Tangy Grilled Portabella Mushroom Sandwich

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3 Servings
Portabella Mushrooms
American
Spicy Tangy Lunch Appetizers Portabella Mushrooms American

2 large Portabella hrooms
0.25 cup cestershire sauce
0.25 cup rry
3 tablespoons of spicy brown tard
3 cloves of lic
1 handful of nach leaves
6 slices of sharp ddar cheese
1 loaf of baguette bread

First make the marinade: mix the sherry, worchestershire sauce and mustard. Mix in pressed (or very finely minced) garlic. Put the mushrooms in a bowl, bottoms up and pour the marinade over them. Allow to marinade for a about 20 min, no need to marinade too long. Grill the portabella mushrooms on high until fully cooked (should be nice and soft and juicy, depending on temp of the grill, may be 5-10 min). When the mushrooms are just about done, cut the baguette in half and rip out most of the dough (so it doesn't get soggy from the mushrooms). Put some slices of sharp cheddar cheese on the bread and lightly toast until the cheese is melted and the bread is slightly browned around the edges. When the mushrooms are done, put a few leaves of spinach on the cheese, cut the mushrooms in long slices and put in the bread. For extra zing, add a little of the extra marinade on top. Enjoy!


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