Portobello Club Sandwich

 Disclosure: This is a sponsored post.

 

 

 

Here we are with one last hurrah for the summer. Labor Day is shaping up to look absolutely beautiful in the Midwest, so I imagine there will be an abundance of lit grills this Monday. Or, with what's going on with beef here in the US, maybe not as many as normal? Like many right now, my family is also trying to find ways to cut grocery spending where possible, and beef has since become almost a luxury item at the grocers, so it's not purchased nearly as much as we used to. Thankfully my family got used to many meatless meals when I started transitioning to a vegetarian diet many years ago, and we found that they actually didn't mind me substituting regular hamburgers for black bean burgers or quinoa burgers, but their favorite is always a Portobello Swiss burger. I thought about making those for the holiday, but as I was scrolling for a different meal idea on Golden Blossom Honey last week, a recipe for Portobello Club Sandwich popped up and it felt like a sign to try something new. 

 

I always appreciate how easy mushroom burgers are to make, and this one is just as simple as all of the others we've tried before. It does take a bit longer than our mushroom and Swiss version, but that's only because of the marinating time involved. They broil up nice and tender and packed full of flavor. I've never added roasted red pepper to my mushroom burgers, but I absolutely loved the addition and will make that a staple going forward. The only thing that I would change is I'd put the cheese slice on the mushroom caps for a few seconds before they finish broiling because I love a melty cheese mushroom burger. Overall, the family loved this recipe, so we'll be adding it into the rotation. If you're looking for meatless alternatives to your Labor Day menu without sacrificing flavor, this is the recipe you're going to want to remember. 

 

Ingredients

Marinade:

3 tablespoons red wine vinegar

2 tablespoons lemon juice

2 tablespoons GOLDEN BLOSSOM HONEY

1 tablespoon olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary, crushed

2 cloves garlic, crushed

1/2 teaspoon pepper

Sandwich:

4 (4-inch) Portobello mushroom caps

4 Kaiser rolls

4 slices Swiss cheese

4 thick slices tomato

8 strips roasted red peppers

4 romaine lettuce leaves

CLICK HERE FOR FULL RECIPE 

 

 

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Have you started looking for red meat alternatives or is it still business as usual at the grocers for you?