1 clove garlic, minced
½ teaspoon kosher salt
2 tablespoons extra-virgin olive oil
4 portobello mushroom caps, stems and gills removed
4 portobello mushroom caps, stems and gills removed
4 slices sourdough bread, large, country-style, cut in half
½ cup roasted red peppers, sliced jarred
½ cup tomato, chopped
¼ cup crumbled reduced-fat feta cheese
2 tablespoons pitted kalamata olives, chopped
1 tablespoon red-wine vinegar
½ teaspoon dried oregano
2 cups mixed baby salad greens, loosely packed
Preheat grill to medium-high.
Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.
Preheat grill to medium-high.
Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.
Comments
Post a Comment