Grilled portobello mushroom torta

Grilled Portobello Mushroom Torta recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Grilled Portobello Mushroom Torta is a delectable vegetarian sandwich that combines the earthy flavors of juicy portobello mushrooms with a variety of vibrant ingredients. This recipe offers a delightful twist to the classic torta, featuring marinated and grilled portobello mushrooms as the star ingredient. The mushrooms are layered with fresh vegetables, tangy cheese, and a zesty sauce, all served on a toasted bun. With its smoky, savory, and satisfying taste, this grilled portobello mushroom torta is perfect for a hearty and wholesome meal.

Keywords: Grilled, Portobello mushroom, Torta, Vegetarian, Sandwich

Grilled portobello mushroom torta details

Grilled portobello mushroom torta, recipe Rating: 4.6
Number of votes:112

Ingredients

Eight 3-inch portobello mushrooms, stems removed

2 large, ripe tomatoes, cut in half and roasted

Four 1/2-inch slices fresh mozzarella cheese (3-inch diameter)

2 red bell peppers, roasted (fresh or tinned), halved

Four 5-inch sprigs of fresh rosemary

4 to 6 cups fresh field greens (mesclun) and herbs, washed and dried

Ingredients – Marinade

1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar

2 tablespoons minced garlic

zest of 1 lemon, finely chopped

juice of 1 lemon

6 leaves fresh basil, chopped

freshly ground salt & pepper to taste

Ingredients – Pesto

1 bunch fresh basil

4 cloves garlic

1/4 cup extra virgin olive oil

1/4 cup walnuts

1/4 cup freshly grated Parmesan

juice of 1 lemon

Marinade: Combine all marinade ingredients with a whisk until an emulsion is formed. Allow the flavors to blend for 1 hour or longer before using.

Pesto: In a food processor fitted with a steel blade, combine the pesto ingredients and process until smooth.

Brush the mushrooms on both sides with the marinade. Allow to marinate for a least 2 hours. Preheat the grill or stove-top griglia. Grill the marinated mushrooms for approximately 3 to 4 minutes on each side.

Preheat the broiler and line a heavy baking sheet with foil. Place 4 grilled mushrooms top side down on the foil and layer each with 1/2 of a roasted bell pepper, and a slice of the cheese. Place under the broiler and broil until the cheese melts. Place the remaining mushrooms atop the melted cheese and skewer each with a sprig of rosemary through all 5 layers.

To serve:Top each torta with a dollop of the pesto and arrange each warm torta on a plate with fresh field greens and herbs. Serve immediately.