Grilled Vegetarian Portabella Sandwich

1 4" round fresh Portabella Mushroom
2 tbsp. Olive Oil
2 tbsp. Balsamic Vinegar
1 medium Shallot, minced
1/4 medium Red Bell Pepper
1/4 medium Yellow Bell Pepper
1/4 medium Carrot, cut lengthwise, 1/4" thick
1/4 medium Zucchini, cut lengthwise, 1/4" thick
2 tbsp. Herbed Goat Cheese
1 medium Red Onion, sliced
2 large slices Multi-grain Bread
1/2 bunch Watercress, washed, drained, dried and tossed
lightly with balsamic vinegar

Make a marinade for the grilled vegetables by combining oil, vinegar, shallot, garlic, fresh herbs, salt and pepper. Lightly toss the mushroom, peppers, carrot and zucchini in the marinade. Grill vegetables for 5 minutes maximum. Midway through, turn vegetables over. (roast in a 425° oven for 8 to 10 minutes.) Towards the end of the cooking time, toast bread. To assemble, slice mushroom and bell peppers into 1/4" slices. Spread goat cheese on toasted bread. Add the grilled vegetables; top with onion or scallion and drizzle on reserved marinade. Serve with watercress on the side.

YIELD: 1 Portions

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Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.