GRILLED PORTABELLA AND BULGUR SALAD "SANDWICHES"
Provided by Paul Grimes
Categories Sandwich Food Processor Mushroom Tomato Vegetarian Quick & Easy Backyard BBQ Dinner Lunch Summer Grill Grill/Barbecue Healthy Bulgur Gourmet Vegan Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Make vinaigrette:
- With motor running, drop garlic into food processor and finely chop. Add tomatoes, parsley, oil, vinegar, rosemary, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and pulse until tomatoes are finely chopped but not puréed.
- Make salad:
- Peel skin from portabellas using tip of a paring knife, pulling from edge of mushroom toward center. Gently scrape off gills from mushrooms with tip of a spoon. Toss portabellas with 1/2 cup vinaigrette in a 13- by 9-inch glass baking dish and let stand, turning occasionally, 20 minutes.
- Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
- Push 1 wooden pick into each onion wedge to secure for grilling. Toss onion wedges, bell peppers, and zucchini with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers, 6 to 10 minutes for zucchini, 8 to 12 minutes for onion, and 12 to 15 minutes for portabellas).
- Transfer portabellas to a plate and remaining vegetables to a bowl as cooked. Cool slightly, then remove wooden picks and coarsely chop onion, bell peppers, and zucchini.
- While vegetables cook, pour boiling-hot water over bulgur with 1/2 teaspoon salt in a large bowl and let stand until water is absorbed and bulgur is tender, about 5 minutes. Drain in a sieve if any water remains.
- Add vegetables to bulgur with pine nuts and remaining vinaigrette and toss.
- Put one fourth of arugula on each of 4 plates. Top with upside-down portabella. Pack bulgur mixture into a cup measure, then unmold on top of portabella. Top with another portabella, right side up. Serve with an avocado quarter.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jannatul Fardous
[email protected]Thanks for sharing this recipe!
Annette Cordon
[email protected]This recipe is a keeper!
Edgar Juarez
[email protected]I'm definitely going to be making these sandwiches again soon.
Elisha Steigmeier
[email protected]These sandwiches are a great way to get your kids to eat their vegetables.
stingrayy bassking
[email protected]I think this recipe would also be good with roasted vegetables instead of grilled portobellas.
Gospel Waate
[email protected]I would recommend serving these sandwiches with a side of chips or salad.
Adrian Becerra
[email protected]I'm not a huge fan of bulgur, but I thought it worked well in this recipe.
Sujan Banmala
[email protected]These sandwiches are perfect for a quick and easy lunch. I love that they can be made ahead of time.
labonno light house
[email protected]I would definitely make this recipe again. It's a great way to use up leftover grilled portobellas.
Mohamed Badsha Miah
[email protected]Overall, I thought this recipe was pretty good. The sandwiches were tasty and filling.
Layla Handchen
[email protected]This recipe is a great starting point, but I think it could be improved with a few tweaks.
Rifath Zain
[email protected]The grilled portobellas were a bit tough. I think I'll try marinating them next time.
Hassan Al - Hasone
[email protected]I found that the bulgur salad was a bit dry. I would recommend adding a bit more olive oil or dressing.
kashi rana
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The sandwiches are delicious and perfect for a special occasion.
Miguel Arteaga
[email protected]I love the smoky flavor of the grilled portobellas in this sandwich. The bulgur salad is also a great way to get your daily dose of whole grains.
Tomas Ruzgys
[email protected]This is a great recipe for a healthy and satisfying lunch or dinner. I especially appreciate that it can be made ahead of time.
kamala khanal
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The combination of grilled portobellas, bulgur, and arugula is perfect.
Xetry Anuj
[email protected]These sandwiches were a hit at my last summer cookout! The grilled portobellas were juicy and flavorful, and the bulgur salad was a refreshing complement. I also loved the addition of the arugula and balsamic glaze.