Recipe of the Week

Grilled portobello sandwich

About the chef

Troy Bellot

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Grilled portobello sandwich. Buy This Photo

By Troy Bellot

Passport Café Saturday January 19, 2013 7:30 PM

Main ingredients

2 large portabello mushrooms (4-inchin diameter or greater)

 

Balsamic marinade

  • ¼ cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • ½ cup olive oil

 

Combine all ingredients in food processor. Set aside.

 

Roasted red pepper coulis

  • 1/2 cup roasted red peppers, seeded, rough chop
  • 1 teaspoon minced garlic
  • 1 teaspoon minced parsley
  • ¼ olive oil
  • Salt and pepper to taste

 

Combine all ingredients in food processor. Set aside.

 

Goat Cheese

  • ½ cup boursin goat cheese
  • ½ teaspoon rosemary
  • ½ teaspoon herbs de provence

 

Combine all ingredients in food processor. Set aside. Keep at room temperature.

 

Procedure:

Gently wash mushrooms and de-stem.Place mushrooms on a baking tray, rib side up and pour marinade over top, set aside extra marinade.

Allow to marinate for 45 minutes.

Grill mushrooms, 4-6 minutes each side, or roast in an 350-degree oven for 12-15 until done.Place hot mushroom down on serving plate, rib side up.

Top with whipped goat cheese, greens and tomatoes.

Place 2nd portabella on top, rib side down, re-brush with left over balsamic marinade.

Light drizzle the coulis over top.

 

May 26, 2013 | Currently: 54° Partly Cloudy