‘Meaty’ Mushroom Sandwiches
Slip this meaty but meat-free dish to your carnivorous loved ones. You’ll be doing them and animals a favour.
2 1/2–3 tsp balsamic or red wine vinegar
1 large garlic clove, minced
Salt and pepper, to taste
4 Tbsp olive oil, plus more for brushing the vegetables
2 large portobello mushrooms
1 red onion, cut into chunks
1 tomato, cut into quarters
4 slices crusty Italian bread
12 basil leaves
- Put the vinegar, garlic, salt, pepper and 4 tablespoonfuls of olive oil in a small jar and shake well. Set aside.
- Clean the mushrooms and remove their stems. Brush the vegetables with olive oil. Grill the mushrooms for 3 to 4 minutes on each side.
- Place the onion and tomato chunks on skewers and grill, flipping often, until lightly charred. Cut each mushroom in half, and cut the onion and tomato chunks into thin slices.
- Spread a little of the vinegar mixture on each slice of bread, and then top with the mushrooms, tomatoes, onions and basil leaves.
Tip: To make the mushrooms even “meatier,” buy them 4 to 5 days before you plan to grill them. Clean the mushrooms and allow them to dry out in a paper bag in your refrigerator.
Makes 4 servings