, mix to combine. Grill or lightly toast onion rolls. Spread the seasoned mayonnaise on each half of rolls. Place the grilled mushrooms on two onion roll halves, cover with roasted bell pepper and lettuce and top half of rolls. Cut in half and serve hot.
>Notes: If you are dealing with a vegetarian in a family of carnivores this sandwich is a great alternative to burgers.Page 1 of 1 pages
