Delicious Grilled Portabello...Passed the "Hubby Test"

My husband THOUGHT he was going to get a CHICKEN and portabello grilled sandwich.

The man is 100% carnivore.

But when I realized we were out of chicken, he had no choice but to trust me..."Honey, you will LOVE this and it will fill you up...I promise!"  :)  (famous last words, right?)

Which makes me ponder...why is it that men think just because it's vegetarian it won't "fill them up"?  But I digress...

After just 1 bite, my husbands first words were, "This is amazing!"  He loved it...and then ate 2 sandwiches.

INGREDIENTS:

3-4 large whole portabello mushrooms
Balsamic Vinaigrette (cut the recipe in 1/2 and add 1/2 cup oil)

TOPPING IDEAS:

1 slice of colby jack or monterrey jack cheese
1/2 red onion, sliced
1/2 homegrown tomato, sliced
spinach
1/4 cup of ranch (try and find one w/ clean ingredients, such as Newmans) + 1/2 tsp of cajun spices

DIRECTIONS:

Get the grill ready.

Whip together the marinade (balsamic viniagrette + 1/2 cup EVOO).  Place mushrooms in shallow dish or bowl and pour marinade over mushrooms.  Cover and let sit in frig for an hour or so.

On a covered grill over medium coals, grill the portobello mushrooms stem-side down for about 8 minutes. Turn and grill the tops of the portobello mushrooms for 6 to 8 minutes longer. The grilled portobello mushrooms should be tender and nicely browned.

For an added touch of yumminess, brush some olive oil on the buns and lightly toast them on the grill.

Put your favorite toppings on

Simple yet so delicious!