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Entrée – Vegetarian
Sautéed Portobello Mushroom Sandwich with Hummus & Tabouli Salad
Sautéed Portobello Mushroom Sandwich with Hummus & Tabouli Salad This recipe was featured on
"You're the Chef" episode #313.
Buy this episode from WVIA.
Yield: about 3 quarts of salad


Step 1 - Tabouli Salad
1 c. bulgur wheat
1 1/2 c. water
1/4 c. fresh parsley, chopped
1/4 c. tomato, diced
1 Tbsp. fresh garlic, chopped fine
2 Tbsp. fresh lemon juice
1/4 c. olive oil
1 tsp. salt
1/2 tsp. ground black pepper

Step 2 - Hummus
1 each 16 oz. can garbanzo beans, cooked
2 oz. tahini paste (or 1 Tbsp. peanut butter and 1 tsp. sesame oil)
1 Tbsp. fresh garlic, chopped fine
1/4 c. fresh lemon juice
1/4 c. olive oil
1 tsp. salt
1/4 tsp. ground white pepper

Step 3 - Sandwich
4 each large portobello mushroom caps
1/4 c. olive oil
1/4 c. balsamic vinegar
2 Tbsp. granulated sugar
1 tsp. salt
1/4 tsp. ground black pepper
as needed olive oil
4 each kaiser rolls, split
4 each slices Provolone cheese
4 each slices ripe tomato
as needed leaf lettuce

Step 1 - Tabouli Salad procedure:
Bring the water to a boil, add the bulgur wheat, cover and cook for 1 minute over low heat. After 5 minutes, the wheat will be plump and soft, no water left in the pan. Chill. Combine with the remainder of the ingredients for the tabouli. Chill overnight.

Step 2 - Hummus procedure:
Combine all the ingredients in a blender or food processor and pulse until the mixture is smooth. Chill for 4 hours or overnight.

Step 3 - Sandwich procedure:
Combine the olive oil, vinegar, sugar, salt and pepper, and marinate the mushrooms in the mixture for at least 2 hours, turning at least once. Cook the mushroom caps gill side down in a very hot frying pan with the additional olive oil for about 2 minutes. Turn and baste the gills with the marinade, cooking an additional 2 minutes. Take a kaiser roll and spread the hummus on both halves. Place the mushroom on the roll at service, topped with a slice of cheese. Serve with tabouli on a leaf of lettuce and tomato.

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