Grilled Portobello Sandwich with Roasted Pepper Sauce and Fresh Mozzarella
A light, flavorful, grilled vegetarian sandwich perfect for summer!
Preheated Charcoal or Gas Grill
2 large portobella mushrooms
3 tablespoons extra virgin olive oil
2 cloves crushed garlic
1-teaspoon fresh chopped thyme
1 cup mixed greens, arugula, or micro greens
Salt and pepper to taste
3 ounces fresh buffalo mozzarella
2 large brioche, or Kaiser buns
For the Sauce
1 roasted red pepper
1 teaspoon fresh lemon juice
¼ cup sour cream
¼ cup mayonnaise
salt and pepper to taste
Remove the stem from the mushrooms, and scrape out the gills.
Drizzle the mushroom with olive oil. Add the chopped garlic, fresh thyme, and salt and pepper. Set the mushrooms aside for 10 minutes so that the marinade can be absorbed.
For the Sauce
Place the roasted red pepper in the blender and mix on high until liquefied. Add the lemon juice, sour cream, and mayonnaise. Continue to mix. Add a small amount of salt and pepper, taste, and adjust for seasoning.
For the Mushroom
Place the mushroom on a hot grill, gill-side down. Cook for 3-4 minutes, then flip the mushroom. Add the fresh buffalo mozzarella cheese on top, and cook for 2 minutes, or until the cheese melts
Remove the mushrooms from the grill.
Lightly toast the bun on the grill.
Add the grilled mushrooms to the toasted buns; topped with greens, then the roasted pepper sauce.