Barbecued Mushroom Sandwiches
This super-easy recipe uses Portobello mushrooms, onions, and barbecue sauce to make a simple hearty sandwich that is sure to satisfy. Make your next barbecue a meatless one, for your health and that of the planet!
8 large Portobello mushrooms, sliced in 1/2-inch slices
4 1/2-inch thick onion slices
1/2 cup tomato-based barbecue sauce
4 whole-wheat rolls, sliced in half
1. Brush mushrooms and onions with barbecue sauce, and grill over a medium fire about 10 minutes, turning occasionally, until tender.
2. Grill rolls until lightly toasted, about 2 minutes per side.
3. Lightly brush cut side of rolls with barbecue sauce. Arrange mushroom slices evenly over 4 roll-bottoms. Arrange onion slices over mushrooms, then lettuce leaves. Top with other half of roll, slice in half if desired, and serve immediately.
Inspired by The Vegetarian Grill, by Andrea Chesman (Harvard Common Press, 1998).