Grilled Portobello Mushroom Sandwich

I know portobella mushroom sandwiches are so 1990’s – what can i say, the 90s were a good decade for me. A lot happened during those ten years. I graduated high school, college, found myself, and most importantly found my adorable husband. Actually, now that I think about it, he was the one who originally introduced me to grilled portobella mushroom sandwiches. He was quite the gourmet in our younger days. Ahhh…memories.

Now that the weather is getting warmer and summer is right around the corner I thought it would be fun to start posting some healthy recipes for the grill. As much as I like freezer cooking recipes I think it is just as important to have recipes you can easily throw together – especially on those hot lazy days.

This meal can be made using the outdoor grill but because I don’t have a vegetable basket for the grill I opted to use my trusty “best thing I ever bought” indoor grill. My husband was bummed because he loves grilling (don’t all men) but I could not risk my veggies falling through the cracks.

I guess I could have used foil? Oh well the time has past, let’s move on.

The recipe below is for one sandwich but feel free to double or more the ingredients should you need extras.

Grilled Portobella Mushroom Sandwich

Servings: 1 sandwich

Approximate nutritional information:

Calories: 267 * Carbs: 31 * Fat: 13 * Protein: 8 * Fiber: 6 * Points +: 5 * Old Points: 5

Ingredients

1 large portobello mushroom cap, stem removed

1 thick slice red onion

2 tablespoon Newsman Own Balsamic Vinegar Dressing

1 tablespoon crumbly blue cheese

1 slice tomato

¼ cup baby spinach

1 100 calorie Arnold Sandwich Thin

Directions

Step 1. Place mushroom cap, red onion, and balsamic vinegar in a small bowl. Cover, place in fridge, and allow to marinate for about an hour or so.

Step 2. Turn grill to medium heat. Place mushroom caps and red onion on the grill and cook 4-5 minutes (or until cooked) on each side.

Step 3. Sprinkle cheese on mushroom cap and then place onion on top of the mushroom. Cook for another minute longer then remove from grill and set aside.

Step 4. Toast roll on the grill. Then place prepared mushroom on the roll and top with tomato and baby spinach.

Freezer Cooking and Make Ahead Meal Instructions

I have not tried to freeze the prepared mushrooms yet so I am not exactly sure how that would turn out. I did make extra mushrooms and eat them a couple days later warmed up in the microwave. They were really good so I recommend making a few at a time to have extras for lunches and easy peasy dinners.

Resource

Like I said, this meal can easily be made on an outdoor grill. However, I used my Wolfgang Puck Indoor Reversible Electric Grill/Griddle for this recipe.