Yields: 4 Servings


4 five-inch portobello mushrooms stemmed
1 recipe Sesame Ginger Marinade or
Lemon Herb Marinade (see recipes)
4 whole-wheat buns or hard rolls split, and
lightly toasted
1 tablespoon balsamic vinegar
3 tablespoon olive oil
2 teaspoon Dijon mustard
1 small bunch arugula stemmed, and
leaves torn in half - (2 cups)
8 ounces soft goat cheese

8-27-2012 very good, used the lemon herb marinade
Hold a mushroom, cut-side up, in your hand. Using small sharp knife, carefully scrape to remove most of dark brown "gills." Repeat with remaining mushrooms.

Prepare marinade in large, shallow glass dish. Add mushrooms and turn to coat. Let mushrooms marinate at least 30 minutes or up to 4 hours.

In medium bowl, whisk together vinegar, oil and mustard to make dressing. Season with salt and pepper and set aside.

Prepare hot charcoal fire or preheat gas grill on high. Grill mushrooms, turning often, until tender and grill-marked, about 10 minutes. Lightly toast rolls, if desired.

To assemble sandwiches, spread goat cheese on both sides of rolls. Arrange mushrooms on bottom of each roll. Add arugula to dressing in bowl and toss well. Place arugula leaves on top of each mushroom, cover with bun tops and serve.

This recipe yields 4 servings.

Per Serving: 410 Cal; 17g Prot; 26g Total Fat (10 Sat. Fat); 30g Carb.; 25mg Chol; 410mg Sod.; 3g Fiber.

Formatted for MC7 08-11-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 92 Calories; 10g Fat (97.8% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 31mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

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Vegetarian Times, June 2002

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