Grilled Vegetarian Portabella Sandwich

1 4" round fresh Portabella Mushroom
2 tbsp. Olive Oil
2 tbsp. Balsamic Vinegar
1 medium Shallot, minced
1/4 medium Red Bell Pepper
1/4 medium Yellow Bell Pepper
1/4 medium Carrot, cut lengthwise, 1/4" thick
1/4 medium Zucchini, cut lengthwise, 1/4" thick
2 tbsp. Herbed Goat Cheese
1 medium Red Onion, sliced
2 large slices Multi-grain Bread
1/2 bunch Watercress, washed, drained, dried and tossed
lightly with balsamic vinegar

Make a marinade for the grilled vegetables by combining oil, vinegar, shallot, garlic, fresh herbs, salt and pepper. Lightly toss the mushroom, peppers, carrot and zucchini in the marinade. Grill vegetables for 5 minutes maximum. Midway through, turn vegetables over. (roast in a 425° oven for 8 to 10 minutes.) Towards the end of the cooking time, toast bread. To assemble, slice mushroom and bell peppers into 1/4" slices. Spread goat cheese on toasted bread. Add the grilled vegetables; top with onion or scallion and drizzle on reserved marinade. Serve with watercress on the side.

YIELD: 1 Portions

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Portabella Mushrooms


Meaty-tasting and firm, portabellas stand on their own as the main ingredient in sandwiches, appetizers, entrees or sides.