8 In Main Courses

Greek Grilled Portabello Sandwich with Tzatziki and Feta

Looking for some summer grilling options outside the standard hamburger or hot dog?  If you enjoy eating meatless, grilling season can sometimes be a challenge.

Last summer, we went grill crazy, and cooked up all sorts of things sans meat, including salad (well, grilled romaine, really), bean burgers, and even paella!  And while we did manage to find a nice bean burger recipe that held up well on the grill, one of our favorite recipes in terms of juicy, grilled satisfaction was actually — a grilled portabello.

Until very recently, my least favorite food in the world was the mushroom. However, portabellos did it for me – they were my gateway mushroom — into a world of intense appreciation for fungus.

If you’ve never tried a grilled mushroom (mushroom haters — please give this one a chance!), you’ll be surprised at how juicy and savory they can be, and how well they carry the smoky, grilled flavor!  This summer, we’ve developed a new take on the portabello sandwich with focaccia bread, tzatziki sauce with mint and dill from our garden, and a bit of feta and red onion. It turned out just as delicious as it sounds!

Give it a try, perhaps to celebrate a special man (dad!) in your life!  Happy Father’s Day!

 

On the Grill
Classic Bean Burger
Grilled Barbecue Onion and Smoked Gouda Quesadillas
Grilled Romaine
Simple Grilled Paella
Grilled  Carrots with Lime and Cilantro

*We used honey serrano balsamic vinegar, a delicious offering from local oil and vinegar vendor Artisanos that we picked up at the farmer’s market. It adds great flavor; however, you also can use regular balsamic vinegar.

Greek Grilled Portabello Sandwich with Tzatziki and Feta
 
by:
Serves: 4
What You Need
  • 4 portabello mushrooms
  • 3 tablespoons aged balsamic vinegar
  • 3 tablespoons olive oil
  • Kosher salt
  • Pepper
  • Focaccia bread (homemade or storebought)
  • Tzatziki
  • ½ red onion
  • ⅓ cup feta cheese crumbles
What To Do
  1. If desired, make the focaccia bread.
  2. Make the tzatziki.
  3. Heat a grill to medium-high heat. Place 4 portabello mushrooms in a dish or pan and rub balsamic vinegar and olive oil onto both sides of each with your fingers; use just enough of each to coat evenly (3 tablespoons of each for all 4 mushrooms). Let sit to marinate until the grill is ready.
  4. Grill the portabellas on a medium-high grill for 4-5 minutes on each side, until juicy.
  5. Slice the focaccia bread and thinly slice the red onion.
  6. To serve, place a mushroom on one half of the focaccia bread; top with tzatziki sauce, red onion slices, feta crumbles, and the other half of of the bread.

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8 Comments

  • Reply
    Katrina @ Warm Vanilla Sugar
    June 14, 2012 at 6:06 am

    This looks unreal! Love this idea!!

  • Reply
    Emilia
    June 14, 2012 at 6:37 am

    Yum! I love portobellos but would never have thought to make them into a greek inspired meal. Can’t wait to try this soon!

  • Reply
    Riley
    June 14, 2012 at 10:50 am

    I always get grill crazy this time of year. But it’s usually hamburger after hamburger. I’ll have to try this recipe. It should be a great break from the monotonous burgers and hot dogs!

  • Reply
    Annie
    June 14, 2012 at 9:14 pm

    Must. Have. This. Now!

  • Reply
    Jess
    June 17, 2012 at 5:04 pm

    Made this last night, complete with the homemade bread. Delicious. I don’t think I’ll ever buy focaccia again!

    • Reply
      Sonja
      June 19, 2012 at 3:57 pm

      Wonderful! Glad you tried out the bread too, and that it was a success!

  • Reply
    Elyse
    June 17, 2012 at 8:45 pm

    Just made this and it was awesome. Thanks!!

    • Reply
      Sonja
      June 19, 2012 at 3:43 pm

      Awesome! Glad to hear it worked out – it’s always nice to know when others have had success! Thanks for letting us know :)

    Leave a Reply

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