Portabella mushroom sandwiches ares a great alternative to calorie-laden burgers. Good for you and good to eat! I love the red wine vinegar in the marinade – although balsamic vinegar works well, too.
- ¼ cup soy sauce
- ¼ cup extra virgin olive oil
- ½ cup red wine vinegar
- 2 tablespoons Worcestershire sauce
- 3 minced garlic cloves
- 1 teaspoon parsley flakes
- Salt and fresh ground pepper to taste
2 large portabella mushrooms
2 sandwich buns (onion ones are great)
2 slices of smoked gouda cheese
½ roasted red pepper
While the mushrooms marinate, roast the red pepper over a hot grill until the skin is charred on both sides. Place in a small baggie and seal it for 10 minutes or so – this makes the charred skin easy to flake off, leaving a wonderful roasted pepper underneath.
Grill the mushrooms approximately 3 minutes per side. Add the cheese, grill until it is melted. I like to lightly grill the buns as well. Serve with your choice of toppings. I like sliced avocado, onions, roasted red pepper, and mayo.
I serve this with a tossed salad of mixed greens, tomatoes, cucumbers, onions, etc. with Annie’s Shiitake Sesame dressing.