Today’s Cooking & Eating Adventure
Decided to bake portobello mushroom caps for sandwiches.
Portobello
Marinade – Braggs (or soy or tamari), olive oil, pepper, Italian seasoning, garlic, and onion granules.
Bake at 400 for 30 to 40 minutes. Flipping halfway through.
Asparagus
Cut and cook to desired size and tenderness.
Sauce – yogurt, olive oil, lemon, salt, pepper, dill
Sandwich – features great bread, creamy mayo, juicy tomatoes, peppery sprouts, and savory portobello mushrooms. The asparagus and cucumbers adds a fresh, crunchy contrast, complementing the rich flavors.
This portobello, sprout, and tomato sandwich has a savory, earthy taste from the portobello, a crisp, peppery bite from the sprouts, and a juicy, tangy freshness from the tomato. The Italian Seasoning add another satisfying taste dimension where the flavors balance each other.
See my page on Portobello Mushrooms for more recipes – Portobello Mushrooms – The Next Meal
Other Recipes and Information
Eight Common Grocery Store Mushrooms and How to Use Them – https://www.lauramali.com/eight-common-grocery-store-mushrooms/
- Button mushrooms
- Cremini mushrooms
- Portobello mushrooms
- Shiitake mushrooms
- Oyster mushrooms
- Enoki Mushrooms
- Lion’s Mane Mushrooms
- Porcini Mushrooms
A Comprehensive Guide to Grocery Store Mushrooms – https://grocycle.com/grocery-store-mushrooms/