Friday, January 31, 2014

Portobello Mushroom Sandwiches

My husband decided to try eating a vegan diet this week.  Last night, we had portobello mushroom sandwiches, which are so delicious.  His was 100% vegan, but I added cheese to mine.  My husband had the Hummus version, and I had the Pesto version.  We both loved our sandwiches.

Either sandwich can be 100% vegan.  Bonus with the hummus version is that I have recipes in this blog for both the bread and the hummus.  That makes the hummus version not just vegan but also a great recipe if you're into clean eating.

I've included the ingredients for both portobello mushroom sandwich options below.  In both cases, I've included the ingredients you'd need to make one sandwich.  You can easily multiply the ingredients to make more sandwiches.

Portobello Mushroom & Hummus Sandwich

Ingredients:
2 slices whole wheat bread (make your own bread with this easy recipe!)
1/4 cup hummus (make your own hummus with this easy recipe!)
1/2 roma tomato, thinly sliced
1 portobello mushroom
TexJoy
spray butter (omit for a vegan sandwich)

Portobello Mushroom & Pesto Sandwich

Ingredients:
2 slices rye bread
1 tbsp pesto
1/2 roma tomato, thinly sliced
1 portobello mushroom
1 oz shredded white cheddar cheese (optional, omit for a vegan sandwich)
TexJoy
spray butter (omit for a vegan sandwich)

Method:
Cut the stem off the portobello mushroom and remove the fins with a spoon.  Discard.

Heat a skillet or griddle over medium high heat.  Add the portobello mushroom and cook on both sides until tender and cooked through.

Remove the mushroom from the skillet and add the tomato slices.  Cook until heated throughout.

Spray both sides of the bread with spray butter. (Omit this step if you eat a vegan diet.)  Place the bread on a griddle over medium heat, and heat one side of each slice of bread until toasted.

Put the bread on your plate toasted side up.

For the Hummus sandwich, spread the hummus evenly on the toasted sides of the bread.  Sprinkle TexJoy on the mushroom and tomato slices, and then layer them on top of the hummus.  Close the sandwich so that the hummus sides of the bread are on the inside of the sandwich.

For the Pesto sandwich, spread the pesto on the toasted side of one slice of bread.  On the toasted side of the other slice of bread, add half of the cheese (if using cheese).  Then sprinkle TexJoy on the mushroom and tomato slices and layer them on top of the cheese.  If using cheese, sprinkle the rest of it on top of the tomato slices.  Close the sandwich so that the pesto is on the inside of the sandwich.

For either type of sandwich, place the sandwich back on the griddle and cook until the bread is toasted.  Carefully flip the sandwich over with a spatula to toast the other slice of bread.  If using cheese, cook until the cheese is melted.

Cut in half, and enjoy!

Happy eating!



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