Tuesday, December 28, 2010

Keri's Portobello "steak" sandwhich

Tonight I experimented with making my own portobello mushroom sandwhich and it was good.

Preheat oven to 300 and place 3 large Bollo rolls or other heavy rolls on a cookie sheet . Drizzle with a small amount of Olive Oil and let rolls warm to desired heat.
Clean the portobello musshrom caps and drizzle the veiny side with Olive Oil and Balsamic Vinegar to taste. Heat enough grapeseed oil in a pan to coat it. Start with the veiny side up in the pan for about 3 minutes and flip them over for another 3 minutes. The oil & vinegar will fall out which is what you want. It will now cook into the other side of the mushroom cap. Add cracked black pepper to taste. Place the mushroom "steaks" on the rolls and top with Daiya cheese or real cheese if you choose, artichokes and spinach leaves. Enjoy this fast and easy meal. There are many options to this recipe like rubbing the rolls with garlic, making a pesto to spread on the bread or using a veganaise spread, adding other veggies like tomatoes, etc.

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