Grilled Portobello BLT
1. Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. In large bowl, whisk syrup, soy sauce, oil, paprika, and 1 teaspoon each salt and pepper. Place mushrooms in large, zip-top plastic bag; add syrup mixture and seal bag, pressing out excess air. Massage mushrooms in bag to coat; let stand 20 minutes
2. In small bowl, stir garlic, mayonnaise and cucumber; cover and refrigerate. Makes about 2/3 cup.
3. Remove mushrooms from marinade; discard marinade. Thread mushrooms onto skewers and place on hot grill rack; cover and cook 10 minutes or until tender, turning once. During last 2 minutes of cooking, place bread on hot grill rack; cover and cook 2 minutes or until toasted
4. Spread 1 side of bread slices with garlic mixture. Place 4 slices bread, garlic mixture side up, on work surface; top with mushrooms, lettuce, tomatoes and remaining 4 bread slices, garlic mixture side down. Makes 4 sandwiches
- 16 g Total fat
- 3 g Saturated fat
- 7 mg Cholesterol
- 1050 mg Sodium
- 52 g Carbohydrates
- 4 g Fiber
- 26 g Sugar
- 20 g Added sugar
- 8 g Protein
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Nutritional Information
- 16 g Total fat
- 3 g Saturated fat
- 7 mg Cholesterol
- 1050 mg Sodium
- 52 g Carbohydrates
- 4 g Fiber
- 26 g Sugar
- 20 g Added sugar
- 8 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. In large bowl, whisk syrup, soy sauce, oil, paprika, and 1 teaspoon each salt and pepper. Place mushrooms in large, zip-top plastic bag; add syrup mixture and seal bag, pressing out excess air. Massage mushrooms in bag to coat; let stand 20 minutes
2. In small bowl, stir garlic, mayonnaise and cucumber; cover and refrigerate. Makes about 2/3 cup.
3. Remove mushrooms from marinade; discard marinade. Thread mushrooms onto skewers and place on hot grill rack; cover and cook 10 minutes or until tender, turning once. During last 2 minutes of cooking, place bread on hot grill rack; cover and cook 2 minutes or until toasted
4. Spread 1 side of bread slices with garlic mixture. Place 4 slices bread, garlic mixture side up, on work surface; top with mushrooms, lettuce, tomatoes and remaining 4 bread slices, garlic mixture side down. Makes 4 sandwiches