Grilled Portabello Mushroom Sandwich (Pareve)
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Ingredients 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

Instructions

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. 

Special Instructions

Serving Size

Serves 2. This recipe can be doubled or tripled.

Notes

If you are dealing with a vegetarian in a family of carnivores this sandwich is a great alternative to burgers.

Related Recipes

• Honey Orange Salmon, To Be Served With Honey Orange Sauce • Orange Honey Sauce • Tuscan Chicken – Pre-Yom Kippur Fast • Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast • Smoked Salmon and Dill Cheesecake – Break-The-Fast

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Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .