After a couple of tries, Kevin and I successfully had our first Meatless Monday today! For dinner, we revisited an old favorite - portabello mushroom sandwiches. This is a variation of a recipe Kevin saw on The Naked Chef years ago. It's super simple and delicious! Kevin made string beans with olive oil for a side.
Portabello Mushroom Sandwiches
1/2 stick butter, softened
1/2 jalapeno, chopped
3 cloves garlic, smashed
small handful chopped onions
3 portabello mushrooms
cheddar cheese
bread (I used a whole wheat/spelt bread I made the night before)
Alright, so here's the thing. I would suggest making the butter the night before, but I've also made it immediately before cooking the mushrooms. If you make it in advance, you can be all super fancy and shape the butter into a roll and wrap it in plastic wrap. Personally, I think this is only worth it if you're going to do a whole stick and keep it around for a bit. If you're just making enough for your mushrooms, throw it in the fridge in whatever is handy. That being said, throw the butter, jalapeno, garlic, and onions in a small food processor. Mix it until evenly distributed. Package as you see fit if you made it in advance and bring it up to room temperature before you cook the mushrooms.
Lay three mushroom caps on broiler pan. Top with a generous dollop of the compound butter. Place under the broiler until the butter begins to melt. Top with cheddar cheese. Place under broiler until cheese is golden brown. Serve open face on a piece of delicious bread.
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2 comments:
We had a meatless Monday streak going for awhile, but we had to switch it to meatless-once-a-week because it was just too tough to do schedule wise. Good for you guys!
We tried two weeks before this, but kept blowing it. It's hard to do with Natty since he doesn't eat vegetables. I see a lot of frittatas in our future if we keep it up!
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