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Portobello "Steak" Sandwiches




Source of Recipe


epicurious






Recipe Introduction


Portobello mushrooms are a perfect substitute for meaty dishes, this one more so because it so perfectly mimics a grilled steak sandwich.





List of Ingredients



• 5 tablespoons balsamic vinegar
  
• 6 large cloves of garlic, minced
  
• 2 tablespoons chopped fresh thyme
  
• 1/2 cup extra virgin olive oil
  
• 1/2 teaspoon liquid smoke flavoring
  
• 1-1/2 pounds portobello mushrooms, stems and black gills discarded
  
• 3 ounces Stilton or Gorgonzola, room temperature
  
• 2 tablespoons unsalted butter, room temperature
  
• 1 medium red onion, thinly sliced
  
• 8 thick slices hearty Italian hearth bread, lightly toasted
  
• Boston lettuce
  






Instructions



1. In a bowl, whisk together balsamic vinegar, garlic, thyme, olive oil and liquid smoke. Pour half into a large zip-lock bag and the rest into another zip-lock bag. Divide mushroom caps and arrange half in one bag and half in the second bag. Arrange mushrooms in one layer in each bag so that all will be covered in the marinade. Set bags aside at room temperature for 1 to 2 hours, turning the bags over several times.
   
2. In a small bowl, combine the cheese and butter. Mix well and set aside at room temperature until needed. Heat a two-burner ridged grill until very hot, add mushrooms and onions, and cook 2 to 3 minutes on each side. Transfer the mushrooms to a cutting board and slice them thinly.
   
   
3. Lightly toast the bread under the broiler on both sides. Spread 4 of the toast slices with the cheese-butter mixture, top with slices of mushrooms and onions, and add lettuce.
   
4. Spread remaining toasted bread with the cheese-butter mixture and place, buttered side down, on the lettuce. Press down lightly to compact the sandwiches and the cut them in half diagonally.
   
   






Final Comments


Makes 4 big sandwiches