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Grilled Portobello BLTGrilled Portobello BLT
Grilled Portobello BLT
Grilled Portobello BLT
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Recipe - ShopRite Liquors of Franklin Boro
GrilledPortobelloBLT.jpg
Grilled Portobello BLT
Prep Time15 Minutes
Servings4
Cook Time10 Minutes
Calories375
Ingredients
1/2 cup maple syrup
3 tablespoons less sodium soy sauce
3 tablespoons olive oil
1 tablespoon smoked paprika
3 large portobello mushrooms, thinly sliced
2 garlic cloves, minced
1/2 cup vegan mayonnaise
3 tablespoons finely chopped cucumber
8 slices white sandwich bread
8 Bibb lettuce leaves
2 medium tomatoes, thinly sliced
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

 

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
15 minutes
Prep Time
10 minutes
Cook Time
4
Servings
375
Calories

Shop Ingredients

Makes 4 servings
1/2 cup maple syrup
Not Available
3 tablespoons less sodium soy sauce
Not Available
3 tablespoons olive oil
Not Available
1 tablespoon smoked paprika
Not Available
3 large portobello mushrooms, thinly sliced
Not Available
2 garlic cloves, minced
Not Available
1/2 cup vegan mayonnaise
Not Available
3 tablespoons finely chopped cucumber
Not Available
8 slices white sandwich bread
Not Available
8 Bibb lettuce leaves
Not Available
2 medium tomatoes, thinly sliced
Not Available

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