We made this recipe on Sunday, because we had some leftover tzatziki sauce and I was worried it was going to go bad. Being on our 5 week vegetarian challenge has made us a lot more creative in the kitchen, and has really gotten us out of our usual dinner rut. I can't wait to share the whole meal plan with you- only two weeks left! What has probably surprised me the most on this menu is how we don't really miss some of the old meat dishes we usually ate. I was sure I'd be craving a burger by week three, but this sandwich rivals some of the best burgers I have ever eaten!
Grilled Portobello Sandwiches
2 portobello mushrooms
2 tablespoons aged balsamic vinegar (I love Nappa Valley Naturals brand)
2 tablespoons olive oil
Tzatziki sauce (see below)
1 Red onion
4 oz Feta crumbles
Preheat your grill to medium-high heat. (We don't have a real adult grill so I did this on the George Foreman, which is what we use for paninis as well).
Lightly drizzle your mushrooms with olive oil. I also used balsamic vinegar because I have been putting it on almost everything lately, and it makes the flavors really stand out. Brush on for an even coat and let marinate.
Make the tzatziki sauce, see below, then slice the onion.
Grill the mushrooms for 4-5 minutes on each side.
Slice the focaccia bread, and drizzle a bit of balsamic. Add a dollup of tzatziki, and layer on some onions. Cut the mushrooms in half, and lay one of the halves on each sandwich. Then add the feta crumbles, and the other half of bread. Serves 4
1 cup plain Greek yogurt
1 cup diced cucumber
1/4 cup fresh dill – minced
1/8 cup lemon juice
1 garlic cloves – roasted
1/4 teaspoon salt
1/8 teaspoon pepper
Combine all ingredients in a medium bowl check for seasoning. Add more dill, lemon, garlic or salt/pepper if you wish! Serve immediately or store in the refrigerator for up to 5 days.