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  • Lynn Dugan

Grilled Portobello Sandwich



Our grill gets a workout in the summer time. Vegetables are some of my favorite things to grill. With this recipe, you’ll enjoy the great flavors that grilling imparts on portobello (also called portabella) mushrooms and bell peppers.

If you’re not using a grill, you can purchase already roasted bell peppers in a jar as a substitute. And for the portobello, prep it as noted below but place it on a baking sheet and bake at 425°F for 15-20 minutes.

Grilled Portobello Sandwich (serves 6)

6 portobello mushroom caps, cleaned

3 orange or yellow bell peppers, cut flat and cleaned

3 tablespoons olive oil

Sea salt and freshly ground pepper

6 slices Provolone cheese

2 large beefsteak tomatoes, sliced 1/4 inch thick

1/2 cup prepared pesto

Fresh basil leaves

Brush mushroom caps and bell peppers with olive oil. Salt and pepper both sides. Place on hot grill with indirect heat for 5 minutes. Turn and grill 5 minutes more. Remove from grill and place a provolone cheese slice on top of each hot mushroom.

Assemble sandwich on toasted bun: start by spreading pesto on one half of each bun. Top with a portobello mushroom and add 1/2 of roasted pepper. Top with fresh basil leaves and tomato. Enjoy!!

PRINTER FRIENDLY VERSION

#lunchanddinner #vegetarian

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MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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