Plant-Forward Perfect for the Grill: Portabella Mushroom Sandwich


SALT LAKE CITY – Tired of hot dogs and hamburgers on the grill? A portabella mushroom is a great edgy and hearty option for a backyard barbecue.

“Portabella mushroom has a nice, meaty texture and is often used in place of steak or other meats in vegan or vegetarian dishes,” said Josh Broadbent, executive sous chef of Intermountain Healthcare. “Just be sure to remove the gills with a spoon before putting the mushroom on the grill. Otherwise, it will stick to the grill and have a muddy flavor.

In addition to being low in calories and fat, mushrooms provide fiber and various nutrients to the diet. Most notably, mushrooms contain a wide range of phytonutrients which, in animal studies, have been shown to protect against certain cancers and inflammations in the body.

The Portabella Mushroom Sandwich is topped with grilled red pepper, provolone cheese, and balsamic aioli for a rich, smoky flavor, and served on whole wheat ciabatta bread.

Here is the recipe:

Yield: 5 servings

Ingredients:

Grilled Portabella Mushrooms

5 each Large Portabella Mushroom

Marinade

1 ½ cup olive oil

2 tablespoons of balsamic vinegar

1 tablespoon of Worcestershire sauce

1 teaspoon of kosher salt

1 ¼ tsp. 1/2 teaspoon black pepper, freshly ground

¾ cups chopped fresh rosemary

Balsamic aioli

3 ¼ tablespoon of mayonnaise

2 ½ teaspoons of balsamic vinegar

2 ½ teaspoons garlic, minced

Accompaniments

1 each red bell pepper, grilled, sliced

5 slices of provolone cheese each

1 cup of spinach

5 each ciabatta bread, wheat

Preperation:

Balsamic aioli

  • Mix all the ingredients and keep cold

Sandwich Toppings

  • Cook the red pepper on the grill until a small amount of char appears on the outside.
  • Let the pepper cool and cut it into strips

Portabella mushroom

  • Using a spoon, clean the gills of the fungus and wash them thoroughly.
  • Place in a large baking dish; hood down, gills up
  • Combine marinade ingredients (except rosemary) in a blender.
  • Pour the marinade on top of the mushrooms so that each receives a small amount in the hat bowl.
  • Sprinkle the top with fresh rosemary.
  • Cover with plastic wrap.
  • Leave to marinate for at least 30 minutes. or up to 3 hours.
  • Once the mushrooms are marinated – broil for approx. 6 min on each side

Plate assembly:

After the mushroom is cooked, place a small amount of the bell pepper inside each of the mushroom caps. Place one piece of cheese per mushroom and let it melt. Spread a small amount of aioli on each side of the ciabatta bread. Place mushrooms on bottom half of bread and top with spinach – place top half and serve.

610 calories / 790 mg sodium / 40% calories / fat

For more information, visit www.intermountainhealthcare.org.

About Wilhelmina Go

Check Also

Simmer with local double IPAs

The IPAs are amazing. They are excellent on their own or with food. You can …