Grilled Portabello Mushroom & Sweet Potato
For tonight’s version: the sweet potatoes started first because they would take longer. I tossed them with olive oil, garlic powder, fresh ground black pepper, chili powder, and a little dark brown sugar (it carmelizes great on the grill). I marinated the portabello in equal parts olive oil and balsamic vinegar, then placed them on the grill after removing the potatoes.
While the mushrooms were grilling, I put the chiabata on the top rack to toast. Towards the end I topped them with some slices of extra sharp cheddar.
Lastly, grilled up some bell pepper slices, platter it up, and eat as an open face sandwich with knife and fork!