Portabello, baby kale, red pepper & swiss sandwich
I'm not a real tv sports girl, but I do love excuses to cook up some good food for game time. The recipe below is a hearty & satisfying vegetarian sandwich. I hope you like it!
Ingredients
Serves 2 (my kids are not yet fans of mushrooms), but easy to adjust for your needs
- 2 Portabello mushroom caps
- 1 Red bell pepper
- 1/4 cup Soy sauce
- 2 cups fresh Baby kale
- 1 clove minced Garlic
- 1/2 teaspoon Chopped Ginger
- Olive oil
- Sliced Swiss cheese
- Hamburger buns
- Trader joe's Whole seed Dijon mustard
Directions
- Marinate mushroom caps & sliced red peppers in 1/4 cup soy sauce in small roasting pan
- Preheat oven to 400°
- Cover mushrooms & peppers with tin foil, place in oven for 20-30 minutes, until soft
- Add 1 tablespoon of olive oil to pan, heat to medium
- Add garlic & ginger, heat for 2-3 minutes
- Add 2 cups of fresh baby kale
- Sautée garlic, ginger & kale for 5-7 minutes
- Toast hamburger buns in oven
- Place mushrooms, pepper, kale & slice of Swiss cheese on hamburger bun
- Place in warm oven 3-5 minutes to melt cheese
- Spread top of roll with Dijon mustard
- Serve with your favorite side, since this was football food, we opted for sea salt kettle chips.
- Enjoy