PORTOBELLO MUSHROOM AND GOAT CHEESE SANDWICHES
Served this recipe from Williams-Sonoma last night for dinner. It was so good!! I made the mistake of using leftover hamburger buns instead of following the directions of using sourdough rolls, which would have stood up better to the sauce, resulting in a soggy burger. This did not affect the wonderful taste, I just would not make this mistake again. I used an 18-year old balsamic vinegar from Fustini's in this dish and it was wonderful. I also used my grill pan instead of the BBQ owing to the weather. It worked well. According to the recipe, the sandwiches can be served warm (which we did) or chilled. Prep time includes marinating time.
Provided by Dr. Jenny
Categories Vegetable
Time 1h19m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the oil, vinegar, garlic, shallots, salt and pepper. Arrange the mushroom caps in a single layer in a shallow, nonreactive dish. Pour half the marinade over the mushrooms and reserve the remainder. Cover and marinate at room temperature for 1 hour, turning after 30 minutes.
- Prepare a fire in a grill. Lightly oil the grill rack. When the coals are hot, remove the mushrooms from the marinade, place on the grill rack and weigh with a large fry pan. Grill the mushrooms until tender and seared on both sides, about 4 minutes total.
- Drizzle about 1 Tb of the reserved marinade on each roll half. Place a mushroom on the bottom half of each roll. Sprinkle the top half with goat cheese, then cover with sun-dried tomatoes and basil leaves. Place the halves together. Secure each sandwich with toothpicks, cut in half, and wrap in aluminum foil. Keep chilled until ready to serve.
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MARIE TANYA
[email protected]What kind of bread is best for these sandwiches?
poetry lovers Raajput editing
[email protected]Can I make these sandwiches ahead of time?
August Steffen
[email protected]I'm allergic to goat cheese. What can I use instead?
Shawn Floyd
[email protected]The sandwiches were a bit too heavy for my taste. I think I'll use less cheese next time.
Fareed solangi Fareed solangi
[email protected]The mushrooms were a bit dry. I think I'll try grilling them next time instead of roasting them.
Jaan Ahmed
[email protected]These sandwiches were a bit too bland for my taste. I think I'll add some more spices next time.
Hsn Khan
[email protected]I followed the recipe exactly and the sandwiches turned out perfectly. I will definitely be making them again.
Melvin Chappel
[email protected]I've never had a portobello mushroom sandwich before, but this one was amazing! The goat cheese and roasted red peppers really made the dish.
Lorraine Kenny
[email protected]Delicious!
Mohammed Suleman
[email protected]I made these sandwiches for my vegetarian friends and they loved them! I'll definitely be making them again.
Sunny Werner
[email protected]These sandwiches are perfect for a quick and easy lunch or dinner. They're also a great way to use up leftover mushrooms.
Just For Fun
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these sandwiches. The goat cheese and roasted red peppers helped to balance out the flavor of the mushrooms.
Sabtain Chaudhary
[email protected]These sandwiches are so easy to make and they're absolutely delicious. I love the way the mushrooms and goat cheese melt together in your mouth. I've also made them with grilled zucchini and they were just as good.
Elliot Darlington
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The mushrooms are so juicy and flavorful, and the goat cheese adds a nice tang. I like to serve them on toasted ciabatta bread.
Lesego Daniel
[email protected]These sandwiches were a hit at my last party! Everyone loved the combination of portobello mushrooms, goat cheese, and roasted red peppers. I'll definitely be making them again.