Roasted Portobello Sandwich

Serves 4
Published in: Cuisine At Home

4 Sandwich rolls
1/4 cup Balsamic vinegar
3 tablespoons Olive oil
2 teaspoons Brown sugar
1 teaspoons Garlic -- minced
1 teaspoons Dijon mustard
3 Potobello mushrooms
1/2 cup Mayonnaise
1/4 cup Parmesan cheese
1/2 Lemon
Cayenne -- to taste
4 slices Red onions
1 Red Bell Pepper -- cut into strips

Brush with Oil; Place Oiled Sides Up on Baking Sheet:
4 crusty sandwich rolls, split and brushed with oil
Combine; Pour over Mushrooms to Marinate:
1/4 cup balsamic vinegar
3 T. olive oil
2 t. brown sugar
1 t. garlic, minced
1 t. Dijon mustard
Marinate 5 Minutes:
3 portobello mushrooms
1/2 cup mayonnaise
1/4 cup Parmesan cheese, grated Juice of 1/2 a lemon
Salt and cayenne to taste
Roast with Mushrooms:
4 1/2"-thick red onion slices, drizzled
1 red bell pepper, cut into strips, drizzled with oil
Salt and pepper to taste

For Assembling:

To save time, a purchased balsamic or Italian vinaigrette may be used in place of
this mushroom marinade. Preheat oven to 450 with a rack in the lower third and one in
the top third. Brush rolls with oil. Place rolls, oiled side up, on a baking sheet.
Combine vinegar, 3 T. oil, sugar, garlic, and mustard. Pour over mushrooms, flip to
coat. Marinate mushrooms 5 minutes. Combine mayonnaise, Parmesan, lemon juice, salt,
and cayenne in a small bowl. Roast mushrooms with the onion and bell pepper for 10
minutes on a baking sheet coated with nonstick spray (at the same time, toast the
rolls on the top rack until golden). Turn vegetables over and roast for 5 more

For Assembling:, spread each half of toasted rolls with mayonnaise; arrange arugula
on the lower half. Slice mushrooms into thick pieces, arrange on the greens, then
top with onions, bell peppers, and roll. (To save time, a purchased balsamic or
Italian vinaigrette may be used in place of this mushroom marinade.)

Makes: 4 Sandwiches
Total Time: 30 Minutes

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