Open-Face Portabello Mushroom Melt

Portabello mushrooms are a delicious alternative to hamburgers, turkey burgers and those miracle veggie burgers.  They are filling and satisfying and can be teamed up with a host of goodies to make a mouthwatering weekday meal for yourself or your family.

This is a perfect Spring or Summer lunch and so filling that you may not need a big dinner.  I added lots of flavors that I enjoy.  Sometimes, I make it strictly vegetarian, however, today, I added a couple of strips of low fat turkey bacon, because I wanted a bacon taste with the avocado I decided to add.

I always just use what I have in the fridge.  For example, I had some spring onions that needed using, so I cooked them instead of regular onions.  Anything that you would use to garnish your hamburger patties, you can use here.

 I used TJ's California-style Protein Bread and grated sharp Cheddar.  Way yummy!  You might like another hearty bread that will hold up to the ingredients.  If you notice, I did not use any salt  since my sauce is quite flavorful and the cheese and ranch dressing are salty enough.  Besides, you can taste the freshness and meatiness of the mushroom.

Ingredients

2 slices whole grain bread, toasted
1 or 2 Tbs olive oil
Large Portabello Mushroom, whole or sliced
Light mayo or your own special sauce* (See below)
Tomatoes, thin slices
Grated or sliced cheese
Onion slices, sauteed
2 slices crispy turkey bacon
1/2 avocado, sliced
Spring greens or lettuce of your choice
1 to 2 Tbs light Ranch dressing
Freshly ground pepper
My Own Special Sauce *

Heat olive oil over medium  heat. Add mushroom and saute, covered, on both sides in the olive oil.  Add onion slices and cook until soft.  Added grated or sliced cheese of choice.  Turn off heat and cover so the cheese melts over the mushroom and onions.  At this point, you can slice the mushroom so it spreads over both pieces of bread

Meanwhile, toast the bread and let get crispy.  Spread the mayo or sauce on both slices.  Place toast side-by-side on a plate.  Add spring greens and sliced tomatoes.  Grind pepper to taste on tomato slices.  Place mushroom with melted cheese and onions on top. Make sure to spread all ingredients over both slices of toast.  Add ranch dressing and spread over the top.  Place bacon slices acroos the top and add the avocado slices.  Not only beautiful, but delicious looking!

*My Own Special Sauce

1 cup light mayo
3-4 Tbs Greek yogurt or light sour cream
Pinch or two of cumin seeds
2-3 Tbs dill relish
Cayenne pepper to taste

Mix all ingredients well in a small mixing bowl. Chill before serving to let the flavors blend.  With this recipe, you can adjust ingredients to taste. 

 *  I also use this sauce on my fried catfish.  Way yum!

Sunday Night Dinner in a Sandwich for Two

Sunday dinner doesn't always have to be an elaborate all-day cooking affair,  In fact, this meal takes very little time and effort.  You can make it for an intimate dinner for two or even for a family..  All it takes is Portabello mushrooms, grated mozzarella or cheddar cheese. onions, tomato slices, extra virgin olive oil, sprouted wheat bread or whole wheat or whole grain hamburger buns.

I must admit that when I came in  recently from a long Sunday of visiting friends I love who are in assisted living facilities, I was really hungry and didn't feel like waiting for the mushrooms to marinate.  10 minutes was all it took.  I actually marinated, if you can call it that, the mushrooms right in the non-stick pan I cooked them in. 

I put about 1 tablespoon olive oil in the pan, then placed very thin slice onions all over the bottom.  Next, I took two  large Portabello mushrooms caps, wiped them dry  with paper towels and rubbed the top side with a little extra virgin olive oil and placed them on their tops in the pan with the olive oil and onions.    Meanwhile, I put about a tablespoon of olive oil into the underside of the mushrooms, sprinkled ground dill, garlic powder, savory, fresh ground pepper and Italian seasoning over them and added some thin slices of onion.  I Iet everything sit so all the flavors could soak through.

After about 5 minutes, I inverted the mushrooms and sprinkled the seasonings on the tops of the caps, which had been sitting on the onions and olive oil.  Then I turned the stove on and cooked them, covered, top side up over medium-low heat for just a few minutes.  Turn off the heat and add grated or your favorite sliced cheese.  Cover for a few seconds, letting the cheese melt over the caps.

Let drain on paper towels.  Serve on your favorite bread, lettuce or spring mix, (pictured above) tomatoes, the cooked onions, mayo or guacamole and anything else you like.