Portobello sandwiches are so good.. and you can combine so many different flavors together to make them as interesting as you want. We were in need of a little lunch, and since I had this giant mushroom in my fridge, some delish veggies perfect for roasting, and goat cheese, I thought boom… port. sandwiches!! Mmm, so good! They’re served on buns a lot, but sometimes buns are so big and bready that they overpower the delicious flavors of the veggies… plus, I had this fresh sliced bread I had just bought, so that’s what I used. They’re also usually served as whole caps in sands.. I like them whole sometimes, like when grilling, but I have found that they’re easier to handle when cut into slices- for assembling and eating. The caps are good and all, but they slide around like crazy in there! Plus, when sliced, they become part of the veggie mix more, allowing all of the yumminess to be tasted, not just the heaping mushroom cap. Either way works, just depends on what you want to be the focus. Anyway, I LOVE roasted garlic, so I threw on some roasted cloves, added basil, and spread on some pesto I’d made a while back. Even if I had gone to the store to make these specifically, I would’ve chosen these exact ingredients… it was just luck I happened to have them all already. This is my fave way to make port. sandwiches by far, but of course put your twists on ’em however you want…
Makes 2 sandwiches
INGREDIENTS
1 large portobello mushroom cap
1/2 sweet onion (red, yellow, or white work too)
1/2 red bell pepper
1/2 zucchini
4-5 garlic cloves
4 basil leaves (or 2 if extra large), chopped
1/2 cup spring greens
2 tbsp goat cheese (I like garlic & herb)
2 tbsp pesto (use jarred or make your own- HERE)
2 tbsp balsamic vinegar
4-5 sprigs fresh thyme
salt and pepper, to taste
olive oil, for drizzling veggies
4 slices bread, or buns
DIRECTIONS
Thinly slice red pepper and zucchini
Sprinkle with olive oil, salt and pepper and place on baking sheet
Wrap garlic cloves tightly in foil with a little olive oil and salt, shape into a
little ball, and place on sheet with veggies
Bake at 400 degrees until lightly browned, about 10-15 minutes
(I used my toaster oven- perfect for this if you have one!)
Meanwhile, thinly slice onion and place in a pan with olive oil
(no more than 2 tbsp is needed), salt, pepper, and leaves from thyme sprigs
Cook over medium heat until translucent, soft,
and golden, about 10 minutes- stir frequently
Remove onions- reuse pan for mushrooms (the oil adds great flavor!)
Slice portobello into about 1/2 inch pieces
* I used this half because I had it and it was huge (like mondo huge!)…
I would recommend the whole cap for normal-sized mushies 🙂
Add the mushroom slices to the pan- add more oil if necessary
Drizzle with balsamic vinegar and a dash pf salt and pepper
Cook for about 5 minutes, until softened and golden
Now you all of your toppings ready…
Once you have removed the cloves from the foil wrapping, slice them up
Lightly toast your bread or buns
On one half, spread the goat cheese, on the other pesto
(Use about 1 tbsp of each, depending on size of bread and how much you like)
Top with roasted veggies and mushrooms…
And onions and garlic…
And then chopped basil and greens
Slap together and enjoy!
