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Grilled Vegetarian Portabella Sandwich


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Grilled Vegetarian Portabella Sandwich 0 Picture


  • 1 round fresh portabella mushroom - (4" dia)
  • 2 teaspoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1 shallot minced
  • Fresh seasonal herbs to taste finely chopped
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/4 red bell pepper
  • 1/4 yellow bell pepper
  • 1/4 medium carrot cut lengthwise
  • into 1/4"-thk slices
  • 1/4 medium zucchini cut lengthwise
  • into 1/4"-thk slices
  • 2 teaspoons herbed goat cheese
  • Sliced red onion or scallions
  • 2 large multi-grain bread slices
  • 1/2 bunch watercress washed, drained, dried and tossed lightly with
  • Balsamic vinegar


Servings 1


Step 1

Make a marinade for the grilled vegetables by combining oil, vinegar, shallot, garlic, fresh herbs, salt and pepper. Lightly toss the mushroom, peppers, carrot and zucchini in the marinade. Grill vegetables for 5 minutes maximum. Midway through, turn vegetables over. (Or roast in a 425 degrees oven for 8 to 10 minutes.) Towards the end of the cooking time, toast bread.

To assemble, slice mushroom and bell peppers into 1 1/4" slices. Spread goat cheese on toasted bread. Add the grilled vegetables, top with onion or scallion and drizzle on reserved marinade. Serve with watercress on the side.

This recipe yields 1 serving.

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