Don't forget your vegan friends when you have a barbeque. This light offering is full of taste, and you might find making it for yourself.
|16 oz||Portobello mushrooms|
|1/2 cup||Balsamic Vinaigrette dressing and marinade|
|4||Villagio Italian Style Crustini Buns|
|1||large tomato, chopped|
|1/4||medium red onion, chopped|
|1/4 cup||green cucumber relish|
|4||(optional cheese slices)|
Prepare topping by mixing together relish, chopped onion, chopped tomato and sprinkle with some pepper.
Prepare mushrooms by removing stems. I prefer to wash and spin dry in a salad spinner. In a large bowl marinate mushroom caps in Balsamic Vinaigrette for and hour or so, making sure all surfaces have marinate on them. Cook on a medium grill, about 3-4 minutes a side. Do not overcook as they will shrink too much.
Toast buns on the grill.
Lay one or two caps, depending on size (16 oz should do 4 buns) and add about 3 tbsp of topping.
Optional cheese can be added for vegetarians the heat of the caps should melt the cheese, or add cheese to cap and bun when toasting. I find these are delicious with or without cheese.
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