Grilled Portobello Hero Loaf With Smoky Tomatoes

Grilled Portobello Hero Loaf With Smoky Tomatoes

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 6

    tablespoons olive oil -- divided

  • 4

    tablespoons balsamic vinegar -- divided

  • 2

    tablespoons soy sauce, preferably tamari

  • 1

    garlic clove -- peeled, and

  • crushed through a press

  • Freshly-ground black pepper -- to taste

  • 4

    medium portobello mushrooms - (1¼ lbs total) -- stemmed

  • 5

    large ripe plum tomatoes -- halved lengthwise,

  • with interiors scooped out

  • Salt -- to taste

  • 2

    cups wood chips, preferably hickory -- (optional)

  • 1

    baguette-type crusty bread

  • = (abt 21" long and abt 3" wide)

  • ½

    cup goat cheese

  • 16

    arugula leaves


In a shallow, nonreactive dish, whisk together 3 tablespoons olive oil, 3 tablespoons vinegar, soy sauce, garlic and a generous grinding of pepper. Add mushroom caps, turning to coat well. Cover; marinate, basting occasionally, for 1 hour. Drizzle tomatoes on both sides with 1 tablespoon olive oil. Season lightly with salt and pepper. Preheat grill to medium-high. Distribute wood chips according to grill manufacturer's directions. Position grill rack about 6 inches above the heat. Cook mushroom caps in covered grill until lightly marked, about 3 minutes. Baste with any unabsorbed marinade, turn caps, and grill another 2 to 3 minutes, or until well browned, tender and smoky. Transfer to a cutting board. Cut mushrooms in half. Place tomatoes cut-sides down on rack; cover and grill until lightly marked, about 2 1/2 minutes. Turn, cover and grill until lightly browned and fairly tender, 2 to 2 1/2 minutes. Transfer to a plate; let cool, cut-sides down. With a serrated knife, cut loaf of bread in half horizontally. Brush cut sides with 1 tablespoon olive oil. Toast bread on grill, cut-sides down, until lightly marked, about 1 minute. Evenly spread cut side of the bottom half of loaf with cheese; season with salt and pepper. Arrange tomato halves over cheese. Arrange arugula leaves over tomatoes. Drizzle evenly with remaining 1 tablespoon olive oil and remaining 1 tablespoon balsamic vinegar. Arrange mushroom pieces over arugula. Season with salt and pepper to taste. Set top half of bread loaf in place; press gently. With a serrated knife, cut loaf crosswise into 4 sandwiches. Serve within an hour or two. This recipe yields 4 sandwiches.


Facebook Conversations