Thursday, February 23, 2012

Portobello & Greens Sandwich

 When I was a kid, I never particularly liked peanut butter and jelly because the slices of bread seemed to close together to be a sandwich. These days I love a good toasty PB&J- although I'd most likely be found eating a sandwich more like this; not only is it loaded with a great blend of fresh flavors, but it is full of exciting colors, and after a few enormous bites you will be left pleasantly full. 
Great as a vegan alternative portobello mushroom's meaty texture and juicy flavor bring excitement to every dish. Some 'Naked Sweet Potato Fries' would make a great side as well! 
4 portobello mushrooms, washed and stems removed
2 c sesame teriyaki sauce
1 large golden beet, peeled and sliced into discs
3 large shallots, julienned 
2 tbs olive oil
1/3 c brown sugar
1 handful fresh basil, washed and dried
4 handfuls alfalfa sprouts
1 ripe avocado, mashed
4 tbs horseradish sauce 
4 toasted Ezekiel English muffins
Directions below! Serves:4

1) In a large Pyrex dish or bowl marinate the mushrooms in teriyaki sauce and refrigerate. Preheat the oven to 350°. Place the beet slices in the oven for 15 minutes until they begin to crisp. 
2) on a medium-high flame saute the onions in olive oil and brown sugar uncovered, stirring occasionally until they caramelize. 
 3) Broil the mushrooms on high for 12-15 minutes until juicy and tender. 
4) On one side of the Ezekiel English muffin spread horseradish sauce, top with sprouts, caramelized shallots, and a golden beet slice. On the other half spread avocado, layer with basil leaves and top with a portobello mushroom. Tightly squeeze the sandwich together and eat! 
* Check out this great sandwich- Tuna Steak Sandwich
Bon Appétit!

1 comment:

  1. Sounds fabulously delicious!! I have to eat this now :) yummm! I really like how you incorporated beets into the recipe. It's a surprise element.