Easy Portobello Sandwiches

date April 30, 2020 location The Kitchen

As the warm weather is starting to tease us with its presence in the Midwest, I decided to take my first crack at the grill of this season, and what better way to do that than a grilled portobello sandwich. This recipe is super simple, quick, and best of all, requires little cleanup. My only complaint is, as a runner, the macros aren't great and the protein content from the mushrooms and cheese aren't high enough to offset the added carbs from the bread.

Ingredients (makes 2 sandwiches):

4 Bread Slices
2 Portobello Mushrooms
1 Bell Pepper
1 Garlic Clove (minced)
1 Green Onion (chopped)
1 bunch Parsley (minced)
1 tablespoon Olive Oil
2 slices of Soft Cheese (Mozzarella, Provolone, etc)
(optional side of asparagus)

Slice the bell pepper in half and remove the seeds.
In a small bowl, combine the bell pepper, portobello mushrooms, garlic clove, and olive oil.

Apply olive oil on both sides of the bread. Grill the mushrooms, bell pepper, and bread until cooked through, about 3-4 minutes per side.

Top two of the bread slices with cheese and melt in the grill or under the oven broiler.

Slice the bell pepper into thin slices.
Assemble the sandwiches by topping one of the cheese-less halves with the mushroom, pepper slices, and herbs.

Goes great with a side of roasted asparagus!