Portobello 'Steak' Sandwiches with Bleu Cheese and Red Pepper Vinaigrette Recipe

Ingredients
<br>- For Marinade:
<br>- 5 tablespoons balsamic vinegar
<br>- 6 large garlic cloves, minced
<br>- 2 tablespoons chopped fresh thyme leaves
<br>- 1/2 cup olive oil
<br>- 1/2 teaspoon Savory Market™ Grilled Sirloin Steak Flavor
<br>- 1/2 teaspoon Savory Market™ Open Hearth Grill Flavor
<br>- 1 1/2 pounds fresh Portobello mushrooms, stems trimmed flush with caps
<br>- For Bleu Cheese Butter:
<br>- 2 ounces blue cheese, at room temperature
<br>- 1 tablespoon unsalted butter, softened
<br>- For Red Pepper Vinaigrette:
<br>- 1 red bell pepper, roasted
<br>- 1 tablespoon white wine vinegar
<br>- 1 tablespoon water
<br>- 2 tablespoons olive oil
<br>- 4 slices (1/2-inch thick) crusty bread, cut diagonally from a large loaf
<br>- Garnish
<br>- Garnish: fresh thyme leaves
<br><p></p>Directions
<br>step 1: In a bowl whisk together marinade ingredients. Put half of mushroom caps and half of marinade in each of 2 large sealable plastic bags, arranging mushroom caps in one layer, and seal bags, pressing out excess air. marinate mushrooms at room temperature, turning bags over several times, at least 1 and up to 2 hours.
<br>step 2: Make Bleu Cheese butter while mushrooms are marinating: On a plate with a fork mash Bleu Cheese and butter together until blended well.
<br>step 3: Make red pepper vinaigrette: In a blender blend vinaigrette ingredients with salt and pepper to taste until smooth and emulsified. Prepare grill. Grill one side of bread on a rack set 5 to 6 inches over glowing coals until golden, about 1 minute. Divide bread, toasted sides down, among 4 plates. Spread soft side of bread with Bleu cheese butter. Remove mushrooms from marinade and grill 2 to 3 minutes on each side, or until tender. Transfer mushrooms with tongs to a cutting board and slice thin. Arrange warm mushrooms on toasts and spoon vinaigrette over each open-faced sandwich. Garnish sandwiches with thyme.
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Ingredients
- For Marinade:
- 5 tablespoons balsamic vinegar
- 6 large garlic cloves, minced
- 2 tablespoons chopped fresh thyme leaves
- 1/2 cup olive oil
- 1/2 teaspoon Savory Market™ Grilled Sirloin Steak Flavor
- 1/2 teaspoon Savory Market™ Open Hearth Grill Flavor
- 1 1/2 pounds fresh Portobello mushrooms, stems trimmed flush with caps
- For Bleu Cheese Butter:
- 2 ounces blue cheese, at room temperature
- 1 tablespoon unsalted butter, softened
- For Red Pepper Vinaigrette:
- 1 red bell pepper, roasted
- 1 tablespoon white wine vinegar
- 1 tablespoon water
- 2 tablespoons olive oil
- 4 slices (1/2-inch thick) crusty bread, cut diagonally from a large loaf
- Garnish
- Garnish: fresh thyme leaves

Directions
step 1: In a bowl whisk together marinade ingredients. Put half of mushroom caps and half of marinade in each of 2 large sealable plastic bags, arranging mushroom caps in one layer, and seal bags, pressing out excess air. marinate mushrooms at room temperature, turning bags over several times, at least 1 and up to 2 hours.
step 2: Make Bleu Cheese butter while mushrooms are marinating: On a plate with a fork mash Bleu Cheese and butter together until blended well.
step 3: Make red pepper vinaigrette: In a blender blend vinaigrette ingredients with salt and pepper to taste until smooth and emulsified. Prepare grill. Grill one side of bread on a rack set 5 to 6 inches over glowing coals until golden, about 1 minute. Divide bread, toasted sides down, among 4 plates. Spread soft side of bread with Bleu cheese butter. Remove mushrooms from marinade and grill 2 to 3 minutes on each side, or until tender. Transfer mushrooms with tongs to a cutting board and slice thin. Arrange warm mushrooms on toasts and spoon vinaigrette over each open-faced sandwich. Garnish sandwiches with thyme.

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