Marco and I decided to make Portobello mushroom sandwiches for our lunch project.
First we started out with homemade rosemary bread. I followed the same steps as the previous blog post but added in rosemary while keening the dough.
Marco went to the farmers market on Wednesday and picked up some Portobello mushrooms. They were marinated over night and roasted Friday morning.
We collected a wide selection of lettuces from the garden as well as some arugula from our plot and green onions Thursday afternoon.
Ingredients:
- Large Portobello mushrooms
- Olive Oil
- Balsamic Vinegar
- Mixed lettuces, arugula and green onion
Directions:
Wash the mushrooms and cut off the stem. Cut the cap of the mushroom into 5 to 6 long slices. Coat in olive oil and balsamic vinegar ( 2 parts olive oil, 1 part vinegar). Toss mushrooms around in the oil and vinegar to coat evenly. Let it sit in the refrigerator overnight.
Roast the mushrooms in oven at 350 F for 6 to 7 minutes. You want the mushrooms to have a soft tender consistency. This can be checked by poking a fork through the mushroom, if the fork can penetrate the mushroom easily, then it's ready.
Place the roasted mushroom on toasted bread. Top with lettuce and arugula mix. Drizzle with olive oil. Can be served hot or cold.
Enjoy!
