Grilled portobello mushroom torta recipe

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.
The Grilled Portobello Mushroom Torta is a delicious and satisfying vegetarian sandwich that is perfect for lunch or dinner. This recipe features juicy and meaty portobello mushrooms marinated in a flavorful blend of herbs and spices, then grilled to perfection. The mushrooms are layered with creamy avocado, tangy goat cheese, crisp lettuce, and juicy tomatoes, all nestled between two slices of crusty bread. With its combination of smoky flavors and fresh ingredients, this torta is sure to become a favorite among both vegetarians and meat-lovers alike.

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

Grilled portobello mushroom torta recipe details

Grilled portobello mushroom torta recipe, recipe Rating: 4.7
Number of votes:119

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

Instructions:

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.