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Meatless Wonder: Grilled Portabella Sandwiches with Roasted Red Pepper and Onion Medley

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December 7, 2010

Grilled Portabella Sandwiches with pepper and onion medley, topped with goat cheese

Grilled Portabella Sandwiches with pepper and onion medley, topped with goat cheese

I seldom cook vegetarian dinners. It’s not that I don’t like them (though my husband does look like a 5-year-old discovering Santa doesn’t exist when he sees a veggie evening on the meal plan), but that I just innately feel as though meat is a somewhat critical part of a full supper.

Granted…I fully understand the merits of eating some meals without meat. The environmental, economical, and nutritional factors alone are enough to make someone declare their forever loyalty to falafel. That said…I take a bit more convincing.

These Portabella Sandwiches are a pretty close runner-up to a big burger. They are substantial enough to feel like you’ve had a meal and the smoky flavor you get from grilling them and the rustic bread creates a lovely complement with the sweet onion and pepper medley topped with a creamy goat cheese.

As Gregor’s Pub recently declared, “Kiss It Simple Stupid”. Well…these are that in spades.

Perfect for a Monday night dinner when you’re craving something easy, healthy, and morally superior.

Grilled Portabella Sandwiches with Roasted Red Pepper and Onion Medley

Serves 2

2 Portabella Mushroom caps, stems removed

3 TB Olive Oil

2 TB Balsamic Oil

Shake Worcester

1/2 jar roasted red peppers (Trader Joes are inexpensive and yummy)

1/4 onion, thinly sliced

1 handful arugula

2-3 TB goat cheese

4 slices rustic bread, rubbed with garlic and olive oil, and grilled

  1. Add 2 Tablespoons olive oil, the balsamic vinegar, and worcester to a bowl. Add mushrooms and toss to coat. Allow to marinate for one hour.
  2. About 15 minutes before the hour mark, light grill and bring to high heat.
  3. Add mushrooms to grill, reduce to medium heat, and cook without turning for ten minutes or until fully cooked. At end, turn briefly and cook on other side to seer the top.
  4. Meanwhile, add remaining olive oil to a pan and cook onions for 5-7 minutes or until fully cooked and starting to slightly brown. Add roasted red peppers and combine until heated through.
    Grilled Pepper and Onions

  5. Assemble grilled bread with mushrooms, peppers and onions, goat cheese, and arugula.
  6. Serve immediately.

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