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Mediterranean Portobello Sandwich

September 6, 2009

I have to apologize for all these mushroom recipes lately. Not only do I have enough different types of mushrooms in the fridge to feed a small army, they also happen to be one of my favorite foods. Poor B didn’t partake in any of this mushroom madness. This sandwich was one of those great meals where I knew I had to make this again soon. Luckily, my friend Jess was coming over for dinner and although she said she would rather do drinks & appetizers at the bar we were going to later that night because she wasn’t too hungry, I quickly changed her mind when I sent her a picture of this meal. The sandwich is light, yet hearty enough to leave you feeling satisfied. Also a great meal before a long night out at the bars in L.A. The portobello soaked up all the Mediterranean flavors from the garlic rub and grilled up nicely. Make it a meal with a simple Greek salad.

Mediterranean Portobello Sandwich

Makes 2 servings

  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • pepper
  • 1 tablespoons extra-virgin olive oil
  • 2 portobello mushroom caps, stems and gills removed
  • 2 large slices sourdough bread, cut in half
  • 1/4 cup sliced  red peppers
  • 1/4 cup chopped tomato
  • 2 tablespoons crumbled reduced-fat feta cheese
  • 1/4 cup sliced onion
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon dried oregano
  • 2 cups loosely packed arugula
  • 2 tablespoons lemon juice
  • 2 tablespoons hummus

Directions

1. Preheat grill to medium-high.
2. Combine garlic with 1/2 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos. In the same garlic mixture, combine vinegar, salt, pepper, oregano, lemon juice and the remaining 1/2 tablespoon oil.
3. Cut up the red peppers, tomato, onions and toss with garlic mixture.
4. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side. Grill the vegetable mixture until cooked through, about 5 minutes.
5. Spread a tablespoon of prepared hummus on each slice of bread. Top with salad greens, vegetable mixture and feta cheese. Place the grilled mushrooms top-side down.

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2 Comments leave one →
  1. September 7, 2009 12:46 am

    Great sandwich and a simple recipe too/

Trackbacks

  1. Stuffed Portobello Mushroom with Beef & Tomato « L.A. Easy Meals

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