Grilled Portabella Sandwiches or Panini
"Great vegetarian sandwich. Can make on outdoor grill, panini press, or skillet. These are even better the next day. From Jenny :)"
photo by Leggy Peggy
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 3 medium portabella mushroom caps
- 2 vidalia onions, sliced
- 118.29 ml olive oil
- 4 garlic cloves, minced
- salt and pepper, to taste
- 1 loaf Italian bread
directions
- Mix together oil, salt and pepper, and garlic. Marinate mushrooms and onions with this for about thirty minutes.
- Grill mushrooms and onions over medium heat until done, brushing on the oil mixture liberally throughout cooking time.
- Cut the bread open length-wise, brush it with the oil, then lightly toast on the grill.
- Layer on the onions and mushrooms. Press sandwich together for a few minutes (I usually use a frying pan to weigh it down).
- Cut into 6 pieces or so and serve.
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Reviews
-
Made this for lunch today. I did add a slice of provolone. Really enjoyed it. -
This was part of our mini panini party. I spread out dozens of ingredients and posted the recipes nearby. Everyone enjoyed this dish, but many thought a few herbs would be great additions -- perhaps basil and oregano. -
After reading previous reviews, I went ahead and sliced the mushrooms to let the seasoning get to the inside, and made this in a nonstick skillet, pressed with my heavy skillet lubed with some cooking spray. Worked like a charm! And the taste . . . Oh, heavenly. The bread I picked up was an artisanal sourdough loaf, and the sourness REALLY worked with the mushrooms and onions. Thank you so much for posting, made for ZWT4. -
Hubby asked, "whatever you did to the mushroom - DO IT AGAIN!!" This had incredible flavor! I made it on a panini pan for ZWT4. I ended up pan frying everything, but it was still incredible without adding anything else. -
Made these for dinner tonight. Cooked the mushrooms on the grill outside while the onions I cooked "slow and low" on the stove top. When I make these next time I think I will only use 1 onion as DH and I are the only ones who ate them so we have lots left over. I marinated the minimum 30 minutes but will do longer next time and as always, i added extra garlic. If I cook the mushrooms and onions separately again I may make a batch of the marinade for each for even more flavor. Great summer time meal. Thanks!
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RECIPE SUBMITTED BY
Vicki in CT
tolland, 45
<p>As a transplanted Texan I love spicy foods and love to tweek recipes to include a little kick. I am a dialysis nurse and have two grown children living in VA and MA.<br /><br /><a href=http://phpweby.com/service/visitormap/ target=_blank><img title=World Visitor Map! src=http://m.phpweby.com/1709.png alt=Visitor Map /></a> <br /><br /><br /><br /><br /><a href=http://www.amazingcounter.com><img src=http://cb.amazingcounters.com/counter.php?i=2354074&c=7062535 border=0 alt=Free Web Site Hit Counter /></a><a href=http://www.flowerdeliverydeals.com>Comparison Shopping</a></p>
