Grilled or Sautéed Portobello Mushroom Cap

Grilled or Sautéed Portobello Mushroom Cap
 
Author:
Recipe type: appetizers
Ingredients
  • Several slices of crusty Italian bread
  • 2 slice beefsteak tomato
  • 1 slice of red onion
  • Leaf lettuce to cover toppings
  • Red pepper vinaigrette*
Instructions
  1. Use ½-inch-thick slices of crusty Italian bread or a quality crusty round Italian roll, one that is larger than the mushroom cap.
  2. Brush some vinaigrette on one slice of bread or roll bottom and add mushroom cap.
  3. Brush mushroom with more vinaigrette.
  4. Place one large slice of fresh tomato over mushroom, followed by one large lice of red onion and one or two leaves of lettuce.
  5. Add top slice of bread or roll and serve.

 
Grilled or Sautéed Portobello Mushroom Cap
 
Author:
Recipe type: appetizers
Ingredients
  • *Red Pepper Vinaigrette:
  • ½ roasted red bell pepper, skin removed, or ⅓ cup drained and chopped canned or bottled roasted red peppers
  • 1 tablespoon balsamic vinegar
  • 2 tablespoon extra-virgin olive oil
  • ½ teaspoon dried oregano
Instructions
  1. In a food processor, blend ingredients until smooth.
  2. Add salt and pepper to taste.