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Mar 25th, 2025
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Joined: Aug 2012
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Joined: Aug 2012
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Well, brethren, with Great and Holy Week coming up next week for those on the Julian Calendar, as well as now with grilling and barbequing season just around the corner, I thought "How do we get something as American as backyard grilling, yet keep to the fasting tradition of Great and Holy Week at the same time?" I hope this recipe will solve both of those problems, and be fast-friendly, and will get you in the backyard on that warm, sunny day at the same time: Makes: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes
Ingredients
1 clove garlic, minced
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, divided
4 portobello mushroom caps, stems and gills removed
4 large slices country-style sourdough bread, cut in half
1/2 cup sliced jarred roasted red peppers
1/2 cup chopped tomato
1/4 cup crumbled reduced-fat feta cheese
2 tablespoons chopped pitted Kalamata olives
1 tablespoon red-wine vinegar
1/2 teaspoon dried oregano
2 cups loosely packed mixed baby salad greens
Preparation
1) Preheat grill to medium-high.
2) Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
3) Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
4) Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
5) Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.
Nutrition
Per serving: 301 calories; 11 g fat ( 2 g sat , 7 g mono ); 2 mg cholesterol; 40 g carbohydrates; 10 g protein; 4 g fiber; 795 mg sodium; 691 mg potassium.
Nutrition Bonus: Selenium (44% daily value), Folate (33% dv), Vitamin A (25% dv), Potassium (20% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 2 starch, 2 vegetable, 2 fat Source recipe: http://www.eatingwell.com/recipes/mediterranean_portobello_burger.html
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Joined: Aug 2012
Posts: 844
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Joined: Aug 2012
Posts: 844 |
Now mind you that it might have feta cheese as an ingredient, but I think that's usually an optional topping, so I'm sure there's alternative toppings to fast from the dairy in this. Not sure what, though.
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Joined: Jan 2003
Posts: 10,994 Likes: 10
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Moderator Member
Joined: Jan 2003
Posts: 10,994 Likes: 10 |
The feta seems like it is important to the successful flavoring of this dish, so we should wait the week and a half until after Pascha to make this.
Ont he other hand, I have had grilled mushrooms with just extra virgin olive oil and a little salt and pepper for flavoring, and they are delicious.
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Joined: Jun 2002
Posts: 5,724 Likes: 2
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Joined: Jun 2002
Posts: 5,724 Likes: 2 |
I hope this recipe will solve both of those problems, and be fast-friendly, and will get you in the backyard on that warm, sunny day at the same time: Thanks. Good recipe. I am still waiting for the warm, sunny day, since it has been unseasonably cold here for three weeks. 
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Joined: Feb 2013
Posts: 90
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Joined: Feb 2013
Posts: 90 |
I think I just fell in love...
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Joined: Jan 2003
Posts: 10,994 Likes: 10
Moderator Member
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Moderator Member
Joined: Jan 2003
Posts: 10,994 Likes: 10 |
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Joined: Aug 2012
Posts: 844
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Joined: Aug 2012
Posts: 844 |
Now that I think about it, I'm thinking it's also possible to make Portobello Gyros as well, if one can make Mediterranean Portobello Burgers, heh, why not make a more authentic Mediterranean sandwich? After all, I'm sure those big mushrooms could be sliced into the same size and thickness of gyro meat, and can be seasoned and grilled the same way, then make the tsaziki sauce and all the vegetables, etc... I'm sure that one could use all these same ingredients in that form as well.
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