Open-Faced Portobello Sandwiches

Serves 4

3 - 4 portobello mushrooms, sliced diagonally
2 Father Sam's Wheat Pita rounds, opened all-around to make 4 disks
1/4 c. balsamic basting oil*
1/4 pkg (c. 3 cups) baby spinach
1 roasted red pepper
c. 1 cup shredded Fontina cheese

1. Heat grill and oil grid. Place mushroom slices on grill and cook low 6 - 8 minutes without turning, until tender. (They will seem dry but that's o.k.)
2. On the pita rounds, spread the basting oil, then top with spinach, roasted red peppers, some of the cheese. Then top with mushrooms and rest of the cheese.
3. Place pitas on grill, low heat, cover and heat for 5 minutes, melting cheese and partially crisping pita bottoms.

* Balsamic Basting Oil

1/2 cup olive oil
2 tsp minced fresh garlic (1 large clove)
2 tsp chopped fresh parsley
1/2 tsp minced fresh thyme
2 Tbsp balsamic vinegar

1. Mix all ingredients.

Note: from Wegman's. Unbelievably tasty! I roasted the red pepper rather than use canned, but you can use canned roasted red peppers. It is best to use Father Sam's pitas rather than a thinner kind because the pita contributes to the flavor (and the whole wheat pita is surprisingly good).

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