Recipe from Big City Cooking
I was a bit worried about J because this was a completely meatless meal, but he loved it as well. The original recipe contains olives, but I can’t stand them so I left them out.
I split the recipe in half, and we still had some leftover topping mixture. We actually just ate the last bit with a spoon. This could easily be eaten on its own as a salad – just add a bit more of the mixed greens. YUM!
2 Portobello Mushrooms
1 T olive oil, divided
1 garlic clove
1/4 t Salt
2 sandwich buns (we used whole wheat)
1/4 c jarred roasted red peppers, chopped
1/4 c chopped tomato
1/4-1/2 avocado, chopped
1/8 c feta cheese, crumbled
1/2 T red wine vinegar
1 c mixed greens (this was way too much, we maybe used 1/2 c and still had some left)
Preheat your grill to medium heat.
Mash together the garlic and salt. Combine it with 1/2 T olive oil. Remove the stems and gills from the mushrooms, clean and then brush them with the olive oil mixture.
Place on the grill for about 5 minutes per side, until tender.
In the meantime, in a medium bowl combine the red pepper, tomato, avocado, feta, red wine vinegar, and 1/2 T olive oil.
Toast the buns.
Remove the portobellos from the grill and place cap side down on the bottom half of the bun. Mix the mixed greens into the bowl (you want to wait so they don’t wilt), and then place half of the mixture into each portobello. Cover with the top bun and enjoy! 🙂
I served these with couscous – I cooked it in chicken broth with some parsley and thyme, and mixed in some sauteed zucchini, tomatos and onions. I probably won’t make couscous again. The taste is fine – I just can’t get past the texture.