Prep Time:

20 min

|

Cook Time:

12 min

Serves 4

Ingredients

• 4 portobello mushroom caps

• 3 tablespoons balsamic vinegar

• 2 tablespoons olive oil

• 1 tablespoon tamari (fermented soy sauce)

• 1 teaspoon mixed Italian herbs

• 1 clove garlic, minced

• salt and pepper to taste

• 1 red pepper, cut in half and seeded

• 4 buns of your choice (whole wheat or gluten-free)

• goat cheese (optional)

• sliced onion (optional)

• sliced tomato (optional)

• Dijon mustard (optional)

Directions

1. Start by heating your grill to medium-high heat. Remove stems from mushroom caps and wash the surface of the mushrooms with a damp washcloth or paper towel. Combine balsamic vinegar, olive oil, tamari, herbs, garlic, salt, and pepper in a large bowl. Add mushrooms and bell pepper; toss to coat, and let marinate for 15 minutes. Place pepper and mushrooms on a grill for 5 to 6 minutes on each side.

2. Remove vegetables from grill and let cool slightly. Cut the pepper into thin strips. Cut rolls in half horizontally. Arrange one mushroom cap on bottom half of each roll, then top each serving with a few bell pepper slices and top half of roll. Add cheese and condiments as desired.

3. Note: Don’t have access to a grill? You can easily cook the mushrooms and peppers on a high heat skillet for the same amount of time.

   
   © 2017 Omega Institute for Holistic Studies