I love the tempeh Rueben sandwich that they serve at The Autumn Cafe in Oneonta NY. This is a way to combine all of those great flavors without the bread, and to do it on a grill in good weather! In winter, just do the same thing on a baking sheet in a 350*F oven. Year 'round tasty-ness.
Use 4 or 5 large portobellos when serving these as a main course. Use smaller portobellos to serve as an appetizer or side dish. These are very filling!
Serves 4 as a meal, more as an app or side
Preheat grill or oven to 350*F.
Cut into thin strips
- 8 oz tempeh
In a cast iron pan heat
- 1 Tbs olive oil
Spread the tempeh strips in a single layer in the pan and fry for 5-6 minutes, until the underside has browned. Then turn and fry the second side until brown. Add more oil to the pan if needed. Drain on a paper towel and set aside.
Brush both sides of
- 14 oz portobello mushrooms, stems removed
Brush surface of grill with olive oil, or if using an oven, line a baking pan with parchment paper. Once grill/oven is up to temperature, place mushrooms gill side down on grill or baking pan and place pan in oven. Grill/Bake for 5-8 minutes, or until the mushrooms begin to soften but still hold their shape. Turn mushrooms gill side up and top each one with
- scoop of sourkraut about 12 oz total
- sliced tempeh
- Russian dressing (I use close to the whole recipe for 14 oz of mushrooms)
- sliced Swiss cheese 8-10 oz total
Grill/bake until the toppings are hot all the way through and the cheese has melted. Another 5-10 minutes, depending on the thickness of your mushrooms.