Grilled Mushroom Sandwiches |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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This is a great recipe for a quick, summertime, meatless meal. You need really big portobellos for this. Adapted from a Midwest Living recipe. Ingredients:
2 tablespoons olive oil |
1 clove garlic, minced |
4 6 to 8 inch fresh portabella mushroom caps, sliced into 1/2 inch thick strips |
8 slices french bread or 4 hamburger buns with sesame seeds, toasted |
mayonnaise |
lettuce leaf |
sliced tomato |
Directions:
1. Combine oil and garlic and brush onto mushroom slices.
2. For charcoal grills; grill the mushroom slices on the rack of the uncovered grill directly over medium coals for 8-10 minutes or until tender, turning once.
3. For gas grills; preheat the grill then reduce heat to medium; place the mushroom slices on rack over heat, cover and grill.
4. Spread 4 slices of bread, or bun bottoms, with mayonnaise and top with lettuce and tomato; add mushrooms and bread or bun tops.
5. If your grill grids are too wide, brush whole mushrooms with the oil mixture and grill, then slice before serving.
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