• Tori Long

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.










37 views0 comments

Recent Posts

See All