Mushroom Muffuletta Melts

Mushroom Muffuletta Melts


2 portabella mushrooms (about 3 ounces each), stems and gills removed
¼ cup Dierbergs olive oil
2 tablespoons white wine vinegar
2 tablespoons fresh lime juice
2 large cloves garlic, minced
1 tablespoon prepared horseradish
1½ teaspoons onion powder
1 teaspoon sweet Hungarian paprika
1 teaspoon seasoned salt
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon ground red pepper
2 slices Dierbergs Signature Creamy Havarti Cheese
2 pretzel buns, halved, buttered, and grilled
¼ cup Dierbergs Kitchen Signature Mediterranean Mixed Olive Tapenade


Place mushrooms in large freezer-weight reclosable plastic bag. In 1-cup glass measure, whisk together olive oil, vinegar, lime juice, garlic, horseradish, and seasonings. Pour over mushrooms; seal bag and turn to coat mushrooms. Place bag on plate and marinate in refrigerator for 1 hour. Remove mushrooms from bag; discard marinade.

Place mushrooms on oiled grid over medium-high heat; cover and grill until tender, about 3 to 4 minutes per side. Place cheese slice on each mushroom during last minute of grilling time. Place each mushroom on bottom half of grilled pretzel bun, top with 2 tablespoons Tapenade, and bun top.

Servings: 2
Serving Size: Per Serving

Per Serving
Calories: 476
Cholesterol: 61 mg
Fat: 30 g
Sodium: 851 mg
Carbohydrates: 38 g
Protein: 12 g
Fiber: 1 g