baby bella, red pepper and arugula sandwich

by Kristina Sloggett

in Dinner,Gluten Free,recipes,Vegan

We are halfway through week two of the #MushroomMakeover. I am obligated to post one recap per week, but as always, when excited about something, I do more – in addition to the weekly review, I will be sharing some of the recipes I’ve been making recently. My recap posts will be at the end of each week, on Fridays or Saturdays.

This sandwich was especially good, and I am really liking arugula lately also. Such a unique flavor, and it goes well with the crispy sauteed mushrooms and the sweet and mildly spicy red peppers. The garlicy bean spread provides some extra oomph and flavor – this would be great as a bowl, as well – over quinoa or salad.

A couple of years ago, via The Chew, Mario Batali  taught us that when sauteing a pan of mushrooms, just chill out and Do Not Touch Them too much. If you turn them too soon, they dehydrate and poach. If you leave them alone, they brown and crisp.

I did exactly this, and it was decadent.

See the golden brown on one side (just after finally turning them)? Crispy goodness.

I made them the star of my lunch yesterday.

baby bella, red pepper and arugula sandwich

YIELD: two sandwiches

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

1 tablespoon coconut oil
7-8 baby portobello mushrooms, sliced
1 gluten free baguette, cut in half and sliced lengthwise
roasted garlic bean spread
2 handfuls arugula leaves
4 pieces roasted red pepper, sliced
4 slices havarti cheese (vegan)

INSTRUCTIONS:

In large saucepan over medium heat, melt coconut oil and add mushroom slices. Do not turn mushrooms, allow to brown for several minutes, until crispy crunchy browned.

While mushrooms are browning, prepare sandwich: spread generous layer of roasted garlic bean spread over both sides bread, top with arugula leaves. Place cheese slices over arugula, top with layer of warm mushrooms to melt cheese. Follow with roasted red pepper slices and remaining mushrooms, if any.

These flavors are great together – and my new Mario technique of crisping the ‘shrooms is a good one, indeed. Serve with a salad of peppery arugula, you have a spicy flavorful lunch – enjoy!

Do you have a favorite mushroom?

Anything you’d like me to create during this Mushroom Makeover challenge?

 

SPABETTIE IS A FINANCIALLY COMPENSATED BLOGGER AMBASSADOR FOR THE MUSHROOM COUNCIL, AND IS PARTICIPATING IN THE #MUSHROOMMAKEOVER 30 DAY WEIGHT LOSS CHALLENGE. THE OPINIONS EXPRESSED HEREIN ARE THOSE OF SPABETTIE AND ARE NOT INDICATIVE OF THE OPINIONS OR POSITIONS OF THE MUSHROOM COUNCIL OR MAMAVATION.

 

 

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