Saving Time in the Kitchen: Mediterranean Portobello Sandwich Recipe

Mediterranean Portobello Sandwich

---

Related Articles

• Gnocchi with Zucchini Ribbons
  

• Tofu Lasagna Rolls
  

• Turkey Burgers on Portobello "Buns"
  

• Mediterranean Tofu Salad
  

Making healthy meals doesn’t have to take up a lot of your time. It’s just a matter of having the ingredients on hand for recipes and learning a few tricks to save you minutes in the kitchen. So, if you’re feeling pressed on time and daunted by the idea of preparing a healthy meal, here are simple time-saving tricks to help you get cooking:

1. Always read through the recipes to be sure you have all the ingredients prepped and assembled before you start cooking.
2. Prep fruit and veggies and separate them into individual containers to use during the week
3. Try cooking for more than one meal. You will find that leftovers reheat well and serve as a great meal the next day. Or you may find that the leftovers work well in a different variation of the same recipe.
4. Clean as you cook —wash pots, pans, bowls, and other kitchen utensils as you’re preparing the meal.

This sandwich is a great quick meal that will save you time in the kitchen and clean-up. The portobello mushroom soaks up all the Mediterranean flavors from the garlic rub and grills up nicely. Make it a meal with a simple Greek salad.

Mediterranean Portobello Sandwich
Makes 2 servings
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• pepper
• 1 tablespoons extra-virgin olive oil
• 2 portobello mushroom caps, stems and gills removed
• 2 large slices sourdough bread, cut in half
• 1/4 cup sliced red peppers
• 1/4 cup chopped tomato
• 2 tablespoons crumbled reduced-fat feta cheese
• 1/4 cup sliced onion
• 1 tablespoon red-wine vinegar
• 1/2 teaspoon dried oregano
• 2 cups loosely packed arugula
• 2 tablespoons lemon juice
• 2 tablespoons hummus

Directions
1. Preheat grill to medium-high.
2. Combine garlic with 1/2 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos. In the same garlic mixture, combine vinegar, salt, pepper, oregano, lemon juice and the remaining 1/2 tablespoon oil.
3. Cut up the red peppers, tomato, onions and toss with garlic mixture.
4. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side. Grill the vegetable mixture until cooked through, about 5 minutes.
5. Spread a tablespoon of prepared hummus on each slice of bread. Top with salad greens, vegetable mixture and feta cheese. Place the grilled mushrooms top-side down.

For e-mail alerts for new articles from the Los Angeles Easy Meals Examiner, click on the Subscribe button above. Get updates and daily recipes from @LAEasyMeals on Twitter.