Cuisine: American
Inspiration: We always want to squeeze every drop of summer out of the year that we can, and that means a lot of grilling!
What we Loved: This meal is so easy to prepare and so healthy to eat, and it still has a ton of flavor. Caprese salad (mozzarella, tomatoes, and basil) is great on its own, but it’s even better when you add a nicely charred mushroom cap. I love to eat vegetarian meals a couple of times a week, and this is a great grilled vegetarian meal that tastes just like summer. And it can be on your plate in about 15 minutes, which is really nice for a busy night.
Helpful Hints: I think that this sandwich is deserving of a grilled sandwich bun. We ate ours without grilling the buns, and they were great, but I really think that grilling the bun would give the sandwich a nice, crispy texture that it was missing. I also think that adding a drizzle of balsamic vinegar and a sprinkle of black pepper on top would taste wonderful.
Other Portabella Recipes: grilled portabella mushrooms stuffed with zucchini and roasted yellow peppers, portabella mushrooms stuffed with sundried tomatoes and kalamata olives
Grilled Portabella Caprese Sandwich
Source: Original Recipe, to serve 2
2 large portabella mushroom caps
Extra virgin olive oil
4 slices fresh mozzarella cheese
4 slices tomato
A handful of fresh basil
2 whole wheat hamburger buns
Balsamic vinegar or black pepper, if desired
1. Drizzle both sides of the mushroom caps with extra virgin olive oil, and grill until the mushrooms are browned, approximately 10 minutes.
2. Place the mushrooms on the buns, and assemble the sandwich using mozzarella, basil, and tomato slices. Drizzle with balsamic vinegar or sprinkle with black pepper if desired.
