Portobello Mushroom and Goat Cheese Sandwiches
"Served this recipe from Williams-Sonoma last night for dinner. It was so good!! I made the mistake of using leftover hamburger buns instead of following the directions of using sourdough rolls, which would have stood up better to the sauce, resulting in a soggy burger. This did not affect the wonderful taste, I just would not make this mistake again. I used an 18-year old balsamic vinegar from Fustini's in this dish and it was wonderful. I also used my grill pan instead of the BBQ owing to the weather. It worked well. According to the recipe, the sandwiches can be served warm (which we did) or chilled. Prep time includes marinating time."
photo by Cook4_6
- Ready In:
- 1hr 19mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 cup olive oil
- 2 tablespoons olive oil
- 6 tablespoons aged balsamic vinegar
- 3 garlic cloves, minced
- 2 shallots, minced
- salt & freshly ground black pepper, to taste
- 6 portabella mushrooms, about 1 1/2 lb total, brushed clean and stems removed
- 6 round sourdough rolls, cut in half
- 1 1⁄2 cups crumbed goat cheese
- 12 sun-dried tomatoes packed in oil, drained and sliced in half
- 24 fresh basil leaves
directions
- In a small bowl, whisk together the oil, vinegar, garlic, shallots, salt and pepper. Arrange the mushroom caps in a single layer in a shallow, nonreactive dish. Pour half the marinade over the mushrooms and reserve the remainder. Cover and marinate at room temperature for 1 hour, turning after 30 minutes.
- Prepare a fire in a grill. Lightly oil the grill rack. When the coals are hot, remove the mushrooms from the marinade, place on the grill rack and weigh with a large fry pan. Grill the mushrooms until tender and seared on both sides, about 4 minutes total.
- Drizzle about 1 Tb of the reserved marinade on each roll half. Place a mushroom on the bottom half of each roll. Sprinkle the top half with goat cheese, then cover with sun-dried tomatoes and basil leaves. Place the halves together. Secure each sandwich with toothpicks, cut in half, and wrap in aluminum foil. Keep chilled until ready to serve.
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Reviews
-
I scaled the recipe back for one and used the thin whole wheat buns. It was a little messy but oh so good. Thanks! Made for Rookie tag game. -
Perfection in a bun. I used a bun made with Recipe #462165 recipe. This is so very good as written I think it could become a classic. -
Perfect "burger" to make for both vegetarians and meat eaters ..... just place the mushroom stack on top of a grilled burger or serve as written. Loved the flavors!
RECIPE SUBMITTED BY
I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!!
I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him.
My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues).
I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both!
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