Grilled Portobello Club Recipe

1

Ingredients

2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons water
1 teaspoon extra-virgin olive oil
2 teaspoons dried Italian seasoning
1 teaspoon minced fresh rosemary
1/2 teaspoon pepper
2 garlic cloves minced
4 (4-inch) portobello mushroom caps
Cooking spray
1/4 cup Roasted Red Bell Pepper Sauce (see recipe)
4 (2-ounce) Kaiser rolls or onion buns
4 (1/2-ounce) slices Provolone cheese
2 romaine lettuce leaves halved
4 slices (1/4-inch-thick) tomato

Preparation

Step 1

Combine first 9 ingredients in a large zip-top plastic bag; seal and marinate 30 minutes. Remove mushrooms from bag, reserving marinade.

Prepare grill or broiler. Place mushrooms on grill rack or broiler pan coated with cooking spray; grill 6 minutes on each side or until browned, basting occasionally with reserved marinade. Spread 1 1/2 teaspoons Roasted Red Bell Pepper Sauce over cut sides of rolls. Place 1 mushroom cap on bottom half of roll; top with 1 cheese slice, 1 lettuce half, 1 tomato slice, and roll top. Repeat procedure with remaining ingredients.