During a trade show last month in Atlantic City, I had one of the best portobello mushroom sandwiches I’ve ever had. It was a marinated and grilled mushroom with sauteed spinach and melted cheese. So simple, but really good.
Since Atlantic City isn’t exactly around the corner from me, I vowed I would try to recreate my own version. And, I have to say this came out pretty darn good.
I let it marinate for about an hour, but not intentionally. The goal was for it to sit for about 20 minutes, but other things started going on and it sat longer. This is gluten free, and to make it vegan just leave the cheese off. to make multiple mushrooms, put the marinade in a plastic bag and toss in the mushrooms.
Large portobello mushrooms
2 tablespoons olive oil
2 tablespoons sherry vinegar
1/4 cup white wine (I used chablis)
fresh baby spinach leaves (1 cup for each mushroom)
Cabot 75 percent reduced fat sharp cheddar
crushed red pepper
Combine the olive oil, sherry vinegar and wine. Add a sprinkle of basil, garlic salt and crushed red pepper. Mix.
Cut the stem off the mushroom and gently spear the outside several times with a fork. I do this so the marinade gets into the mushroom. Put in marinade, flipping several times. Let marinate for about 20 minutes.
Drizzle a small amount of olive oil in a pot and heat. Rinse and add spinach sprinkled with a little bit of garlic salt. cover and cook until it begins to wilt.
Grill the portobello for about 3-5 minutes on each side until tender. I keep it on low heat, so it sometimes take a little longer. Be careful not to burn them. Spraying the grill with a grilling spray before can help prevent it from sticking.
Top the mushroom with the sauteed spinach.
Top with cheese.
Put back on the grill until the cheese is melted.