Roasted Portabella and Goat Cheese Sandwich
Nothing like a quick lunch post to kickstart the weekend. This recipe came together in the snap of the fingers and is a great vegetable alternative to typical deli meat sandwiches. I also like to classify it in one of those trendy “5 ingredients or less” challenges that seem to cover every cooking magazine these days.
I love portabella mushrooms. They’re plump, juicy, smooth in texture, and cook up perfectly when roasted with a little bit of olive oil and sea salt in a mere 10-15 minutes. Add some goat cheese and greens to the mix and you got yourself a class A midday meal.
Continue for the super easy how to:
- Preheat oven to 400 degrees and line a baking sheet with a piece of aluminum foil.
- Wash your mushroom cap, twist off its stem and scrape out its “gills” with a spoon.
- Rub each mushroom with olive oil on both sides and sprinkle generously with salt. Place gill side up on the baking sheet and roast for 15 minutes, turning mushroom caps over midway through cooking.
- Toast a whole wheat hamburger bun (or stick in the oven for the last few minutes of roasting).
- Spread dijon mustard on each bun and top with spinach. When mushrooms are done roasting, spread each liberally with goat cheese and place in sandwich.
- Enjoy!
Served with a side of pickles because…why not? :)
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