Portobello Mushroom Sandwich

Published 06/30 2014 11:06AM

Updated 06/30 2014 11:41AM

Portobello Sandwich with Sundried tomato Pesto and Balsamic Reduction

  • 4 portobello mushrooms
  • 4 Tbsp pickled red onion
  • 2 Tbsp balsamic reduction
  • 4 slices provolone cheese
  • 4 oz mixed greens
  • ½ cup sundried tomato pesto
  • 4 ciabatta rolls
  • ½ cup olive oil
  • ½ cup balsamic vinegar

  1. Toss the mushrooms in the oil and vinegar
  2. Place on the grill for around 4 to 5 minutes on each side or until the mushroom is tender. Place the cheese on the mushroom and allow to melt
  3. Toast the ciabatta rolls on the grill
  4. Spread the sundried tomato pesto on each slice of bread. Place the mushroom on the bottom slice followed by the mixed greens and pickled onions
  5. Finally zig-zag the balsamic reduction over the top of the sandwich.
  6. Place the top of the bun on the sandwich and cut in half.

Sundried Tomato Pesto

  • 2 oz sundried tomatoes
  • 2 tsp basil
  • 2 tsp parsley
  • 1 tsp garlic
  • 2 tsp onion, chopped
  • 2 Tbsp olive oil
  • 2 Tbsp grated parmesan
  • Salt, to taste
  1. Place all of the ingredients together in a food processor and pulse to combine, adding more oil if needed

Pickled Red Onion

  • 1 red onion
  • ½ cup red wine vinegar
  • 2 Tbsp white wine vinegar
  • 2 Tbsp sugar
  1. Peel the onion, cut in half and slice
  2. Place the onion in a sauce pan along with the rest of the ingredients and turn heat on medium high
  3. Bring to a boil and remove from heat to allow the onion to steep for around 20 minutes until the onion is soft

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