Sean's Portebella Mushroom Sandwish w/ Bruchetta

Happy Saturday, everyone! I have been so busy today! I've been running around like a chicken without a head, seriously! Now I have about 30 minutes before I have to go somewhere else. We're taking two LDS missionaries out for a dinner - at Mongolian's Grills. It's not a very healthy choice, I know, but these missionaries are 19-21 years old and bike everywhere all day. So I figured they could use some calories. :)

Anyway, before I have to go, I wanted to share my husband's fantastic sandwich recipe with you! Sean has some great recipes that everyone just loves, such as green beans and almonds. This is a very yummy sandwich recipe that does not require any kind of meat. Just portebella mushrooms and bruchetta and some mozarella cheese. This meatless sandwich is also quite filling. Sean says he prefers a round sandwich roll for this recipe then you don't even have to cut up the mushrooms like I did. You just grill the whole mushrooms on a grill like a burger. I prefer cutting up the mushrooms, actually. I don't know why but I do. So the choice is yours!

Portebella Mushroom Sandwich w/ Bruchetta

Printable Recipe

Ingredients:

1 sandwich roll, cut in half and buttered on each side
1 large Portebella mushroom, sliced
Olive oil, to drizzle
Pinch of salt
Pinch of fresh ground black pepper
1 clove garlic, crushed
1-2 slices of Mozzarella cheese

Bruchetta

1 tomato, seeded and diced
1 garlic, finely chopped
2 tablespoons fresh basil leaves, chopped
1 teaspoon olive oil
1 teaspoons balsamic vinegar
salt and pepper to taste

Directions:

Drizzle olive oil over the mushroom and rub the crushed garlic all over. Season it with salt and pepper. Grill the mushrooms on a indoor grill until the mushrooms are softened, about 5-8 minutes. Save the juice that come from the mushrooms in a small bowl to soak the cooked mushrooms in.

While the mushrooms cook, make bruchetta by combining all ingredients in a small bowl. Toss them together to mix well.

Toast the buttered sandwich rolls until golden brown. Melt the Mozzarella cheese on one side of the bread. Place the soaked mushrooms on the other side of the toasted roll, then about 3 tablespoonfuls of the bruchetta.

Enjoy!