Balsamic Glazed Portobello Mushroom Sandwich
15min
15min
1
420
Chef's Note
For the best flavor, look for a firm, fresh portobello cap with intact gills. You can prepare the balsamic marinade ahead of time and store it in the refrigerator for up to 3 days. For a make-ahead option, marinate the mushroom overnight for deeper flavor penetration.
Tags
Ingredients
1 large portobello mushroom cap
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon honey
1 clove garlic
1 teaspoon fresh thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
1 whole ciabatta roll
1/2 cup arugula
1/4 cup roasted red pepper
2 tablespoons goat cheese
2 thin slices red onion
Instructions
- 1
Clean the portobello mushroom cap by gently wiping with a damp paper towel and removing the stem. Scrape out the dark gills with a spoon if desired.
- 2
In a small bowl, whisk together 2 tablespoons of balsamic vinegar, 1 tablespoon of olive oil, 1 teaspoon of honey, 1 minced garlic clove, 1 teaspoon of fresh thyme, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
- 3
Place the mushroom in a shallow dish and pour the marinade over it, making sure to coat both sides. Let marinate for 10 minutes, flipping halfway through.
- 4
Preheat a grill pan or skillet over medium heat. Cook the mushroom cap for 4-5 minutes per side until tender and juicy.
- 5
While the mushroom is cooking, slice the ciabatta roll in half and lightly toast it.
- 6
In the same pan, add any remaining marinade and simmer for 1-2 minutes until slightly reduced to create a glaze.
- 7
Spread 1 tablespoon of goat cheese on each half of the toasted ciabatta.
- 8
Place the cooked mushroom on the bottom half of the roll and drizzle with the reduced balsamic glaze.
- 9
Top with 1/4 cup of roasted red peppers, 2 slices of red onion, and 1/2 cup of arugula.
- 10
Close the sandwich with the top half of the roll and serve immediately.
Nutrition Information (per serving)
420
14g
48g
21g
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