Portobello Mushroom and Goat Cheese Sandwich Recipe
Portobello mushrooms, goat cheese, sandwiches, sourdough rolls, sun dried tomatoes, basil
Recipe courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Outdoor Series, “Picnics and Tailgates”, by Diane Rossen Worthington (Time-Life Books, 1998).
The meaty texture of portobello mushrooms combined with creamy goat cheese, sun-dried tomatoes and fresh basil makes a substantial sandwich. Marinating the mushrooms before grilling prevents them from drying out. The sandwiches can be served warm or chilled.
- 1 cup plus 2 tablespoons olive oil
- 6 tablespoons aged balsamic vinegar
- 3 garlic cloves, minced
- 2 shallots, minced
- Salt and freshly ground pepper, to taste
- 6 portobello mushrooms, about 1 1/2 pounds total, brushed clean and stems removed
- 1 1/2 cups crumbled goat cheese (chevre)
- 12 oil-packed sun-dried tomatoes, drained and sliced in half
- 24 fresh basil leaves
- 1 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 of the marinade over the mushrooms and reserve the remainder. Cover and marinate at room temperature for 1 hour, turning after 30 minutes.
- 2 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 weight with a large fry pan. Grill the mushrooms until tender and seared on both side, about 4 minutes total.
- 3 Drizzle about 1 tablespoon 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.
- 4 Serves 6.