• Cookbook
  • Sephardic
  • Holidays
  • Menus for All Occasions
  • News
  • Travel
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Boreka Diary

By Linda Capeloto Sendowski

  • Home
  • About
    • About Linda, Part 2
    • Contact Linda
  • The Boreka Diary Recipies
  • Recipe Index
    • List of All Recipes
  • Videos
  • Kosher Food Dish
  • Menus
  • Show Search
Hide Search

Grilled Portobello Mushroom Sandwich

By Linda Capeloto Sendowski Leave a Comment

Sometimes I reach a point where I want to eat something light.  No meat , no fish, no chicken, just something very tasty.  I just want to throw it together from stuff in the refrigerator, complete using up fresh vegetables in a timely manner, and have it ready in 20 minutes!  Sounds like a tall order, but it wasn’t really with this sandwich.

This sandwich was not heavy and I had enough energy after eating to go out to a movie, I hate to miss the blockbusters on the big screen.  They are not the same once they come to your home theater or humble television

Yield 4 small sandwiches enough for 2 people

olive oil

4 Portobello mushrooms, wiped clean, stems removed, with dark gills scraped out

Sea salt

Fresh ground black pepper

8 small slices olive bread (any sourdough or rustic bread will do)

4 slices Jalapeño Jack cheese

1 red bell pepper ,charred, peeled, and cut in four sections, seeds removed

1/ 2 avocado, peeled and sliced thinly

4 extra large eggs

Heat a stove top non stick pancake griddle (not a grill with grooves in it), the kind that covers two burners, on medium heat.  Spread a tablespoon or so of olive oil on the griddle. Place mushrooms gill side down on griddle and season with sea salt and pepper.  Place 4 small slices of bread on griddle and place a slice of cheese on each.

When mushrooms are cooked on one side, turn them over with tongs to grill second side and season again with salt and pepper. When mushroom are done place on top bread and cheese and begin to grill top slices of bread (four more slices).

Place one quarter of charred red bell pepper on top of grilled mushroom. Place thinly sliced avocado, divided among four sandwiches on top of pepper. Lastly crack eggs onto hot griddle, season with salt and pepper and cook them over easy.

Place fried egg with soft yolk on top of avocado and top with final slice of grilled bread.  Serve immediately. You can attempt to pick sandwich up or use a knife and fork to eat it.  So good.Dining sweet potatoe latkes avicas con Rizada ebay 043

Dining sweet potatoe latkes avicas con Rizada ebay 041

Dining sweet potatoe latkes avicas con Rizada ebay 040

 

 

Filed Under: Cookbook, Eggs, Fresh Produce, Vegetable Tagged With: easy, grilled, kosher, mushroom, Portobello, recipe, sandwich

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I’m Linda. In my kosher kitchen I cook both Sephardic and Ashkenazi dishes.

Read More >>

Connect

  • Email
  • Facebook
  • Twitter

As Seen In

Yummly Publisher

Visit

Paramount Advisors Group/></a>
<br />
<a href=Paramount Advisors Group

Featured Recipes

borekas

Footer

Categories

  • Cookbook
  • Sephardic
  • Holidays
  • Menus for All Occasions
  • News
  • Travel

Recent Comments

  • Marsha S. Scully on Prassa Quajado, Leek and Potato Bake
  • Jeff Strozer on Passover Tishpishti
  • I. S. O. on Spinach Fritada, Sephardic Style
  • 13 Jewish Wedding Traditions and Rituals - Yeah Weddings on Sütlaҫ, Sephardic Rice Pudding
  • Linda Capeloto Sendowski on Zucchini Quajado for Passover

Challah Baking

Copyright © 2025 ·The Global Jewish Kitchen
Technical Consultant, Kim Woodbridge
All photos should be considered copyrighted. If you have any questions, contact Linda Capeloto Sendowski.