veg m&p -Grilled Portobello Steak Sandwiches

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Grilled Portobello " Steak " Sandwiches

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup olive oil

3 tablespoons balsamic vinegar

1 garlic clove -- minced

1 teaspoon minced fresh thyme leaves -- or 1/2 teaspoon dried

Salt and freshly ground black pepper

4 large portobello mushroom caps

1 medium red onion -- halved lengthwise and thinly sliced

4 hard rolls

 

For a terrific meatless alternative to a steak sandwich, try a thick and juicy

grilled portobello mushroom cap slathered with onions on a toasted hard roll.

Serve with ketchup and Oven-Browned Steak Fries (page 213) for a hearty " meat

and potatoes " meal.

 

In a small bowl, combine the oil, vinegar, garlic, thyme, and salt pepper to

taste. Place the mushrooms and onion in a shallow bowl and pour the marinade

over them. Marinate for 1 hour at room temperature, turning once.

 

Preheat the grill or broiler. Place the mushrooms and onion on the grill, or put

them on a baking sheet and place it under the broiler; reserve the marinade.

Grill or broil the mushrooms and onion, turning once and basting with the

reserved marinade, until just tender and browned, about 10 minutes.

 

Meanwhile, split the rolls open and toast them on the grill or under the broiler

until golden brown.

 

Place 1 mushroom cap on each roll, top with the onions, and serve hot.

 

 

Source:

" The Vegetarian Meat & Potatoes Cookbook "

Copyright:

" 2002 Robin Robertson "

 

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Per Serving (excluding unknown items): 375 Calories; 21g Fat (49.1% calories

from fat); 9g Protein; 40g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

317mg Sodium. Exchanges: 2 Grain(Starch); 2 Vegetable; 0 Fruit; 4 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0