Double-Decker Marinated Portobello "Burger"

You can never have too many main course recipes, so give Double-Decker Marinated Portobello "Burger" a try. Watching your figure? This vegetarian recipe has 843 calories, 35g of protein, and 48g of fat per serving. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of American cuisine. Head to the store and pick up balsamic vinegar, tomato, portobello mushrooms, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Place the vinegars, garlic, measured salt, and measured pepper in a medium, nonreactive bowl. While whisking continuously, add the oil in a slow, steady stream until evenly incorporated.

Ingredients you will need

Garlic

Pepper

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Place the mushrooms cap-side down in a single layer on a baking sheet and pour the marinade over them. Turn several times to coat, and let sit at room temperature for 30 minutes.

Ingredients you will need

Mushrooms

Marinade

Equipment you will use

Baking Sheet

Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Slice the ciabatta widthwise into 4 pieces, each slightly smaller than the width of the mushrooms (you may have some bread leftover). Slice each piece in half horizontally to make 4 tops and 4 bottoms.

Ingredients you will need

Mushrooms

Ciabatta

Bread

Equipment you will use

Grill Pan

Grill

Place the halves cut-side down on the grill and cook until brown and toasted, about 2 to 3 minutes.

Equipment you will use

Grill

Remove the bread to a cutting board or work surface.

Ingredients you will need

Bread

Equipment you will use

Cutting Board

Spread 1 heaping teaspoon of the pesto on each ciabatta top and bottom (2 teaspoons per sandwich—you’ll probably have some pesto leftover).

Ingredients you will need

Ciabatta

Spread

Pesto

Place 2 tomato slices on each bottom and season with salt and pepper. Set aside while you grill the mushrooms.

Ingredients you will need

Salt And Pepper

Tomato Slices

Mushrooms

Equipment you will use

Grill

Place the mushrooms cap-side up on the grill, close the grill, and cook until just starting to become tender, about 4 minutes. Flip the mushrooms, top each with a quarter of the cheese, close the grill, and continue cooking until the mushrooms just give way when pierced with a knife and the cheese is melted, about 4 minutes more.

Ingredients you will need

Mushrooms

Cheese

Equipment you will use

Grill

Knife

Remove the mushrooms from the grill. Stack 2 mushrooms on top of each other, cheese side up, and place on a bottom piece of bread. Repeat with the remaining mushrooms and bread bottoms. Top with the lettuce leaves and bread tops and serve immediately.

Ingredients you will need

Lettuce Leaf