Grilled portabello sandwich with goat cheese and roasted red pepper coulis, courtesy of Troy Bellot of Passport Cafe.
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 1teaspoon 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 ½teaspoon rosemary ½teaspoon 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.