Open-faced stuffed portobello sandwiches

By cmschnettler

Ingredients

• 1 garlic clove, minced
• 1 tablespoon Dijon mustard
• 2 tablespoons sherry vinegar
• 2 tablespoons extra-virgin olive oil
• Salt and ground black pepper
• 4 large portobello mushrooms, stems and gills discarded
• 1/2 cup light mayonnaise
• 2 teaspoons finely minced fresh rosemary
• Olive oil cooking spray
• 1/2 cup medium chopped jarred roasted red peppers
• 1/2 cup pitted black olives, medium chopped
• 6 large scallions, bottoms trimmed
• 4 slices rustic whole-grain bread
• 4 thin slices provolone cheese (about 3 ounces)

Details

Servings 4
Adapted from huffingtonpost.ca

Preparation

Step 1

Heat the grill to medium.

In a small bowl, combine the garlic, mustard, vinegar, olive oil, and a hefty pinch each of salt and pepper. Brush the marinade on both sides of the mushrooms, then transfer them to a zip-close plastic bag, along with any remaining marinade. Let them marinate at room temperature for 20 minutes.

Meanwhile, in a small bowl combine the mayonnaise and rosemary, then season with salt and pepper. In a medium bowl combine the peppers and olives, then season with pepper. Set aside.

Spray the scallions with the cooking spray and grill them, turning often, until they are charred on the edges and crisp tender, 3 to 4 minutes. Transfer them to a cutting board and let them cool slightly. Medium chop the scallions and add them to the bowl with the peppers and olives.

Grill the mushrooms, gill sides down, 3 to 4 minutes. Turn them over and grill on the on the second side until tender when pierced with a knife, another 3 to 4 minutes. Spoon a quarter of the olive-pepper mixture evenly on top of each mushroom. Top with a slice of cheese, cover the grill and cook until the cheese is melted, 1 to 2 minutes.

Spread the mayonnaise mixture on each piece of bread. Transfer each mushroom to one slice of bread. Cut in half and serve right away.

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