My second round of Saucy Mama recipes feature two different takes on a portobello mushroom melt; one featuring the Pacific Rim Ginger Dressing and the other the Sweet Heat Marinade. Both sandwiches are full of flavor from the dressings, melty cheese and juicy portobello mushrooms. Now all you have to do is decide which one to make!
Pacific Pineapple Portobello Mushroom Melt
Ingredients:
2 Rolls of choice ( I used multi grain)
2 Slices swiss cheese
2-4 can pineapple rings
2 Portobello mushrooms
1/4-1/3 cup Pacific Rim Ginger Dressing
The night before, clean portobellos (scrape out the gills) and place in a container with the dressing to marinate overnight in the refrigerator. When ready to make the sandwiches, place mushrooms and pineapple rings on the grill for about three to four minutes on each side, or until done. In the last minute, place a slice of cheese on each mushroom to melt, and if you like your roll crispy, place on grill at this time also. To assemble sandwich, place a portbello on the roll, followed by one or two slices of pineapple and extra dressing to taste. Cut, eat, enjoy!
Sweet Heat Portobello Mushroom Melt
Ingredients:
2 Rolls of choice ( I used multi grain)
2 ounces goat cheese
1-2 roasted red peppers (make homemade! You won't be sorry)
1/4-1/3 cup Sweet Heat Marinade
The night before, clean portobellos (scrape out the gills) and place in a container with marinade overnight in the refrigerator. When ready to make the sandwiches, place mushrooms on the grill for about three to four minutes on each side, or until done. In the last minute, if you like your roll crispy, place on grill at this time also. To assemble sandwich, place a portbello on the roll, followed by a generous helping of roasted red peppers, crumbled goat cheese, and the top bun. Slice. Mmmmm.
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