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Glycemic Index Forum / Sugar Busters Forum > Main > Recipes
If you guys are like me, then you LOVE mushrooms made just about any way (I don't like 'em fried...blah). I foudn this in the newspaper this morning and thought I'd share. biggrin.gif Oh, fun part, it was already legal!

Portobello mushroom caps, cleaned.
Olive oil
Very thinly sliced garlic
Tony Chachere's Original Seasoning
Crushed Red Ppper
Black Pepper
Cayenne Pepper
Chili Powder
Tabasco Sauce
Nonstick Cooking Spray
Large WW Hamburger Buns
Fresh Spinach Leaves
Sliced Red Onions
Sliced Tomatoes
Sliced Bell pepper
Cheese, if desired

1. Place mushroom caps in a reclosable plastic bag with olive oil, vinegar, sliced garlic, Tony's Original Seasoning, crushed red pepper, cumin, black pepper, cayenne, chili powder and tabasco. Let marinate all night.

2. Spray a baking dish with nonstick cooking spray. Pour the mushrooms and marinade into the baking dish. Bake in a preheated 400-degree oven for 15-20 minutes. When you hear the mushrooms sizzling, they're done.

3. Place a mushroom cap on the bottom half each toasted bun. Top with spinach leaves, a slice of onion, a slice of tomato a slice of bell pepper and cheese, to your tastes.

I Haven't tried it yet, and it appears to be kind of spicy, but I have a thing for spice ( I grew up in La, what can I say? smile.gif Also, it seems to be high sodium, so adjust as you see fit. smile.gif Otherwise, it seems to be pretty healthy.

I like to do them on the grill. Just keep brushing them with olive oil occasionally (and CAREFULLY) and turning them, and lightly sprinkle on either Mrs. Dash or (my personal favorite) McCormick Montreal Steak Seasoning (at WalMart). Top with Swiss cheese, serve as-is or open-faced on rye or pumpernickle bread with a salad.
Em - these sound atomically hot!! laugh.gif I LOVE mushrooms, but have to forego the stomach is about as strong as a wet tissue!!
What can I say? Louisiana born and bred. biggrin.gif
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