For the longest time Portabella mushrooms were never an ingredient we kept in our kitchen, in fact, it was rare if we ever ate them. We relied on pre-made veggie burgers instead of opting for an all-natural version. Unfortunately it was one of those foods that you think you don’t like so you never give it a chance. Luckily, Portabella was the only vegetarian option at a new restaurant we went to with our friends so we were forced to try it. Once we tried it though we couldn’t be happier and are now totally hooked!
The Portabella mushroom gets an amazing, juicy texture and is hearty enough to be a main ingredient and really fills you up. The best part about these mushrooms is they are easy to prepare and full of nutrients. Try Portabella caps on a sandwich or to replace a burger. We can’t wait to experiment more and share our recipes with you.
Makes two sandwiches
2 large portabella caps
1 small tomato, sliced
½ cup of greens (we used home-grown alfalfa sprouts)
2 teaspoons of pesto
4 slices of artisan bread
1 teaspoon olive oil
Salt and pepper to taste
Pre-heat the oven to 400° F
Clean the caps with a damp paper towel and remove the stems and the gills. Score the top of the caps in one direction, rotate the caps 90° and score again. This will help the Portabella caps become tender.
Rub the top of the caps with olive oil, salt and pepper. Place the caps on an oiled baking sheet, seasoned s ide up. Bake the caps for 15 minutes, until they are juicy and tender.
Remove the Portabella caps from the oven and allow them to rest for five minutes before serving.
Assemble the sandwiches and serve immediately. Portabellas have a juicy texture and a flavor that pairs nicely with almost anything! Get creative with your sandwich toppings and be sure to tell us what you prefer to pair with your roasted Portabella mushrooms!