Chef Ida Rodriguez
Teriyaki Grilled Portobello Mushroom Sandwich
Category
Entree
Servings
2 servings
Prep Time
1 hour
Cook Time
10 minutes
Author:
Chef Ida Rodriguez
A very simple and satisfying sandwich great for tailgating or backyard BBQ.
Ingredients
-
2 medium Portobello Mushrooms
-
Teriyaki marinade, as needed
-
2 Kaiser Rolls split
-
Mayonnaise, as needed
-
2/3 cup organic spinach leaves, cleaned and cut into strips
-
1 medium organic tomato, sliced
Directions
Remove mushroom stems; discard. Clean mushrooms by wiping caps and scraping out gills with a spoon. Place in shallow dish or zipper bag. Pour enough marinade to cover mushrooms.
Refrigerate 1 hour to marinate. Remove mushrooms from marinade; discard marinade.
Place mushrooms on grill over medium-hot coals. Grill 10 minutes or until tender.
Spread the mayo on the rolls, then cover bottom halves with spinach and tomatoes; drizzle with any unused, fresh marinade.
Place hot mushrooms over tomatoes; cover with top halves of rolls. Cut in half to serve, if desired.
Recipe Note
Feel free to use whatever seasoning of marinade you prefer. Due to possibility of cross contamination we recommend you do not use marinade that has been exposed to raw meats or produce as your sauce.
Filed in:
Entree,
Grilled,
Organic Spinach,
Organic Tomatoes,
Portobello Mushroom,
Teriyaki Grilled Portobello Mushroom Sandwich,
Teriyaki Marinade
