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Portobello Steak Sandwiches with Gorgonzola Butter and Red Pepper Vinaigrette Recipe

Portobello Steak Sandwiches with Gorgonzola Butter and Red Pepper Vinaigrette Recipe

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Portobello Steak Sandwiches with Gorgonzola Butter and Red Pepper Vinaigrette

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Ingredients

Count

Nutrition

462

Calories

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Ingredients:

Serving

5 tbsp balsamic vinegar
6 large garlic cloves, minced
2 tbsp chopped fresh thyme leaves
1/2 cup olive oil
1 1/2 lb fresh portobello mushrooms , stems trimmed flush with caps
2 oz gorgonzola cheese (about 1/4 cup) at room temperature
1 tbsp unsalted butter, softened
1 red bell pepper , roasted (procedure follows), or 1/3 cup chopped drained bottled roasted
1 tbsp white-wine vinegar
1 tbsp water
2 tbsp extra-virgin olive oil
four 1/2-inch-thick slices crusty bread , cut diagonally from a large loaf
garnish: fresh thyme leaves

Directions:

Make marinade: In a small bowl whisk together marinade ingredients. Put half of mushroom caps and half of marinade in each of 2 large sealable plastic bags, arranging mushroom caps in one layer, and seal bags, pressing out excess air. Marinate mushrooms at room temperature, turning bags over several times, at least 1 and up to 2 hours.
Make Gorgonzola butter while mushrooms are marinating: On a plate with a fork mash Gorgonzola and butter together until blended well.
Make red pepper vinaigrette: In a blender blend vinaigrette ingredients with salt and pepper to taste until smooth and emulsified.
Prepare grill.
Grill one side of bread on a rack set 5 to 6 inches over glowing coals until golden, about 1 minute. (Alternatively, bread may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Divide bread, toasted sides down, among 4 plates. Spread soft side of bread with Gorgonzola butter.
Remove mushrooms from marinade and grill 2 to 3 minutes on each side, or until tender. (Alternatively, mushrooms may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer mushrooms with tongs to a cutting board and slice thin.
Arrange warm mushrooms on toasts and spoon vinaigrette over each open-faced sandwich. Garnish sandwiches with thyme.
To roast peppers: Using a long-handled fork char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	461.56 Kcal (1932 kJ)
Calories from fat	381.74 Kcal
		% Daily Value*
Total Fat	42.42g	65%
Cholesterol	18.26mg	6%
Sodium	214.84mg	9%
Potassium	98.72mg	2%
Total Carbs	14.55g	5%
Sugars	7.17g	29%
Dietary Fiber	2.04g	8%
Protein	6.71g	13%
Vitamin C	17.7mg	29%
Vitamin A	0.6mg	19%
Iron	127.7mg	710%
Calcium	112.9mg	11%

Amount Per 100 g
Calories	167.83 Kcal (703 kJ)
Calories from fat	138.81 Kcal
		% Daily Value*
Total Fat	15.42g	65%
Cholesterol	6.64mg	6%
Sodium	78.12mg	9%
Potassium	35.9mg	2%
Total Carbs	5.29g	5%
Sugars	2.61g	29%
Dietary Fiber	0.74g	8%
Protein	2.44g	13%
Vitamin C	6.4mg	29%
Vitamin A	0.2mg	19%
Iron	46.4mg	710%
Calcium	41.1mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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