Grilled Onion & Red Pepper Portobello Mushroom Sandwich

It’s grill time, and we’re sharing how to make a Grilled Onion & Red Pepper Portobello Mushroom Sandwich. I’m here to share with you everything you need to know about summertime grilling and grilling a portobello mushroom.  {sponsored}

Grilled Onion & Red Pepper Portobello Mushroom Sandwich

Today we are focusing on firing up mushrooms on the grill. We’ve partnered with Weber, and together we’re living our best summertime barbecue life! Check out our smoky Grilled Onion & Red Pepper Portobello Mushroom Sandwich. This is the perfect meatless Monday (or any day of the week) lunch or dinner recipe. And it’s grilled to perfection using our Weber Master Touch 22″ Kettle Charcoal Grill in just 5-7 minutes. Because with the right grill any food is deliciously possible! Learn more about Weber Grills and get more grilling recipes by visiting their website. 

How to make a Grilled Onion & Red Pepper Portobello Mushroom Sandwich

Makes for 4 servings

Ingredients:

• 4 large portobello mushrooms, cleaned with the stems removed
• 1/4 cup balsamic vinegar
• 1/3 extra virgin olive oil
• 2 cloves of garlic, minced fine
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon smoked chipotle seasoning
• 1 stalk green onion sliced thin

Directions:

1. Get the charcoal going by following Rapidfire Chimney Charcoal Starter instructions. When the coals are hot arrange the coals around the perimeter or to one side of the grill.  We are cooking the mushrooms using indirect and conductive heat. Add 5-6 chunks of hickory wood and close the grill lid to allow the grill to get hot and for the wood smoke to generate. Wear the latex gloves and set the cooking grill surface into place. Make sure the grill is brushed clean and brushed with a light coat of vegetable oil after the charcoals are white hot and glowing and the wood is smoky.
2. Combine the wet and dry ingredients into a large sealable bag and shake to combine. 
3. Open the bag and place the mushrooms inside.
4. Seal the and turn the bag in your hands to ensure the mushrooms are evenly covered. 
5. Allow the mushrooms to marinade up to 25-30 minutes.
6. Using a pair of tongs place the mushrooms on the center of the grill with the bottom side up, brush with marinade and close the lid.
7. Cook for 6-8 minutes.
8. Serve on a toasted hamburger bun with caramelized onions, red bell peppers, and Caesar salad dressing.

Get more grilling recipes below:

How To Grill A Steak On A Charcoal Grill

Holiday Recipe | Grilled Honey Salmon

Grilled Bratwurst Boil + Herb Pasta

Grilled Lamb+ Herb Pesto {Red Wine Pairing}

Cheers to a summer of grilling! Bon appetit!

Grilled Onion & Red Pepper Portobello Mushroom Sandwich

5 from 2 votes

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Servings: 0

Author: D. Durand Worthey

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Ingredients

 

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• 4 large portobello mushrooms cleaned with the stems removed
• 1/4 cup balsamic vinegar
• 1/3 extra virgin olive oil
• 2 cloves of garlic minced fine
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon smoked chipotle seasoning
• 1 stalk green onion sliced thin

Instructions

• Get the charcoal going by following Rapidfire Chimney Charcoal Starter instructions. When the coals are hot arrange the coals around the perimeter or to one side of the grill.  We are cooking the mushrooms using indirect and conductive heat. Add 5-6 chunks of hickory wood and close the grill lid to allow the grill to get hot and for the wood smoke to generate. Wear the latex gloves and set the cooking grill surface into place. Make sure the grill is brushed clean and brushed with a light coat of vegetable oil after the charcoals are white hot and glowing and the wood is smoky.
• Combine the wet and dry ingredients into a large sealable bag and shake to combine. 
• Open the bag and place the mushrooms inside.
• Seal the and turn the bag in your hands to ensure the mushrooms are evenly covered. 
• Allow the mushrooms to marinade up to 25-30 minutes.
• Using a pair of tongs place the mushrooms on the center of the grill with the bottom side up, brush with marinade and close the lid.
• Cook for 6-8 minutes.
• Serve on a toasted hamburger bun with caramelized onions, red bell peppers, and Caesar salad dressing.

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