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Ingredientes
- 4 x five-inch portobello mushrooms stemmed
- 1 x recipe Sesame Ginger Marinade or possibly Lemon Herb Marinade (see recipes)
- 4 whl -wheat buns or possibly hard rolls split, and lightly toasted
- 1 Tbsp. balsamic vinegar
- 3 Tbsp. extra virgin olive oil
- 2 tsp Dijon mustard
- 1 sm bunch arugula stemmed, and leaves torn in half - (2 c.)
- 8 ounce soft goat cheese
Direcciones
- Hold a mushroom, cut-side up, in your hand. Using small sharp knife, carefully scrape to remove most of dark brown "gills." Repeat with remaining mushrooms.
- Prepare marinade in large, shallow glass dish. Add in mushrooms and turn to coat. Let mushrooms marinate at least 30 min or possibly up to 4 hrs.
- In medium bowl, whisk together vinegar, oil and mustard to make dressing. Season with salt and pepper and set aside.
- Prepare warm charcoal fire or possibly preheat gas grill on high. Grill mushrooms, turning often, till tender and grill-marked, about 10 min. Lightly toast rolls, if you like.
- To assemble sandwiches, spread goat cheese on both sides of rolls. Arrange mushrooms on bottom of each roll. Add in arugula to dressing in bowl and toss well. Place arugula leaves on top of each mushroom, cover with bun tops and serve.
- This recipe yields 4 servings.
- Description: "Grilling intensifies the flavor of the marinated portobello mushrooms in this recipe. Topped with goat cheese, these sandwiches are great for lunch or possibly dinner."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 4 servings | |
| Calories 249 | |
| Calories from Fat 196 | 79% |
| Total Fat 22.2g | 28% |
| Saturated Fat 9.68g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 238mg | 10% |
| Potassium 34mg | 1% |
| Total Carbs 2.05g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.32g | 1% |
| Protein 10.72g | 17% |
