Teresa's Recipes
Grilled Portobello and Goat Cheese Sandwich
Indulge in the rich flavors of this Grilled Portobello and Goat Cheese Sandwich, where earthy portobello mushrooms meet creamy, tangy goat cheese in a warm, toasted ciabatta embrace. This delightful sandwich is not only satisfying but also packed with nutrients, making it a perfect choice for a wholesome lunch or a cozy dinner. With the added depth from sun-dried tomatoes and fresh baby spinach, every bite is a celebration of flavors and textures. This dish pays homage to the rustic Italian tradition of grilling vegetables and layering them with cheese, creating a timeless combination that's both gourmet and comforting.
Ingredients
- 4 large, cleaned and stems removed Portobello mushrooms
- 4 ounces, softened Goat cheese
- 4 slices Ciabatta bread
- 2 cups, fresh Baby spinach
- 1/2 cup, chopped Sun-dried tomatoes
- 3 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 400
- Fat: 22g
- Carbs: 36g
- Protein: 14g
- Sodium: 500mg
- Sugar: 3g
Instructions
- Preheat the grill or grill pan to medium-high heat.
- Clean the portobello mushrooms with a damp cloth and remove the stems.
- In a small bowl, whisk together the olive oil and balsamic vinegar to create a marinade.
- Brush the mushroom caps generously with the olive oil and balsamic mixture, then season with salt and pepper to taste.
- Place the mushrooms on the grill and cook for about 5-7 minutes per side, or until they are tender and slightly charred.
- While the mushrooms are grilling, spread goat cheese evenly on two slices of ciabatta bread.
- Layer the grilled mushrooms, baby spinach, and chopped sun-dried tomatoes over the goat cheese on each slice.
- Top with the remaining slices of ciabatta bread to form sandwiches.
- Place the assembled sandwiches on the grill or grill pan, cooking for 2-3 minutes per side, or until the bread is toasted and the cheese is melted.
- Remove from the grill, slice in half, and serve hot with an optional drizzle of extra balsamic vinegar for added flavor.
Tips
- For an extra kick, add sliced jalapeños or a sprinkle of red pepper flakes to the filling.
- If you're looking for a gluten-free option, substitute ciabatta with gluten-free bread.
- Feel free to experiment with other greens such as arugula or kale for different flavor profiles.