Another Meatless Monday is here with another lure to the grill. It’s just so stinking hot here in FL, that grilling is a much welcome end to a busy day. It certainly beats standing over the hot stove!! I loved the last grilled portobellos that we made, so I was in search of another variation to try. This sandwich combines all of my favorite things in the world – balsamic vinegar, roasted peppers, goat cheese, and mushrooms! It’s SUPER easy to put together and you can customize it to your tastes. On a diet? Cut the cheese in half. Don’t like red peppers? Go for tomatoes instead. The variations are endless!
A quick note on the goat cheese – for this recipe, use a log of goat cheese, not the precrumbled stuff. I find that goat cheese dries out considerably when it’s precrumbled. That’s fine for a salad or a casserole where it will be mixed with other things, but for this recipe, you need the creamy texture of a good goat cheese.
Balsamic Grilled Portobello Sandwiches
with Goat Cheese and Roasted Peppers
4 cloves garlic, minced
2 tsp dried parsley
1 tsp dried thyme
2 tsp kosher salt
1/2 tsp freshly cracked black pepper
1/2 cup balsamic vinegar
1/4 cup olive oil
4 large portobello mushroom caps – washed and stems removed
4 whole wheat hamburger buns
4 tsp dijon mustard
4 large slices roasted red peppers (freshly made or from a jar)
4 ounces goat cheese
2 ounces arugula
1) Combine first 7 ingredients (garlic through olive oil) in a bowl, stirring well to combine. Place the mushrooms in a large container with a lid or a plastic zip-top bag and pour the marinade over top. When the container is sealed tight, give it a few turns to make sure that the mushrooms are well covered with the marinade. Keep at room temperature for about an hour (more is fine) and turn once or twice.
2) Preheat grill to medium heat. Place mushroom caps on the grill and cook approximately 4 minutes per side, until they are soft. Use the remaining marinade to baste the mushrooms as they cook.
3) Toast the buns and then on each of the bottom halves place 1 teaspoon of dijon mustard, 1/2 ounce arugula, 1 large slice of roasted red pepper. On each of the top buns place 1 ounce of goat cheese. Add the mushrooms and close the bun to make the juiciest, tangiest dinner feast! Enjoy!
Makes 4 sandwiches