Grilled Portobello Sandwiches Recipe

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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