This recipe, courtesy of Bellefonte Cafe in Wilmington, is a great alternative to a meat-based sandwich.
- 1 large portobello mushroom cap, thinly sliced
- 1 clove garlic, thinly sliced
- 1/4 cup Worcestershire sauce
- Sliced Brie cheese
- Ciabatta roll
- Olive oil
Sauté garlic slices in olive oil until they start to brown. Add sliced portobellos and Worcestershire sauce until portobellos are loosened and soft.
Cut ciabatta roll in half. Melt Brie cheese on the top slice of the roll in the oven.
Place the portobello slices on the bottom slice of the roll, then put on the top half. (Grilling on a panini press is optional.)