Grilled Portobella Mushroom Sandwiches
Ingredients
4
whole Minnesota Grown portobella mushroom caps, gills and stems removed
⅔ cup
Kowalski's Signature Balsamic Vinaigrette Salad Dressing (from the Grocery Department)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
2 handfuls (approx.)
baby arugula and/or Minnesota Grown microgreens
- Kowalski's Extra Virgin Olive Oil, to taste
- Kowalski's Balsamic Vinegar, to taste
4
Kowalski's Butter Burger Buns (from the Bakery Department), split and toasted
½ lb. (approx.)
Kowalski's Signature Fresh Mozzarella Cheese (from the Specialty Cheese Case), thinly sliced
- Kowalski's Signature Fresh Creamy Italian Dressing (from the Produce Department), to taste
Directions
- In a large mixing bowl, combine mushrooms and vinaigrette; gently toss to coat. Let mushrooms stand at room temperature for 15 min.
- Preheat grill to high heat; clean grill grates.
- Grill mushrooms over direct heat until crisp-tender (8-10 min.), turning occasionally; season with salt and pepper to taste.
- While mushrooms cook, place arugula in a medium mixing bowl. Drizzle with oil and vinegar; season with salt and pepper. Set salad aside.
- Preheat a broiler.
- Place bottom halves of buns on a baking sheet; top evenly with cheese. Broil 6-10" from the preheated broiler until cheese is just melty.
- Top each bottom bun with a mushroom cap; top evenly with salad.
- Spread a bit of Italian dressing on top halves of buns; cover salad with top buns and serve immediately.
Switch-Up:
- Select a whole-wheat or whole-grain bun for your sandwich to get a boost of fiber and B vitamins.
