Dinner Tonight: Grilled Portobello Mushroom Sandwich

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portobello-mushroomIt is definitely barbecue season. But the grill isn’t just for burgers, hot dogs and steaks. There are plenty of options and recipes for those who are vegetarian, vegan or just desire a lighter alternative to meat.

One of my favorite swaps is using Portobello mushrooms as an alternative to a beef/chicken patty. They are hearty, hold up well on the BBQ and offer a “meaty”  alternative for even the biggest meat lover. An added bonus is that mushrooms are antioxidant powerhouses. One study found both Portobello and cremini mushrooms’ overall antioxidant activity level to be comparable to such colorful vegetables as broccoli, red peppers, and carrots. Take that, sirloin burger!

Topped with yummy avocado salsa and served open-face on a dense piece of bread (rye or Ezekial), you have a winning recipe that everyone will enjoy.

Grilled Portobello Mushroom Sandwich

4 large portobello mushrooms, stems removed
1/4 cup extra-virgin olive oil
2 cloves garlic, peeled and minced
2 Tbsp freshly squeezed lemon juice
1 tsp Dijon mustard
1/2 tsp dried thyme
1/2 tsp honey
1 tbsp of olive oil for brushing on bread

Avocado Salsa

1 large tomato, cored and diced
1  ripe avocado, diced
1/4 cup diced red onion
1/4 cup chopped cilantro
1 garlic clove, smashed and finely minced
2 Tbsp fresh-squeezed lemon juice
Salt and pepper to taste

Place mushroom caps in a dish smooth side up. Combine oil, garlic, mustard, lemon juice, thyme and honey in a bowl. Whisk together and pour over mushroom caps. Set aside to marinate while making salsa.

Combine avocado salsa ingredients in a bowl and gently mix. Cover and set aside.

Preheat barbecue and lightly grease the grate. Place mushrooms on preheated grill and barbecue, turning once, until they are cooked through. This will take about 10 minutes. Near the end of grilling, brush slices of bread with remaining olive oil and place on the grill alongside the mushrooms to toast lightly on both sides.

Serve with lettuce on bread of choice, top with grilled Portobello mushroom and avocado salsa. Enjoy!

 Photo from here, with thanks.

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May 2015
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