Grilled Portobello Sandwiches Recipe

Grilled Portobello Sandwiches Recipe Rating 0

This sandwich is so good, I've actually made one just for myself, and I don't usually do that. The flavor is absolutely wonderful! --Diane Werner
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Grilled Portobello Sandwiches Recipe
  • Prep/Total Time: 30 min.
  • Yield: 4 Servings
10 20 30

Ingredients

  • 2 tablespoons sesame oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 to 5 portobello mushrooms (about 1 pound), stems removed
  • 1 large sweet onion, cut into 1/4-inch slices
  • 4 flour tortillas (10 inches)
  • 2-1/2 cups (10 ounces each) shredded Monterey Jack cheese
  • Salsa and sour cream

Directions

  • In a shallow bowl, combine the oil, vinegar, salt and pepper. Add the mushrooms and onion; turn to coat.
  • Coat a grill rack with cooking spray before starting the grill. Grill onion over medium heat for 8-10 minutes or until crisp-tender, turning often. Remove and set aside. Grill mushrooms for 3-4 minutes, turning every minute or until lightly browned. Remove and cut into 1/4-in. slices.
  • Layer mushroom and onion on half of each tortilla; sprinkle with cheese. Fold tortilla over filling. Grill for 1-2 minutes on each side or until browned and cheese is melted. Serve with salsa and sour cream. Yield: 4 servings.

    TEST KITCHEN TIP Whole mushroom caps are easier to grill than slice mushrooms, and they maintain their flavor and texture well. Thinly slice before assembling the sandwich.

Nutritional Facts 1 serving (1 each) equals 583 calories, 32 g fat (15 g saturated fat), 63 mg cholesterol, 928 mg sodium, 40 g carbohydrate, 8 g fiber, 26 g protein.

Originally published as Grilled Portobello Sandwiches in Test Kitchen Favorites 2004 , p66

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