Portobella Mushroom Sandwich

Today's recipe is a yummy one courtesy of Hungry Girl.  If you don't know who Hungry Girl is I suggest you run, not walk, over to her site and sign up for their newsletter (after you finish reading my post of course).  You will get lots of delicious, nutritious recipes delivered right to your inbox as well as some great coupons and other helpful advice. 

Now I am not a big mushroom fan, never have been.  However, in my quest of losing weight I became a bit more adventurous in the foods that I tried.  Portobella mushrooms are thick, absorb flavor well and you can truly convince yourself that you aren't biting into a mushroom.  Seriously, this sandwich will have you forget.  This recipe is for the stove top but now with the nicer weather on the horizon, and the grill making a more frequent appearance, I might try moving this recipe outdoors!

My husband rated this recipe a 10 (note that we only use a 5 spoon scale).  I rated it a 4 1/2 (only because slightly somewhere in the back of my brain I did remember it was a mushroom) and my eldest son even asked for seconds. 


from Life in the BAT Cave

Photo Credit: Hungry Girl

Please note: This recipe is for 1 sandwich, so double, triple, quadruple, etc. appropriately for your crowd.

Ingredients:

1 large portobella mushroom, stem removed

1 tsp. olive oil

1/8 tsp. salt (or more to taste)

2 dashes ground thyme (or more to taste)

1 Tbsp. fat-free mayonnaise

Dash cayenne pepper (or more to taste)

1 stick light string cheese

1 Arnold Select Sandwich Thins OR Pepperidge Farm Deli Flats roll

1 tsp. light whipped butter or light buttery spread

2 dashes garlic powder

1 thick slice red onion, all rings intact

1 large slice tomato

1/2 cup shredded lettuce

Directions:

1.  Coat both sides of the mushroom with oil and sprinkle with salt and thyme.  Gently rub the seasonings into the mushroom and set aside.

2.  Season mayo to taste with cayenne pepper.  Mix well and set aside. 

3.  Pull Sting cheese into pieces and set aside as well.

4.  Split apart your roll and spread the inside with butter.  Sprinkle with garlic powder.

5.  Bring a large skillet or grill pan sprayed with nonstick spray to medium-high heat.  Place roll halves in the pan with the buttered sides down.  Once warm and toasty, remove and plate with the buttered sides up.

6.  Place mushroom in the skillet/pan, rounded side up, along with the onion, side by side.  Cook for 5 minutes, then flip both mushroom and onions.

7.  Top mushroom evenly with cheese, cook for another 5 minutes or until cheese and veggies have softened. 

8.  Pace mushroom on the bottom half of the roll.  Top with onion, tomato and lettuce.  Spread the buttered side of the rolls top half with mayo then place on sandwich.

9.  ENJOY!  mmmm....yummy!