OH BABY, these were good!!  Hubby and I both LOVED these.  (I made grilled chicken sandwiches for the kids - they would not have touched these with a 10 foot pole.) 

The Recipe:

4 Portobello mushroom caps
1/4 cup balsamic vinegar
2 TBL olive oil
1 tsp dried basil (I used fresh, about 8 medium size leaves)
1 tsp dried oregano (if you have fresh, throw it in instead of the dried!)
2 minced garlic cloves
Salt and pepper to taste
4 (1 oz ) slices provolone
8 slices whole wheat bread, toasted
Lettuce (your favorite kind)
4 big juicy slices of tomatoes

 Place mushroom caps, smooth side up in a shallow dish.  In a small bowl whisk together vinegar, oil, basil, oregano, garlic, salt and pepper.  Pour over mushrooms, let stand at room temperature for about 15 minutes, turning a couple of times. 

Preheat grill to medium high heat.

Grill mushroom caps for about 7 or 8 minutes, on each side (or until tender), brushing any remaining marinade on the caps during grilling.  Top with cheese the last 2 minutes of cooking time.

Toast bread, make 4 yummy sandwiches!!  (I didn’t use mayo or any dressing on the sandwich & I thought it was perfect without it, but if  you can’t make a sandwich without a dressing of some sort, go for it!)

 
I served this sandwich with a tomato/basil salad and garlic baked potatoes.


 


Comments

Mom

Mon, 06 Oct 2008 06:35:45

This looks awesome, I think I'll have to try making them. I hope that you're going to include this one in the Recipe Book that you'll be publishing soon!

 

kathie

Mon, 06 Oct 2008 11:23:09

What do you mean fish water?

 

Trish

Mon, 06 Oct 2008 14:16:50

Go back and look at the photo...see the fish on a stick, see what it is sitting in? That is the fish water you are supposed to drink.

 



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