Grilled Portabella Peach Sandwiches

Contributed by Dianne Wenz, of Dianne’s Vegan Kitchen.

 

These portabella peach sandwiches are perfect for summertime cookouts. Mushrooms and peaches both grill really quickly, so dinner will be ready before you know it.

 

 

 

Ingredients:


  • Spinach Pesto Ingredients

    • • 5 ounces baby spinach – about 4 cups
    • • 1/8 cup extra virgin olive oil
    • • 1/4 cup nuts (pine nuts are traditional, but walnuts and cashews work nicely with this recipe too)
    • • 2 garlic cloves
    • • 2 teaspoons lemon juice
    • • 1/2 teaspoon sea salt

     

  • Mushroom Marinade Ingredients

    • • 1/4 cup olive oil
    • • 2 tablespoons lemon juice
    • • 1 tablespoon soy sauce
    • • 1 sprig fresh rosemary
    • • 1/2 teaspoon sea salt
    • • 1/2 teaspoon black pepper
    • • 2 cloves garlic, minced

     

  • Sandwich Ingredients

    • • 4 large portabella mushrooms, cleaned
    • •2 ripe peaches, sliced in half and pitted
    • • 1 sweet onion, sliced 
    • • 4 rolls (the more rustic and “hearty” the bread, the better), sliced
    • • 1 thinly sliced tomato
    • • Spinach pesto (recipe follows)


    Directions:


    Combine the pesto ingredients in a food processor fitted with an s-blade. Process until ingredients are chopped and just slightly chunky, scraping down bowl with a rubber spatula if necessary. If the pesto seems too dry, add a little more oil, one tablespoon at a time. Store in the refrigerator until ready to use.

  • 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. If your mushrooms are really large you may need to double the marinade recipe. Let the mushrooms sit for an hour or two.

    Lightly oil and heat the grill. Place the mushrooms and onions on the grill and let cook between 10 to 15 minutes, until tender, flipping halfway through. The peaches only need 5 to 8 minutes to cook, so place them on the grill when you flip the mushrooms and onions. Flip them halfway through as well. Grill the bread for a minute or two, if you wish.

    Assemble the sandwiches by spreading the spinach pesto on the roll, then layering on a mushroom, onion slice, half a peach and one or two tomato slices. I like to serve my sandwiches with a side salad and grilled corn on the cob.

     

    Reprinted with permission from Dianne Wenz, CHHC, VLC, Vegan Health and Lifestyle Coach, Dianne’s Vegan Kitchen.