Grilled Portobello Sandwich With Creamy Pesto Sauce

Despite me making pesto sauce from the basil I grow in my garden, my Dad only became open to eating it recently because he had a creamy version of it on a sandwich at the Adirondack Pub and Brewery. So he decided he wanted to make his own.

I helped, and as usual, we both decided on two different ways of making it. He preferred to use sour cream, and I liked it better with cream cheese. He also liked his on a grilled steak sandwich and I of course used portobello mushrooms.

This dinner sandwich was made for one person, but can be easily doubled or tripled for more people. It’s also intended to be something you can make fast. So, while I would normally love to make my own pesto, I did cheat and use store bought. I also grabbed a package of pre-sliced portobellos, which were equivalent to about one large portobello.

Grilled Portobello Sandwich With Creamy Pesto Sauce
By Michelle Maskaly, The Adirondack Chick

1, 6 ounce package of sliced portobello mushrooms
2 tablespoons grapeseed oil
1 tablepoon balsamic vinegar
1/2 teaspoon basil
1/8 teaspoon garlic powder
1 tablespoon softened cream cheese{I used Phildelphia}
2 teaspoons pesto sauce {I used Alessi}
1/2 loaf Schar Gluten-Free baguette {Prepared according to package}

In a zipper seal bag combine the mushrooms, grapeseed oil, balsamic vinegar, basil and garlic powder. Seal shut and gently shake and massage to make sure all the mushrooms slices are coated.

Set aside for about 20 minutes. 

In a small bowl combine the cream cheese and pesto.

Using a spoon, mix until well blended.

Put the mushrooms in a grilling basket and grill on low heat for 8-10 minutes, or until the mushrooms are tender.

Cut the cooked baguette in half and spread about half the mixture on the bottom part.

Top with the grilled mushrooms.

Take the remainder of the pesto cream cheese mix and spread it on the other half of the baguette. Place on top of the mushrooms, cut in half and serve.

Optional: If you have the time, sauteed spinach, grilled onions, tomato slices, fresh mozzarella or even just-picked basil leaves would be a great topping for this sandwich. 


This recipe was shared with the following websites: Melt In Your Mouth Mondays, On the Menu Monday, Skip to My Lou, My Sweet and Savory, Meatless Monday, Just Another Meatless Monday

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