Grilled Portabella Sammies/Sandwiches With Onion Marmalade |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 2 |
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I turned these marinated mushroom and onions into a kind of vegetarian Reuben. The sweet-sour flavor of the onion contrasts surprisingly well with the earthy, meaty mushrooms. I also mixed curry powder into the mayo for the sandwiches and it came out great. This is a must for lighter fare eaters looking for something a little bit different. You can make the marmalade ahead of time and have it for quick mealtimes. Ingredients:
1 tablespoon olive oil |
4 medium onions, sliced thin |
2 tablespoons red wine vinegar |
3 cups orange juice |
1 teaspoon salt |
1 teaspoon pepper |
2 tablespoons worcestershire sauce |
2 tablespoons soy sauce |
2 tablespoons chopped parsley |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
1 teaspoon red wine vinegar |
1/2 cup extra virgin olive oil |
2 portabella mushroom caps, stems removed |
2 tablespoons mayonnaise |
6 ounces smoked mozzarella cheese |
4 slices multigrain bread |
Directions:
1. Heat the olive oil in a skillet on medium heat and add the onions. Sautee until they start to turn clear, then season and add vinegar and orange juice.
2. Reduce heat and allow the orange juice to reduce into a jam consistancy, about 45 minutes.
3. Meanwhile, mix the Worcestershire, soy sauce, parsley, seasonings, vinegar and olive oil in a plastic storage bag and add the mushrooms. Let them marinate for at least 20 minutes.
4. Cook the mushrooms on an indoor grill or panini press for 7 minutes (you can also place them under the broil for about 5 minutes on each side).
5. Serve on toasted bread with mayo, onion marmalade and mozzarella cheese.
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