Grilled Portobello Reuben
Serving Size:
15 mins
Total Time:
30 mins (plus overnight brining)
Grilled Portobello Reuben
Nutritional Information
Grilled Portobello Reuben
Serving Size
Amount Per Serving
Total Fat20 g
Total Carbs46 g
Saturated Fat9 g
Dietary Fiber8 g
Added SugarsN/A
Protein22 g
Sodium960 mg
Main Ingredients:
Styles / Themes:
2 cups Water
1 Tbsp Pickling Spice
1 Tbsp Kosher Salt
1 Tbsp Granulated Sugar
4-5 caps Portobello Mushrooms
8 slices Seeded Rye Bread
8 slices Swiss Cheese, Sliced
1/4 cup 1000 Island Dressing
2 cups Sauerkraut
1. Brine the Portobello: Place water in pot with the pickling spice, salt and sugar. Bring to a boil to melt the salt. Remove from heat. Meanwhile, remove stems from the mushrooms and then place mushroom caps in a shallow bowl with the brine. Place a weight on top to keep the mushrooms completely submerged and cure overnight.
2. Grill or sauté the brined mushroom caps until heated through. Slice the mushrooms and set aside.
3. Place each slice of bread on a hot sauté pan and toast over medium heat. Place a slice of cheese onto each slice. Onto every other slice place 4-5 slices of cooked mushrooms, 1/4 cup sauerkraut, 1 Tbsp. dressing and top with other half of bread. Press and toast sandwich until bread is golden brown and cheese is melted. Serve hot.
Tips & Notes
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