A veggie lover’s delight!
Portabella Sandwich
Yield: 6 Portions
INGREDIENTS
6 portabella caps
1 cup olive oil
4 minced garlic cloves
2 seeded and minced serrano chilies
6 tbsp. prepared Dijon mustard
1 tbsp. dried oregano
1 tbsp. dried thyme
1 tsp. kosher salt
1/4 tsp. ground black pepper
3/4 cup goat cheese
1 tbsp minced chervil
1 tbsp. minced chives
1 tbsp. minced parsley
1 tbsp. minced tarragon
6 ciabatta rolls
18 1/4-inch thick slices of plum tomato
3 cups mixed baby greens
DIRECTIONS
Using a paring knife peel the outer layer of skin off the top of the portabella caps. Using a spoon, gently scrape off the gills, from the underside of the caps. Rinse quickly to remove any remaining gills and skin.
Combine the oil, garlic, Serrano chilies, mustard, oregano, thyme, salt, and pepper. Apply to the mushroom caps and marinate for a minimum of 2 hours, but no more than 8 hours.
Place the mushroom caps in a microwave-safe container and cook with your Panasonic Microwave at P8 for 8 minutes, draining off excess liquid every 2 minutes, cook until soft, not soggy.
Combine the goat cheese, chervil, chives, parsley, and tarragon. Soften in the microwave at P10 for 15 seconds.
Slice the rolls and place them on a microwave-safe plate cut side up. Lightly oil the cut side and "Toast" at P10 for 1 minute.
To assemble the sandwiches spread 1 tablespoon of the goat cheese and herb mixture on each piece of bread. If necessary, re-soften the cheese and herb mixture by cooking at P10 for 10 seconds.
Slice one portabella for each sandwich and place on the base.
Top each with 3 slices of plum tomato and 1/2 cup of mixed baby greens.
Skewer each sandwich with a toothpick before serving.