A fat, juicy hamburger loaded with all the fixings is one of my all-time favorite things to eat. Lucky for me, Seattle has loads of good burger places to keep me happy. But sometimes (just sometimes) I find myself craving a burger, but secretly wanting to be a bitter healthier. And on those rare occasions I make these Roasted Portobello Sandwiches with Shallots and Sharp Cheddar.
These portobello sandwiches are seriously amazing. One bite and you’ll be hooked. And you won’t miss the red meat at all. Trust me. These even look just like a “real” hamburger. Check out that melty sharp cheddar cheese and those caramelized shallots! I want to dive right in!
I like to use pesto sauce as a spread instead of mayonnaise or ketchup, which gives these sandwiches some real freshness. I’ve got a few pesto recipes that work really well here. Or feel free to use your own favorite pesto sauce .
Excuse me while I wipe the drool off my face…..
Roasted Portobello Sandwiches with Shallots and Sharp Cheddar
- 4 portobello mushrooms
- 1/4 tsp. each salt and pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 1/2 cups sliced shallots
- 6 ounces sharp cheddar cheese, sliced
- 4 whole wheat English muffins (or bun of your choice)
- 4 tablespoons pesto sauce
- 1 cup mixed greens
- Pre-heat your oven to 425 degrees.
- Remove and discard the stems from the mushrooms. Using a small spoon, scrape out and discard the gills. Gently wipe the mushroom cap with a damp paper towel.
- Place the mushroom caps on a large rimmed baking sheet. Brush both sides with olive oil (I used about 2 tablespoons total) and place the mushrooms cap side up. Sprinkle the caps with salt and pepper. Roast in your pre-heated oven for 15 minutes. Using tongs, flip the mushrooms so the gill side is now up and place back in the oven for an additional 5 minutes. Remove the mushroom caps from the oven and flip again so the cap side is now up. Top with the sliced cheddar cheese, dividing the cheese evenly between the 4 mushroom caps. Place the mushroom caps back in the hot oven until the cheese melts, about 1-2 minutes.
- While the mushrooms are roasting, sauté your shallots. In a non-stick pan heat the butter and 1 tablespoon olive oil. Add the sliced shallots and sauté over low-medium heat, stirring frequently, until the shallots are soft and slightly browned, about 10 minutes. Remove from the heat and set aside.
- Toast your English Muffins.
- To assembly your sandwiches, spread 1 tablespoon pesto sauce on one side of each of the four English muffins. Layer on the mushroom cap, sautéed shallots and mixed greens, dividing all the ingredients evenly between the 4 sandwiches. Top with the lid of the English Muffin and serve immediately.
1. You could certainly cook the portobello mushrooms on the grill.
2. If you don’t have sharp cheddar cheese, Havarti would be a great alternative.
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