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2 large or 4 small portobello mushrooms
1 tbsp dark sesame or olive oil
pinch salt
pinch black pepper
1 large plum tomato
1/2 avocado, peeled
4 pieces thickly sliced bread, or 2 crusty buns, split in half
1 cup baby spinach, or arugula
2 thick slices cambozola or cheddar
thin slices red onion, optional
Preheat oven to 500F (260C). Discard stems from mushrooms. Using a spoon, scrape out dark gills from underside of mushrooms and discard. Brush mushrooms all over with oil. Place gill-side up on a foil-lined baking sheet. Generously sprinkle with salt and pepper. Roast in 500F (260C) oven 8 minutes. Turn mushrooms (it's all right if liquid from centre of caps spills out) and continue to roast until dark brown and tender, about 4 more minutes. Remove from oven.
Meanwhile, thickly slice tomato. Thinly slice avocado. Lay bread on counter. Cover with spinach, tomato and warm mushrooms, gill-side up. Place cheese in centre of mushrooms, then layer with avocado and onion. Cover with bread or bun tops. Serve warm or at room temperature. Great with creamy coleslaw and crisp dill pickles.
Calories 465, Protein 16.9g, Carbohydrates 45.4g, Fat 25.8g, Fibre 6.8g, Sodium 737mg.
This fast fresh approach to a vegetarian burger-style sandwich will have you asking for seconds. We've traded beef patties for meaty mushrooms and topped them up with all sorts of luscious goodies. No burger buns? No worries -- toast whatever bread you have on hand.
If you're cooking on the barbecue, prepare recipe as above, but lightly oil grill and preheat barbecue to medium-high. Grill mushrooms until tender and marks form on both sides, 3 to 4 minutes per side. Just before mushrooms are done, lightly grill bread.