Portobello mushroom sandwiches are a filling, new twist on the burger. True, it’s not low in calories but they are a great change when you’re tired and need a change. Throw them on the grill for a smoky flavor.
This time of year is one that I love and hate at the same time. My husband’s garden OCD has kicked into overdrive. He’s picking everything and presenting it to me to can. He’s basically determining my schedule for the next two days when he does that and he doesn’t plan on asking if I have anything else going on.
He brought me 5 gallons of Tenderette green beans on Sunday evening. “You just took up anything I had planned between now and Tuesday.” I told him. That wasn’t exactly true, but you can’t let this stuff sit around. It has to be canned sooner rather than later. I also made a gallon of salsa this week and my heirloom tomatoes have outperformed anything Lowe’s had to offer hand over foot. I’m really pleased with them.
Here’s a shot of my favorite: It’s called a Hillbilly Flame. Country people are proud of their tomatoes. Back home there used to be a competition to see who could raise the first ripe tomato of the season. Then you got your name in the paper. Big time stuff there people. And yes, that tomato was as big as it looks.
As I sat down to write this post, I realized I made this one up. As in I eyeballed every single ingredient and threw it together. I’ve been making portobello mushroom sandwiches since college and I love these things but I reserve them for summertime for some reason–even though you can get the ingredients year round. I’m not sure why I do that. Adding homemade pesto (store bought is perfectly fine as well) to the mayonnaise boosts the flavor and try to find onion rolls if you can–they add a little special somethin’.
Portobello Mushroom Sandwiches
- 1 onion-topped kaiser roll or hamburger bun
- 1 tablespoon butter
- salt and pepper to taste
- 1 portobello mushroom cap stem removed
- 1 slice provolone cheese
- 1 tablespoon mayonnaise
- 1 tablespoon jarred or homemade basil pesto
- 1/2 cup fresh arugula or lettuce of your choice
- 2 slices fresh tomato optional
- Wipe any soil or dirt from the surface of the mushroom with a damp paper towel. Do not wash the mushrooms in water.
- Turn the mushroom over, and using a spoon, gently scrape away the black gills from the under side. Discard the gills.
- Add the butter to a skillet and heat over medium high until the butter melts and begins to pop. Add the mushroom, and season with salt and pepper. Reduce heat to medium and cook, turning once until mushroom releases its water and is cooked through--about 10 minutes or so. It will still be slightly firm.
- While the mushroom cooks, in a small bowl mix the mayonnaise and pesto. Set aside.
- If desired, toast your bun in a toaster or dry skillet.
- Spread the mayo/pesto mixture over the bun and add the mushroom cap. Top with provolone cheese.
- Top with arugula, tomato and pickles if desired. Serve warm with a napkin--it's messy!