Grilled Portobello Peach Sandwiches
Portobello Sandwiches – grilled to perfection and served with peaches and pesto – are a summertime favorite. They're always a crowd-pleaser at warm weather cookouts. Cook them for lunch at weekend barbecues or serve them in the evening to mix up your weekday meal dinner rotation. If it's gloomy outside, you can grill your mushrooms in your kitchen with a grill pan or an indoor electric grill.
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 tablespoon tamari
- 2 sprigs fresh rosemary about 2 teaspoons
- 2 cloves garlic minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 large portobello mushrooms stems removed
- 2 ripe peaches sliced in half and pitted
- 1 sweet onion sliced into rings
- 4 whole grain or gluten-free rolls
- 1/2 cup Arugula Pesto
Mix all of the marinade ingredients together in a small bowl. Place the mushrooms in a flat baking dish and pour the marinade over them. Let the mushrooms sit for an hour or two.
Heat your grill to medium-high. Place the mushrooms and onions on the grill and let cook for about 8 minutes. Flip the mushroom and onions and add the peaches to the grill. Cook for 4 minutes and flip the peaches. Cook everything for another 3 to 4 minutes. They will be done when they have softened and have nice grill markes.
Assemble the sandwiches by spreading the pesto on each roll, then layering on a mushroom, onion slice, half a peach.