Marinated Portobello Mushroom Sandwiches

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Marinated Portobello Sandwich

Summary

Yield
Servings
SourceStrongerTogether.coop
Prep time35 minutes
Cooking time5 minutes
Total time40 minutes

Description

A vegetarian take on a classic summer grill favorite: burgers!

Ingredients

7 tablespoons
olive oil (divided)
5 tablespoons
red wine vinegar
1 1/2 teaspoon
oregano, dried
1 1/2 teaspoon
fennel seeds (ground or crushed)
1 pound
portobello mushrooms
1/2  
red onions (thinly sliced)
4  
ciabatta rolls
4 ounces
cheese, provolone (sliced)
4 ounces
romaine lettuce
1 cup
sun-dried tomatoes
1 clove
garlic (peeled)
1/4 cup
parsley
1/4 cup
basil
2 tablespoons
pine nuts
1/4 cup
parmesan cheese (shredded)
1/2 cup
water
1 pinch
ground black pepper

Instructions

Scrape out and discard the gills of each mushroom. Cut caps into ½-inch thick slices. In a small bowl, mix together the oil (5 Tbsp), vinegar, oregano and fennel, reserving 2 tablespoons. Place the sliced portobellos in the marinade for 20 minutes. Mix together the onion and remaining marinade in a small bowl and set aside. Place tomatoes, garlic, parsley, basil, pine nuts, olive oil (2 Tbsp) and Parmesan in a food processor and blend until the mixture is a spreadable paste, adding water as needed. Season to taste with pepper and set aside. Heat a large skillet over medium-high heat. Remove the mushrooms from the marinade and sauté for 5-10 minutes until just tender. Remove from heat. Season with salt and pepper. To assemble sandwiches, place provolone slices on the bottom half of each ciabatta roll, then divide the sun-dried tomato spread, sautéed mushrooms, marinated onions and lettuce evenly among the four sandwiches. Top with the other half of the roll and serve.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.