Open-face Grilled Portobello Sandwiches with Parsley-Basil Goat Cheese Recipe

Name: Open-face Grilled Portobello Sandwiches with Parsley-Basil Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each mushrooms, portabello stem and gills removed, 4 to 5-inch large; 4 tablespoons olive oil for brushing; 1 tablespoon soy sauce, tamari; 2 cloves garlic or as needed, minced; 1 x red pepper flakes to taste, optional; 2 ounces goat (chevre) cheese 1/2 cup, soft and at room temperature; 2 tablespoons parsley leaves freshly chopped; 1 tablespoons basil leaves, freshly chopped; 1 tablespoon lemon zest freshly grated or zested; 1 small garlic cloves finely chopped or minced; 1 x salt and black pepper to taste; 2 slices buns or thickly sliced; 1 clove garlic haved; 1 x olive oil; 1 x salt and black pepper; 1 each beefsteak tomatoes slice into 1/2-inch slices

Servings: persons

2 each mushrooms, portabello stem and gills removed, 4 to 5-inch large
4 tablespoons olive oil for brushing
1 tablespoon soy sauce, tamari
2 cloves garlic or as needed, minced
1 x red pepper flakes to taste, optional
2 ounces goat (chevre) cheese 1/2 cup, soft and at room temperature
2 tablespoons parsley leaves freshly chopped
1 tablespoons basil leaves, freshly chopped
1 tablespoon lemon zest freshly grated or zested
1 small garlic cloves finely chopped or minced
1 x salt and black pepper to taste
2 slices buns or thickly sliced
1 clove garlic haved
1 x olive oil
1 x salt and black pepper
1 each beefsteak tomatoes slice into 1/2-inch slices

1
Parsley-basil goat cheese:
2
Add goat cheese, parsley, basil, lemon zest, and garlic into small bowl, mix until well combined.
3
Season with salt and black pepper.
4
Set aside.
5
Assemble sandwich:
6
In small bow, mix together olive oil, soy sauce, garlic and red pepper flakes if desired until well combined.
7
Brush oil mixture on both sides of the prepared portobello mushrooms.
8
Let sit for 5 to 10 minutes.
9
Preheat grill.
10
Place mushrooms on grill, cook for about 4 minutes until cap turns into brown and well marked,; turn to the other side, and keep grilling for another 3 to 4 minutes.
11
Rub one side of each slice with garlic halves, brush with olive oil, and sprinkle with salt and black pepper.
12
Grill bread, oil-side down, about 2 minutes.
13
Spread same amount of herbed goat cheese on each slice, oiled side up.
14
Place one tomato slice on each of sandwich and sprinkle with salt and black pepper.
15
Place one grilled portobello on each sandwich.
16
Drizzle with some olive oil if needed.
17
Serve.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 each mushrooms, portabello stem and gills removed, 4 to 5-inch large, 4 tablespoons olive oil for brushing, 1 tablespoon soy sauce, tamari, 2 cloves garlic or as needed, minced, and more.

Yes, Open-face Grilled Portobello Sandwiches with Parsley-Basil Goat Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Open-face Grilled Portobello Sandwiches with Parsley-Basil Goat Cheese

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