Roasted Portobello Mushroom Sandwich

We, vegetarians, are always hungry.  I'm using the collective "we" to make myself feel better.  I eat A L L  D A Y  L O N G!!  Grains, beans, nuts, rice, veggies!  You know what I mean (please say you do).  Because we eat - grains, beans, nuts, rice and veggies - every vegetarian needs an easy, substantial, standby meal.  My go to is a juicy portobello sandwich.  

I made this one evening when I decided I needed yet another excuse to use my new bottle of blackberry ginger balsamic I picked up on a trip to Chicago (no shoes or purses - lots of spices and oils). Now that's shopping!


Roasted Portobello Mushroom Sandwich

4 Portobello Mushroom Caps

1 Whole Tomato - Sliced

4 Slices Mozzarella Cheese

8 Slices Italian Olive Oil Bread

Salt and Pepper to taste

Cooking Spray (Olive Oil)

Mixed Greens (optional)

Sprouts (optional)

1 Cup Blackberry Ginger Balsamic Vinegar (substitute - Balsamic Vinegar)

1/4 Cup Honey (Vegan?  Use Agave)


Balsamic Reduction:  Mix balsamic vinegar and honey (Agave) together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 8 - 10 minutes. Let cool.

Spray your griddle with the cooking spray.  Slice your tomatoes. Lightly season the tomatoes and mushrooms with salt and pepper.  Grill tomatoes and mushrooms for 5-7 minutes on each side.

While your tomatoes and mushrooms are cooking place 4 slices of bread, topped with mozzarella cheese slices, in your oven on low broil.  This will take about 3 minutes, but each oven is different, so you will want to keep a close watch on the bread.

Assemble your sandwiches.  Bread with cheese, tomato, mushroom, balsamic reduction, greens, sprouts, bread.

You can always substitute, or add to, your vegetables.  I've added grilled red onions and grilled red and orange bell peppers.  It looks and tastes beautiful.

Eat Well.