The portabella mushroom has a meaty texture, and when combined with creamy goat cheese, sun-dried tomatoes and fresh basil leaves become a substantial sandwich. Think of it as a great alternative to the hamburger for your vegetarian friends.
Portabella mushrooms are actually large brown cremini mushrooms. Once the cremini mushrooms grows to a diameter of 4 to 6 inches it is called a portabella mushroom. These large caps of hearty goodness are delicious roasted, sauteed or grilled.
When cooking with portabella mushrooms always make sure to remove the inside dark gills to avoid the cooked mushroom releasing it's dark liquid. Use a spoon to carefully scoop out the dark gills. It's best to remove or trim the stem as well. Select firm mushrooms that have no moisture around them.
Portabellas tend to dry out when grilled, so marinate them for at least an hour in advance if that's how you're planning to prepare them. Make sure to select a round roll such as a rustic country sourdough that is large enough to accommodate the mushroom.
These sandwiches can be made a few hours ahead and refrigerated until ready to eat. They are also great warm. Simply grill them in a hot pan and place skillet on top to press them down (or use a panini press). Try them on a picnic or at a tailgate party.
Portabella and Goat Cheese Sandwich
Serves 6
6 tablespoons balsamic vinegar
3 garlic cloves, minced
2 shallots, minced
1 cup, plus 2 tablespoons olive oil
Salt and freshly ground black pepper
6 fresh portabella mushrooms (about 1 1/2 pounds), stems trimmed and gills removed
6 round country sour dough rolls, sliced in half
1 1/2 cups crumbled goat cheese
24 marinated sun-dried tomato slices
18 basil leaves
1. In a small bowl, whisk together the balsamic vinegar, garlic, shallots, olive oil, and salt and pepper. Arrange mushroom caps in a single layer in a shallow, nonaluminum dish and pour 1/2 of the marinade over mushrooms. (Reserve the rest.) Cover and marinate 1 hour, turning after 30 minutes.
2. Heat a lightly oiled grill. Remove mushrooms from marinade, place on the hot grill and use a skillet or weight to press down on mushrooms. Sear mushrooms 2 minutes on each side, or until tender. Reserve.
3. Drizzle a tablespoon of reserved dressing on each bread half. Place the mushroom on top of the bread bottom. Layer the goat cheese, sun-dried tomatoes and basil leaves on the other half. Place the halves together. Cut the sandwich in half, wrap in a sandwich bag or foil until serving.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)
Portabella mushrooms are actually large brown cremini mushrooms. Once the cremini mushrooms grows to a diameter of 4 to 6 inches it is called a portabella mushroom. These large caps of hearty goodness are delicious roasted, sauteed or grilled.
When cooking with portabella mushrooms always make sure to remove the inside dark gills to avoid the cooked mushroom releasing it's dark liquid. Use a spoon to carefully scoop out the dark gills. It's best to remove or trim the stem as well. Select firm mushrooms that have no moisture around them.
Portabellas tend to dry out when grilled, so marinate them for at least an hour in advance if that's how you're planning to prepare them. Make sure to select a round roll such as a rustic country sourdough that is large enough to accommodate the mushroom.
These sandwiches can be made a few hours ahead and refrigerated until ready to eat. They are also great warm. Simply grill them in a hot pan and place skillet on top to press them down (or use a panini press). Try them on a picnic or at a tailgate party.
Portabella and Goat Cheese Sandwich
Serves 6
6 tablespoons balsamic vinegar
3 garlic cloves, minced
2 shallots, minced
1 cup, plus 2 tablespoons olive oil
Salt and freshly ground black pepper
6 fresh portabella mushrooms (about 1 1/2 pounds), stems trimmed and gills removed
6 round country sour dough rolls, sliced in half
1 1/2 cups crumbled goat cheese
24 marinated sun-dried tomato slices
18 basil leaves
1. In a small bowl, whisk together the balsamic vinegar, garlic, shallots, olive oil, and salt and pepper. Arrange mushroom caps in a single layer in a shallow, nonaluminum dish and pour 1/2 of the marinade over mushrooms. (Reserve the rest.) Cover and marinate 1 hour, turning after 30 minutes.
2. Heat a lightly oiled grill. Remove mushrooms from marinade, place on the hot grill and use a skillet or weight to press down on mushrooms. Sear mushrooms 2 minutes on each side, or until tender. Reserve.
3. Drizzle a tablespoon of reserved dressing on each bread half. Place the mushroom on top of the bread bottom. Layer the goat cheese, sun-dried tomatoes and basil leaves on the other half. Place the halves together. Cut the sandwich in half, wrap in a sandwich bag or foil until serving.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)
