87°F
Sponsored by

Portobello Mushroom Sandwich

3 recipes in 1: Chef Josh shares another Live Well recipe with GTU
Portobello Sandwich with Sundried tomato Pesto and Balsamic Reduction

Ingredients:
  • 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

Directions:
  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


Ingredients:
  • 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
Directions:
  1. Place all of the ingredients together in a food processor and pulse to combine, adding more oil if needed


Pickled Red Onion

Ingredients:
  • 1 red onion
  • ½ cup red wine vinegar
  • 2 Tbsp white wine vinegar
  • 2 Tbsp sugar
Directions:
  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

Page: [[$index + 1]]
comments powered by Disqus

More Recipes

local-businesses.png
cars.png dixie-local.jpg
Click Here for Your Chance to Win Utah State Fair Tickets!
Comic Con


TV Schedule Sponsored By:

Popular Stories on Facebook