Grilled Portabella and Bulgur Salad "Sandwiches"
Grilled Portabella and Bulgur Salad "Sandwiches" is a flavorful Continental Global Delicacies dish prepared with quality ingredients. With motor running, drop garlic into food processor and finely chop.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWith motor running, drop garlic into food processor and finely chop.
Add tomatoes, parsley, oil, vinegar, rosemary, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and pulse until tomatoes are finely chopped but not puréed.
Peel skin from portabellas using tip of a paring knife, pulling from edge of mushroom toward center.
Gently scrape off gills from mushrooms with tip of a spoon.
Toss portabellas with 1/2 cup vinaigrette in a 13- by 9-inch glass baking dish and let stand, turning occasionally, 20 minutes.
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure.
Push 1 wooden pick into each onion wedge to secure for grilling.
Toss onion wedges, bell peppers, and zucchini with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers, 6 to 10 minutes for zucchini, 8 to 12 minutes for onion, and 12 to 15 minutes for portabellas).
Transfer portabellas to a plate and remaining vegetables to a bowl as cooked.
Cool slightly, then remove wooden picks and coarsely chop onion, bell peppers, and zucchini.
While vegetables cook, pour boiling-hot water over bulgur with 1/2 teaspoon salt in a large bowl and let stand until water is absorbed and bulgur is tender, about 5 minutes.
Drain in a sieve if any water remains.
Add vegetables to bulgur with pine nuts and remaining vinaigrette and toss.
Put one fourth of arugula on each of 4 plates.
Top with upside-down portabella.
Pack bulgur mixture into a cup measure, then unmold on top of portabella.
Top with another portabella, right side up.
Serve with an avocado quarter.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.