This one is from my cookbook, “Nourishing Your Whole Self: A Cookbook With Feelings” (Pelican, 2015). I was inspired to make it after seeing some big, beautiful portabellas at the grocery store the other day. I got some fresh ciabatta rolls for serving and OMG, it was delish!
Ingredients:
4 large portabello mushrooms, stems removed
6 tablespoons balsamic vinegar
2 tablespoons, plus 1 teaspoon extra-virgin olive oil, divided
2 cloves garlic, pressed
1 red onion, sliced
8 slices high-quality bread or 4 rolls
8 strips roasted red pepper
4 small handfuls baby spinach
1/3 cup crumbled bleu cheese
Instructions:
Combine the mushrooms, vinegar, 2 tablespoons oil and garlic in a large zip-top bag. Shake the bag so the mushrooms are well coated, then let them marinate for about 15 minutes.
In the meantime, sauté the red onion in the remaining teaspoon of oil for about 10 minutes, stirring frequently.
Grill the mushrooms over indirect heat for about 5 minutes on each side (or cook them in an oil-lined pan over medium heat on the stove for about 5 minutes per side, until tender).
Slice the mushrooms. To prepare each sandwich, place sliced mushrooms, red onion, roasted red pepper, a small handful of spinach and about 1 tablespoon bleu cheese on the roll or bread.
Makes 4 servings.
From “Nourishing Your Whole Self: A Cookbook With Feelings” by Marci Izard, © 2015 by Marci Izard, used by permission of the publisher, Pelican Publishing Co., Inc.