Grilled Portabello Mushroom Sandwich on Multigrain Bun

AuthorKim Robinson
RatingDifficultyBeginner

On white bread versus whole grained Breads...
Two slices of whole wheat bread contain about as much fiber as a 1/2 cup of veggies. Two benefits of fiber are colon health and lower cholesterol (a blood thickener). Whole grains are healthier because they contain higher amounts of vitamins, minerals, and fiber than refined grains, primarily because the bran of the kernel has not been removed. When the bran becomes part of the product, such as a 100 percent whole wheat bread or brown rice, it is healthier.
White bread has the fiber removed and is then "bleached". A slice of white bread has a higher glycemin index (sugar that's delivered at the bloodstream level) than even white table sugar. Feed your family whole wheat. It just tastes better and the additional cost is offset because you will need less of it to satisfy you. Check the weights of the packages and the cost is not that much different. If needed, one can adjust to the taste by using one slice of each type on a sandwich for a few weeks.
Enough of the chatter. lets make a great sandwich to start off! The term "portabello" was
a great marketing ploy to breath new life into the mushroom industry. Worked like a charm and boy am I glad it did... it's one of my favorites. Enjoy!

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Yields1 Serving
Prep Time1 hrCook Time10 minsTotal Time1 hr 10 mins

 4 Portebello mushroom caps
 1 Virgin olive oil
 4 tbsp Fresh Lemon juice
 5 Cloves fresh minced garlic
 2 tbsp Fresh basil
 1 tsp Fresh oregano chopped
 2 tsp Fresh parsley
 ½ tsp Fresh thyme chopped
 2 tbsp Chopped cilantra
 1 Sliced purple onions
 4 Slices of Mozzarella Cheese or sub soy cheese
 1 Large tomato sliced
 4 Whole wheat rolls
 4 Romaine lettuce leaves
 Salt and pepper to taste

1

With damp paper towel brush away any dirt from mushrooms then cut away any stem.
Combine the oil, lemon juice, garlic, fresh herbs, salt and pepper to make a marinade. Add the mushrooms and the sliced mozzarella; marinate at room temperature for about an hour. Grill the mushrooms over hot coals or in hot skillet for about 2 minutes on each side. You may need to press the
mushrooms down a bit for even cooking. Remove from the grill, top with the marinated cheese and allow to rest for 1 minute. Serve the mushrooms on lightly toasted whole wheat rolls with the lettuce, sliced tomatoes and fresh cilantro or purple onions. Add salt and freshly ground black pepper to taste. Makes 4 burgers.

Ingredients

 4 Portebello mushroom caps
 1 Virgin olive oil
 4 tbsp Fresh Lemon juice
 5 Cloves fresh minced garlic
 2 tbsp Fresh basil
 1 tsp Fresh oregano chopped
 2 tsp Fresh parsley
 ½ tsp Fresh thyme chopped
 2 tbsp Chopped cilantra
 1 Sliced purple onions
 4 Slices of Mozzarella Cheese or sub soy cheese
 1 Large tomato sliced
 4 Whole wheat rolls
 4 Romaine lettuce leaves
 Salt and pepper to taste

Directions

1

With damp paper towel brush away any dirt from mushrooms then cut away any stem.
Combine the oil, lemon juice, garlic, fresh herbs, salt and pepper to make a marinade. Add the mushrooms and the sliced mozzarella; marinate at room temperature for about an hour. Grill the mushrooms over hot coals or in hot skillet for about 2 minutes on each side. You may need to press the
mushrooms down a bit for even cooking. Remove from the grill, top with the marinated cheese and allow to rest for 1 minute. Serve the mushrooms on lightly toasted whole wheat rolls with the lettuce, sliced tomatoes and fresh cilantro or purple onions. Add salt and freshly ground black pepper to taste. Makes 4 burgers.

Grilled Portabello Mushroom Sandwich on Multigrain Bun

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