E. Rosemond-Hoerr
Last week we moved into a brand new apartment in a brand new city. This apartment includes, among other fabulous features, a grill. And I cannot stop loving this grill. All I want to talk about is the grill. All I want to write about is the grill. All I want to photograph is the grill. All I want to cook on is the grill. Right now, the grill is king.
We're huge fans of hamburgers, but they are considered "sometimes foods." Right up there with fried chicken and lasagna, they're a food too indulgent for everyday consumption. This leaves us looking for other, burger-esque meals that have the same feel but are easier on our bodies.
Enter the grilled portabella sandwich. Now while my husband wants me to mention that this is in no way a hamburger, I maintain that it is a good stand in. The portabella mushroom is so hearty and delicious that when paired with onion, tomato, cheese, lettuce, and a bun, I was almost fooled.
Grilled Portabella Sandwiches
2 large portabella mushrooms
2 burger buns
Olive oil
Salt & pepper
2 slices mild cheese (like American or muenster)
2-3 tomato slices
Lettuce
Red onion, sliced
1 tablespoon mayonnaise
Fire up your grill. With a damp cloth, wipe mushrooms down. Brush both sides generously with olive oil and sprinkle with salt and pepper. Brush the insides of the buns with olive oil.
Place the mushrooms on the grill and cook 4-5 minutes; flip. Add the buns to the grill. Cook everything an additional 4-5 minutes, or until the mushrooms are tender and very aromatic.
Layer the mushrooms with the cheese, tomato, lettuce, onion and mayo on the grilled buns.
