Thursday, August 6, 2009

Room for 'shrooms

Today’s recipe is for all my vegetarian friends out there. It’s low in fat and packed full of nutrients, fiber and flavor.


4- (4 inch diameter) Portobello mushrooms
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
½ tsp. dried basil leaves
Salt and pepper,
4 slices provolone cheese
1 large tomato sliced
1 avocado, sliced
alfalfa sprouts
4 kaiser rolls or 8 pieces whole wheat bread
Dijon mustard and mayonnaise

Remove stems from mushroom. Rinse and dry caps. Whisk together vinegar, oil, salt, pepper, and basil and brush on the top of the caps. Heat grill and place caps on grill, bottom side up. Brush inside of each cap with remaining oil mixture.

Grill about 3-4 minutes on each side until mushrooms are soft. Place cheese over each cap to melt. Remove from grill. Spread bread with condiments. Place each cap on bun or bread and top with avocado, tomato, and sprouts. Serve hot.

Serves 4

Some sweet potato fries would go great with this sandwich.


  1. Wow. . . that's a tasty-looking sandwich. We'll have to try it -- and soon. My mouth is watering.

  2. I think I would have it with a big old red onion.

  3. You are right anonymous. A thick slice of sweet red onion would be delicious on this sandwich... raw or grilled. Great idea. Thank you for your comment.

  4. I'd slap a big booger-size chunk of wasabi on that baby. Yum. . .

  5. Thanks for the great veggie ideas.

  6. Simply Lovely My Friend
    I would agree with one of the comments by adding grilled red onion would be wonderful.
    I can't wait for the next recipe.
    Love You