Portobello mushrooms take on lovely meatiness when grilled. It makes them an ideal substitute for meat. Soft cheese spiked with garlic and herbs or chives and shallots, such as Boursin cheese, seems the perfect companion, along with sliced summer tomatoes. The addition of a mixture of baby lettuce lightly dressed with vinaigrette adds a desirable hint of acidity.
The choice of bread is important for optimal flavor and texture. Unsliced artisan-style rustic bread is best, such as La Brea Bakery’s Tuscan or Country White, cut into 1/2-inch slices and toasted on both sides on the barbecue after the mushrooms are grilled.
Those slices are about 6 inches long and 3 1/2-inches wide, so if serving side dishes, a half sandwich per person may be enough.
Grilled Portobello Sandwiches with Soft Garlic-Herb Cheese, Salad and Tomatoes
Yield: 4 large sandwiches
INGREDIENTS
4 Portobello mushrooms, each 5- to 6-inches in diameter, stems removed and discarded, caps wiped with moist paper towel to clean
8 tablespoons extra-virgin olive oil, divided use
Salt and freshly ground black pepper
8 slices rustic country white bread, cut into 1/2-inch-thick slices
About 10 tablespoons soft garlic and herb cheese, or soft shallot and chive cheese, such as Boursin
3 medium-sized ripe tomatoes, cored, cut crosswise into 1/4-inch-thick slices
4 to 5 cups mixed baby lettuces
Vinaigrette: 1 tablespoon extra-virgin olive oil mixed with 1 teaspoon cider vinegar and salt to taste
DIRECTIONS
1. Preheat barbecue. Brush about 4 tablespoons oil on both sides of mushroom caps; season with salt and pepper. Place each in the center of a 12-inch square of aluminum foil and enclose mushroom. Grill over medium-hot heat with the sealed side up until mushrooms are juicy and tender, about 10 to 12 minutes. Using tongs, unwrap mushrooms and discard foil. Grill directly on grate, gill-side up; grill about 1 minute; remove to cutting board.
2. Brush bread slices lightly on both sides with remaining oil. Grill, turning once, until both sides are toasted and have grill marks. Cut cooled mushrooms into 1/2-inch wide slices.
3. Spread a generous tablespoon of cheese on one side of each slice of bread. On the cheese side of 4 slices place single layer of mushroom slices. Top with tomatoes. In a small bowl toss lettuce with vinaigrette. Place salad atop tomatoes and top with remaining bread slices (cheese sides facing salad).
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
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