I'd never tried grilling portabella mushrooms before. It's much easier than I expected. Tom was away, and it was a hot day, and I didn't want to use the stove in the house.
I thought I'd experiment with the fixings, too. I think I was worried that just a mushroom would be boring, so I may have gone a little overboard: fresh thyme and sherry for the portabella, an onion to caramelize, a mousse terrine to smear on the Ciabatta roll, smoked provolone and roasted red pepper.
Here's how they came out. The sherry was a little too strong. Maybe sherry vinegar mixed with olive oil would be better next time. Still, they were very good.
While the mushrooms and onions were cooking, I smeared a little mousse on one side of the roll, and put shavings of the smoked provolone on the other side. Not too much. Wanted the mushroom to be the star.
Added a drained, dried a roasted red pepper from a jar. A big portion of caramelized onions and then the mushroom.
To make a dressing for a side salad, I added olive oil and a dab of mustard to some of the sherry and thyme. Salt and pepper, too. Then I mixed it together and coated the lettuce.
My mouth was watering as I assembled it. It turned out to be a little messy to eat, but oh-soo-good!
I chopped up the leftover veggies and made sort of a cold ratatouille for lunch the next day.