There’s nothing like using great summer produce on the grill. Sandwich those veggies between 2 slices of good bread and they’re even better. Portabellos are actually the mature form of common cremini mushrooms. They are a great stand in for a traditional burger because of their meaty texture and bold flavor.
Grilled Cibatta with Portabello Mushrooms, Pesto and Goat Cheese
Ingredients:
3 red bell peppers
1 red onion, sliced into ¼” rounds
6 portabello mushrooms, stemmed and cleaned
2 large tomatoes, sliced ¼” thick slices
¾ C light basil pesto * see recipe on Petite Feast’s facebook page and website
1 large loaf ciabatta loaf, sliced in half lengthwise
1 C fresh basil leaves
2 C baby kale, spinach or arugula
Salt and freshly ground black pepper
Olive oil or pure olive oil pan spray
3 red bell peppers
1 red onion, sliced into ¼” rounds
6 portabello mushrooms, stemmed and cleaned
2 large tomatoes, sliced ¼” thick slices
¾ C light basil pesto * see recipe on Petite Feast’s facebook page and website
1 large loaf ciabatta loaf, sliced in half lengthwise
1 C fresh basil leaves
2 C baby kale, spinach or arugula
Salt and freshly ground black pepper
Olive oil or pure olive oil pan spray
Directions:
Preheat grill to medium-high heat.
Remove the stem of each mushroom with a small paring knife. Scrape off the gills with a spoon and lightly brush or spray mushrooms with olive oil. Season with salt and pepper.
Grill vegetables over direct heat until tender and lightly charred with grill marks, 3-5 minutes.
Remove all vegetables from grill except mushrooms. Arrange mushrooms cap-side down on grill. Crumble goat cheese inside cup and close grill lid to allow cheese to melt slightly. If using an indoor grill pan, cover mushrooms with the lid of a skillet or sauté pan.
Grill bread 1-2 minutes on each side.
Spread prepared pesto on bottom half of bread.Layer onions, mushrooms and red pepper over pesto.
Top with fresh tomato slices, basil leaves and greens.
Top with top side of ciabatta loaf.
Cut into wedges and serve.
Serves 6-8
Preheat grill to medium-high heat.
Remove the stem of each mushroom with a small paring knife. Scrape off the gills with a spoon and lightly brush or spray mushrooms with olive oil. Season with salt and pepper.
Grill vegetables over direct heat until tender and lightly charred with grill marks, 3-5 minutes.
Remove all vegetables from grill except mushrooms. Arrange mushrooms cap-side down on grill. Crumble goat cheese inside cup and close grill lid to allow cheese to melt slightly. If using an indoor grill pan, cover mushrooms with the lid of a skillet or sauté pan.
Grill bread 1-2 minutes on each side.
Spread prepared pesto on bottom half of bread.Layer onions, mushrooms and red pepper over pesto.
Top with fresh tomato slices, basil leaves and greens.
Top with top side of ciabatta loaf.
Cut into wedges and serve.
Serves 6-8
