GRILLED PORTABELLA MUSHROOM SANDWICH WITH GRILLED SWEET ONIONS A - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather

GRILLED PORTABELLA MUSHROOM SANDWICH WITH GRILLED SWEET ONIONS AND PEPPERS

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GRILLED PORTABELLA MUSHROOM SANDWICH WITH GRILLED SWEET ONIONS AND PEPPERS TOPPED WITH GORGONZOLA OR MOZZARELLA CHEESE

4 to 6 servings

 

  • 4 to 6 large portabella mushrooms, thickly sliced
  • Extra virgin olive oil as needed
  • Seasoned salt as desired
  • 1 each small green pepper, sweet red pepper, and sweet yellow pepper, cored, seeds removed, and cut into a julienne (long thin strips), or 2 roasted sweet red peppers (see note), cut into thin strips or bite-size pieces
  • 1 to 2 medium Vidalia or other sweet onion(s), peeled, sliced vertically into wedges, and then separated into pieces
  • French or Italian bread or French baguette or Sun-dried Tomato Bread, thinly sliced diagonally, or large thin pieces of foccacia bread, buttered or lightly coated with extra virgin olive oil, if desired, and grilled or toasted under the broiler, if desired
  • Salt and freshly ground black pepper to taste
  • About 2 to 3 ounces blue or Roquefort or Gorgonzola or Stilton cheese, crumbled, or shredded mozzarella cheese or reduced-fat mozzarella cheese as desired (optional)

 

Sauté or grill portabella mushrooms. Sauté mushroom slices in a large heavy skillet lightly coated with olive oil over moderate heat for about 3 minutes or until tender but not mushy.  To grill on a charcoal barbecue grill, arrange mushrooms on a sheet of heavy-duty aluminum foil meat on a grill rack, about 8 inches above medium charcoal (ash gray and glowing) or a gas grill set at medium level of grill and at medium setting. Drizzle a small amount of olive oil over mushrooms. Grill about 4 to 6 minutes or until desired doneness is achieved, turning mushroom slices frequently.  Sprinkle grilled mushrooms with seasoned salt , if desired.  Remove to a platter; cover and keep warm.

While mushrooms are cooking, sauté peppers and onion pieces in 1 tablespoon hot olive oil in a large heavy skillet over moderate heat   Or, arrange peppers and onions on a sheet of heavy-duty aluminum foil; drizzle a small amount of olive oil over vegetables and grill until just tender, turning vegetables frequently.  Prepare grilled or toasted bread slices.

Arrange two bread slices on each individual dinner plate.  Arrange mushrooms over bread slices, dividing evenly.   Top each serving with sautéed peppers and onions.  Sprinkle salt and freshly ground pepper to taste and then cheese of choice over each serving.  May place sandwiches atop grill or under broiler to melt cheese, if desired.  Serve immediately.

Note: May arrange pepper(s) on a rack in a broiler pan; broil, about 6 inches from heat source, charring all sides of peppers.  Transfer to a paper bag or aluminum foil, seal, and allow pepper(s) to stand 15 to 20 minutes.  Remove pepper(s) from bag or foil and easily remove peel, stem, core, and seeds.  With kitchen shears or a sharp knife, cut pepper(s) into thin long strips or squares.  Or, use commercially prepared peeled roasted peppers available in Kroger grocery stores.  

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