Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches
Servings: 0
Ingredients
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 garlic clove minced
- 1 red bell pepper cut in half and seeded
- 1 yellow bell pepper cut in half and seeded
- 4 4 4-inch portobello mushroom caps
- Cooking spray
- 1/3 cup chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 2-ounce Kaiser rolls
- 1/2 cup 4 ounces soft goat cheese
Instructions
- Prepare grill to medium-high heat.
- Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.
- Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
- Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
- Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).
Notes
Recipe By: Cooking Light
MAY 2008
Serving Size: 4
MAY 2008
Serving Size: 4
Leave a Reply