Quick Weeknight Meals: Portobello Mushroom Sandwiches
I would love to say that every day after work I come home and make an extravagant meal. Yet, that's a complete rarity for me. It's not to say I don't enjoy making paella or lasagna every once in a while, but my weeknight meals tend to steer towards the easy side. So I'm starting a series on my blog of simple and healthy recipes you can make at the end of a busy day in fewer than twenty minutes.
Every week I try to make at least one vegetarian dish. My favorite dish I made last week was portobello mushroom and swiss sandwiches. I just served these with strawberries, but a simple salad would work just as well.
Here's my version of the recipe:
Ingredients:
Portobello mushrooms - I used a pack of three from Whole Foods, but I would recommend 1-2 per person.
Swiss cheese slices - I used Trader Joe's brand, but any would work.
Mung bean sprouts - I used Jenny's Tofu brand at Whole Foods. Obviously any brand would work, but these are all I could find out in the Midwest.
Hamburger Buns - I used Unbuns vegan buns for mine (gifted). They're a nice healthy alternative and are plant-based, keto, paleo, gluten-free and grain-free.
Salted Butter - 1 tablespoon
Garlic powder - 1 teaspoon
Salt - sprinkled on portobello mushrooms to personal preference.
Directions:
Remove the black gills of the portobello mushroom. I just used a butter knife for this since the gills are so soft. The gills are perfectly safe to eat, they just make the mushrooms taste a bit more bitter. So, while I definitely suggest removing them, don't worry if you leave a little bit of them on.
Using a skillet with a lid place one tablespoon of salted butter in the pan on medium.
Once butter is melted add in the portobello mushrooms. Add garlic powder and sprinkle salt to taste.
Cook them on each side for one-minute without the lid on the pan.
Once they're lightly seared on each side put the lid on the pan and leave them in for eight minutes - make sure to flip them halfway through.
Before serving place swiss cheese on the mushrooms while still in the pan so that it gets a bit melty.
Serve on buns and top with mung bean sprouts. The mung bean complements the mushrooms and gives the sandwich almost a smokey taste. It also adds a nice crispness.
