GRILLED PORTABELLA MUSHROOM SANDWICH WITH GRILLED SWEET ONIONS AND PEPPERS

GRILLED PORTABELLA
MUSHROOM SANDWICH WITH GRILLED
SWEET ONIONS AND PEPPERS TOPPED WITH
GORGONZOLA OR MOZZARELLA CHEESE

4 to 6 servings

 

  • 4 to 6 large portabella
    mushrooms, thickly sliced
  • Extra virgin olive oil as needed
  • Seasoned salt as desired
  • 1 each small green
    pepper, sweet red pepper, and sweet yellow pepper, cored, seeds removed, and cut into a julienne (long thin
    strips), or 2 roasted sweet red peppers (see note), cut into thin strips or bite-size pieces
  • 1 to 2 medium Vidalia or
    other sweet onion(s), peeled, sliced vertically into wedges, and then separated into pieces
  • French or Italian bread or
    French baguette or Sun-dried Tomato Bread, thinly sliced diagonally, or large thin pieces of foccacia bread,
    buttered or lightly coated with extra virgin olive oil, if desired, and grilled or toasted under the
    broiler, if desired
  • Salt and freshly ground
    black pepper to taste
  • About 2 to 3 ounces blue
    or Roquefort or Gorgonzola or Stilton cheese, crumbled, or shredded mozzarella cheese or reduced-fat
    mozzarella cheese as desired (optional)

 

Sauté or grill portabella
mushrooms. Sauté mushroom slices in a large heavy skillet lightly coated with
olive oil over moderate heat for about 3 minutes or until tender but not
mushy.  To grill on a charcoal barbecue
grill, arrange mushrooms on a sheet of heavy-duty aluminum foil meat on a grill
rack, about 8 inches above medium charcoal (ash gray and glowing) or a gas
grill set at medium level of grill and at medium setting. Drizzle a small
amount of olive oil over mushrooms. Grill about 4 to 6 minutes or until desired
doneness is achieved, turning mushroom slices frequently.  Sprinkle grilled mushrooms with seasoned salt
, if desired.  Remove to a platter; cover
and keep warm.

While mushrooms are cooking,
sauté peppers and onion pieces in 1 tablespoon hot olive oil in a large heavy
skillet over moderate heat   Or, arrange
peppers and onions on a sheet of heavy-duty aluminum foil; drizzle a small
amount of olive oil over vegetables and grill until just tender, turning
vegetables frequently.  Prepare grilled
or toasted bread slices.

Arrange two bread slices on
each
individual dinner plate. 
Arrange mushrooms over bread slices, dividing evenly.   Top each serving with sautéed peppers
and onions.  Sprinkle salt and freshly
ground pepper to taste and then cheese of choice over each
serving.  May place sandwiches atop grill
or under broiler to melt cheese, if desired. 
Serve immediately.

Note: May arrange pepper(s) on a rack in a broiler pan;
broil, about 6 inches from heat source, charring all sides of peppers.  Transfer to a paper bag or aluminum foil,
seal, and allow pepper(s) to stand 15 to 20 minutes.  Remove pepper(s) from bag or foil and
easily
remove peel, stem, core, and seeds. 
With kitchen shears or a sharp knife, cut pepper(s) into thin long
strips or squares.  Or, use commercially
prepared peeled roasted peppers available in Kroger grocery stores.  

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