Portobello sandwich

The River City Beefstro restaurant (4 locations in Iowa) has a portobello sandwich on its menu (they call it portabella). It's basically a grilled large cap on a toasted hearty white bun (my wife and I can't agree if it was a kaiser roll or not, but it definitely wasn't an ordinary burger bun) and is topped with provolone, basil, and tomato (no tomato for me, though). With fries on the side it made for a filling meal and a nice change of pace, even if the Beefstro isn't a true Roadfood place.

Brad

I recently had an terrific portobello mushroom sandwich a few weeks ago while in Iowa at the North End Diner.

http://www.roadfood.com/Reviews/Photo.aspx?RefID=570&PhotoID=9236

I especially liked the excellent bun and the sauce, but for the life of me, I can't remember what kind of sauce that was.

Although I'm allergic to mushrooms I used to grill portobello-burgers for my wife and daughters. I'd scrape out the gills, marinate the caps in olive oil, garlic, pepper and cumin and then grill them over coals on both sides. Just before removing them from the grill I'd top them with some chevre and let some of that melt a bit, then serve them on toasted buns topped with grilled onions.

I enjoy portobello and I have grilled it many times. I enjoy it sans burger. Michael, I am curious only, why did you remove the gills?

Paul E. Smith
Knoxville, TN

Because they're ugly.

quote:

Originally posted by Michael Hoffman

Although I'm allergic to mushrooms I used to grill portobello-burgers for my wife and daughters. I'd scrape out the gills, marinate the caps in olive oil, garlic, pepper and cumin and then grill them over coals on both sides. Just before removing them from the grill I'd top them with some chevre and let some of that melt a bit, then serve them on toasted buns topped with grilled onions.

D*mn, that sounds good!

quote:

Originally posted by Bushie

quote:

Originally posted by Michael Hoffman

Although I'm allergic to mushrooms I used to grill portobello-burgers for my wife and daughters. I'd scrape out the gills, marinate the caps in olive oil, garlic, pepper and cumin and then grill them over coals on both sides. Just before removing them from the grill I'd top them with some chevre and let some of that melt a bit, then serve them on toasted buns topped with grilled onions.

D*mn, that sounds good!

I wouldn't know, personally. But my wife and daughters loved them.

Michael, that does sound delicious.

I really enjoy portabello sandwiches. The Misty Mountain Deli here in Easley, SC makes a dang tasty one. I was going to get my Super Taco fix today for lunch but I might have to change my plans.

The other night Emeril was making mushrooms and gave a reason why you scrape the gills out of the portobellos, just can't remember what the reason was!

I marinate in olive oil with "bruised" herbs -- whatever I pull out of the garden. Grill, then serve on a toasted bun with cheese, lettuce, tomato, slice of grilled onion (if I feel like it), roasted red pepper, and a tahini dressing.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by Bushie

quote:

Originally posted by Michael Hoffman

Although I'm allergic to mushrooms I used to grill portobello-burgers for my wife and daughters. I'd scrape out the gills, marinate the caps in olive oil, garlic, pepper and cumin and then grill them over coals on both sides. Just before removing them from the grill I'd top them with some chevre and let some of that melt a bit, then serve them on toasted buns topped with grilled onions.

D*mn, that sounds good!

I wouldn't know, personally. But my wife and daughters loved them.

I tried this a couple of days ago. I had just ran out of chevre (a locally made rosemary/basil goat chevre ), so I put on some havarti I had in the fridge. I toasted a Oroweat Onion bun and added just a touch of Duke's mayo on the top side.

I do these occasionaly. One of the best burgers I've ever had.



The recipe is posted on here somewhere...ah, here it is:

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=17401

Easy and fantastic.