And may, just possibly, be the best sandwich I’ve ever eaten.
Ok, I’m lying. The best sandwich I’ve ever eaten was a pulled pork sandwich with spicy carolina barbecue sauce from Bessingers in Charleston.
But this is a close second! And, as mama pea would say, no one died to make it.
Pump, juicy roasted portabellas sprinkled with sea salt and olive oil and smothered in goat cheese between a fluffy hamburger bun. And ready in only 15 minutes? Can you say lunch is served?
I have to say, I felt a liiiiiittle guilty making these without Adam. The guy loves his mushrooms and I’m thankful for it.
He also loves his pulled pork…and I’m thankful for that, too.
Roasted Portabella and Goat Cheese Sammies
makes two big sammies
2 large portabella mushroom caps, stems twisted off and “gills’ scraped out with a spoon
1 tbsp extra virgin olive oil, divided
1/4 tsp salt, divided
2-4 tbsp soft goat cheese
2 whole grain hamburger buns for serving
dijon mustard for serving
lettuce for serving
Preheat oven to 400 degrees and line a baking sheet with a piece of aluminum foil.
Rub each mushroom with olive oil on both sides and sprinkle generously with salt. Place gill side up on the baking sheet and roast for 15 minutes, turning mushroom caps over midway through cooking.
To prepare sammies, toast hamburger buns (or stick in the oven for the last few minutes of roasting). Spread dijon mustard on each bun and top with lettuce. When mushrooms are done roasting, spread each liberally with goat cheese and place in sandwich.