My parents live blocks away from an amazing farmer’s market. While the market is only open in the warmer months, it is plentiful and diverse during those months. My personal favorites are the corn ears that arrive by the truck full and people just climb all over the corn picking out their ears, and a close second, the gladiola vendors who come with the talk stalks of summer flowers in any and every color.
And hey, the freshly made donuts aren’t bad either 😉
But, let’s leave comment on the donuts behind. Today is Meatless Monday, but we’re going to keep it healthy.
In recent years, my parents started buying portobello mushrooms from their lovely farmer’s market. They marinade and grill them most often. I’m not sure if they eat them as a side or sandwich…or as an ingredient in other dishes. The beauty is, these meaty mushrooms are exceptionally low in calories and full of fiber and micronutrients…and they can be used in so many ways throughout cooking.
My only wish is that Mr. Prevention loved portobellos as much as me.
When Mr. Prevention was away for business recently, I decided to recreate a sandwich I had last summer that wow-ed me. All I know is that goat cheese and pesto were involved…and that’s all I needed to know. I took things a bit further by marinading the mushrooms in high quality olive oil and balsamic vinegar…with a TON of garlic. The flavors paired beautifully with the creamy goat cheese and earthy pesto.
Why did it take me so long to put a mushroom on a sandwich? So good.
Balsamic and Pesto Goat Cheese Portobello Burgers
2 (3 oz) portobellos, stems removed
3 Tbsp extra-virgin olive oil
3 Tbsp balsamic vinegar
6 garlic cloves, roughly chopped
2 oz goat cheese, softened
1 1/2 Tbsp prepared pesto
1 cup mixed spring greens
2 (2.5 oz) foccacia buns, cut in half
olive oil spray
Combine oil, vinegar, and garlic in a gallon-size zip top bag or large bowl; add portobellos and rotate to coat well. Marinade the mushrooms for at least several hours, up to 24 hours.
Heat an indoor griddle or grill, or large frying pan over medium heat. Once hot, add the portobellos and cook 3-4 minutes per side or until softened and heated through; remove from heat and cover to keep warm.
Meanwhile, combine the goat cheese and pesto in a small dish; set aside.
Spray the cut side of each side of the foccacia buns with olive oil and heat cut side down in the warm pan until warmed and slightly browned. Remove from heat and smear with the goat cheese-pesto mixture, add the portobello and spring mix. Serve hot.
Yield: 2 sandwiches
Nutrition Information (per sandwich): 380 calories; 21.5 g. fat; 15 mg. cholesterol; 589 mg. sodium; 36.0 g. carbohydrate; 3.5 g. fiber; 7.0 g. protein
Result: I find portobello sandwiches to be so satisfying — the mushrooms are so dense and take on flavors so well, that I consider them a blank slate that is extremely low in calories and a good source of fiber. Even with the rich goat cheese and pesto, I love that this sandwich on the indulgent foccacia comes in under 400 calories. Pair this sandwich with a soup or salad and you’ve got one filling, healthy, vegetarian meal
Fingers crossed for NO SNOW this week! Bring on spring!