Portabello Mushroom "Steak" Sandwiches

Sandwiches | 30 Minutes or Less, On the Grill | Vegetables

SERVES 8* - START TO FINISH: 15 minutes
Recipe Scoop Portabello Mushroom

Cooking Notes

Recipe can be cut in half to serve 4.

Portabello Mushroom "Steak" Sandwiches

8 portabello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon dried basil leaves
8 slices provolone cheese
8 kaiser rolls or other sturdy buns
8 large tomato slices
8 lettuce leaves
Condiments of choice

Turn a gas grill on to medium.

If the mushroom caps have any remaining stems, remove them. Rinse and dry the mushroom caps and place them in a casserole dish or tray. Whisk together the vinegar, olive oil and basil. Brush the tops of each cap with the mixture. Place the caps on the grill, smooth side down. Brush each cap with the remaining oil mixture.

Grill 3 minutes, then turn the caps over. Place a slice of cheese over each cap, and continue to cook until the cheese melts, about 2 minutes. Remove from the grill.

To assemble the sandwiches: Place each mushroom cap on a bun and top with a tomato slice, lettuce leaf and any desired condiments. Serve at once.

Portabello Mushroom "Steak" Sandwiches

Approximate Values Per Serving: 308 calories (32% from fat), 11 g fat (4 g saturated), 13 mg cholesterol, 15 g protein, 40 g carbohydrates, 7 g dietary fiber, 444 mg sodium

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