Roasted Portabella Sandwich
makes 2 sandwiches
2 portabella mushrooms, stems removed
2 thin buns (Orowheat 100% whole wheat sandwich thins recommended) or pita bread
2 tablespoons hummus
2 tablespoons olive oil
1 cup arugula
1 roasted red bell pepper or equivalent amount in strips
2 slices red onion
Preheat oven to 375 degrees. Place mushrooms on a baking sheet and drizzle about 1 tablespoon olive oil over each portabella mushroom cap and rub with fingers to coat the whole thing. Sprinkle generously with salt and pepper. Bake mushrooms for 20 minutes or until tender. Alternately, you can grill them on the BBQ.
When mushrooms are done, spread 1 tablespoon hummus over each sandwich thin half. Place 1/2 cup arugula on the sandwich bottom, place the mushroom on top, then add 1/2 of the roasted red bell pepper to each and top with red onion slices.
This is a pretty basic (and vegan) sandwich that we enjoy on weekends and can be altered in a number of ways. Sometimes I add garlic and rosemary to my mushrooms before baking. Other times I toss the arugula leaves in a simple lemon and olive oil vinaigrette before placing on my sandwich for added flavor. Salt and pepper are musts in this sandwich, although other seasonings would be great too. So season, season, season, or things could get pretty boring, really quickly.