Grilled Portobello Mushroom Cali Style

This is a great sandwich that’s easy to make and tastes awesome. I like to marinate the mushroom at least a day – to make the marinade use 1/4 cup of olive oil, 4 tbsp of balsamic vinegar, dash of salt, pepper, tbsp of garlic, tbsp of Italian seasoning ,whisk together and let sit for awhile. . . I like to heat the olive oil for 30 seconds so it will “sweat’ the flavors of the other ingredients. The french fried onions are a good substitute for bacon – it will give the sandwich some crunch texture . . .

  • 2 ciabatta rolls
  • 2 large portobello caps- remove gills
  • 1 ripe avocado cut in slices
  • 1 ripe tomato cut in slices
  • french fried onions
  • ranch dressing

Now that the mushroom has marinated we will fire up the grill, while we are waiting for the grill to get hot  – turn the oven on to 350 and slice the rolls in half, brush some of the marinade on the cut sides and toast in oven. Grill your mushroom cap turning every once in awhile as not to burn and then flip and repeat. Remove bread from oven and place mushroom cap on bread. Then add tomato slice, avocado slices, some french fried onions to your liking – same with ranch dressing – cut in half and enjoy !


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