Ingredients:

  • 2 large Portobello mushrooms, stems removed
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • Salt, to taste
  • 2 crusty rolls (Ciabatta or similar), split
  • 2 ounces goat cheese, crumbled
  • 2 cups arugula (rocket)
  • Balsamic glaze, for drizzling

Instructions:

  1. In a small bowl, whisk together olive oil, balsamic vinegar, soy sauce, minced garlic, thyme, black pepper, red pepper flakes (if using), and a pinch of salt.
  2. Place the Portobello mushrooms, gill-side up, in a shallow dish. Spoon or brush the marinade evenly over the mushrooms. Let marinate for at least 30 minutes (or up to a few hours) in the refrigerator, if time allows.
  3. Preheat your grill to medium heat (around 350-400°F / 175-200°C). Make sure the grates are clean.
  4. Place the marinated Portobello mushrooms, gill-side down, on the preheated grill. Cook for 5-7 minutes per side, or until the mushrooms are tender and slightly charred. Baste occasionally with any remaining marinade during the last few minutes of grilling.
  5. While the mushrooms are grilling, lightly toast the cut sides of the rolls (optional). Spread crumbled goat cheese evenly on the bottom roll. Top with a generous handful of arugula. Place the grilled Portobello mushroom on top of the arugula. Drizzle with balsamic glaze. Top with the other half of the roll.
  6. Serve the grilled Portobello 'Steak' Sandwich hot and enjoy!