Grilled Portobello Sandwich
Recipe Type: Lunch, Dinner
Dietary Info: Dairy Free, Gluten Free, Grain Free, Elimination Diet, Paleo, Vegan, Vegetarian, Whole 30
Servings: 4
Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 40 minutes
*Time Includes Chopping
Ingredients:
8 Pieces of Sourdough or Pita Bread
4 4-inch Portobello Mushroom, Caps
2 Red Bell Pepper
⅓ Cup Fresh Basil, Chopped
1 TBSP Olive Oil
¼ Cup Balsamic Vinegar
1 TBSP Honey
3 Garlic Cloves, Minced
Salt and Pepper To Taste
How To:
Heat grill to medium-high heat.
Cut peppers into large flat pieces (all 4 sides can be 1 piece)
Mix together the olive oil, balsamic vinegar, honey, and garlic in a bowl.
Add the bell peppers and mushrooms to the bowl and toss to coat.
Fold up the sides of non-stick foil to form a rectangle and pour in the contents of the bowl.
Place this foil on the grill and grill for 5 minutes. Then flip and cook for another 5 minutes.
Remove from the heat and sprinkle with the basil. Toss again to coat.
Transfer the contents from the foil to each sandwich- placing one mushroom cap on each sandwich with 1-2 bell pepper pieces.
Then, place the whole sandwich onto the grill (can put over another piece of foil if messy) and allow to cook for about 3 minutes on each side.
Remove and enjoy!
Notes:
Make elimination diet, paleo, and whole 30 friendly by using grain free bread or an almond flour wrap.
I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)