image by Jasmine Greene

 

Nowadays, we’re so on the run that cooking of any kind has become a daunting task. We so easily succumb to the convenience that is restaurants and fast food and afterwards hate ourselves for it. For some reason, we seem to think that the act of cooking is a strenuous and day long affair, but it’s not! What bogs a lot of people is the time management part of cooking. The art of knowing how long something takes to cook definitely takes a lot of time and practice, but hopefully my instructions can make it much easier. This 8 minute portobello mushroom sandwich is a great example of very simple time¬†management. If you follow these instructions, then you can have yourself a quick, delicious and healthy meal that is great for yourself or if ¬†you happen to have surprise guests over for weekend lunch. You can substitute lettuce for the alfalfa sprouts, but I find the earthy taste of the sprouts complement the tang of the vinegar and coolness from the cucumber. If you happen to have tomatoes on hand, slice them up and add them to the sandwich. It brings sweetness and depth to the sandwich. The best part, aside from the ridiculously quick cook time, is that it tastes great and is great for you!

Ingredients

  • 1 portabello mushroom caps, washed and de-stemmed
  • 1/8 cup of balsamic vinegar
  • 2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup alfalfa sprouts, rinsed
  • 1/8 cup cucumber, sliced (preferably English cucumber)
  • mayonnaise
  • 2 slices of whole wheat bread, lightly toasted
  • ziploc sandwich bag

Directions

  1. Put the balsamic vinegar, garlic powder, salt and pepper into the ziploc bag.
  2. Place one portabello mushroom in the bag and coat with the mixture. Once fully coated take out and place capside down on a frying pan.
  3. Place the pieces of toast in your toaster oven and set for 5 minutes.
  4. Turn on the stove to high heat and let the mushroom cook.
  5. Slice the cucumber and tomatoes while the mushroom is cooking.
  6. Turn the mushroom and cook the other side.
  7. Rinse of the alfalfa sprouts.
  8. Once your toast is done, take out of the toaster put a light smear of mayonnaise on both sides.
  9. Layer one side of the toast with alfalfa sprouts and the other with cucumber and tomato.
  10. Turn off the heat from the stove and place the mushroom on the alfalfa sprout side of the sandwich.
  11. Place other piece of toast on top of the mushroom and enjoy!

 

Jasmine Greene

Jasmine Greene has been a freelance writer for over four years with experience in video game, book and movie reviews. She lives in Manhattan. Nardio is her second of hopefully many (successful) web ventures. When she is not working as an executive assistant or at Nardio, Jasmine volunteers at Kitty Kind so that she can get her crazy cat lady on.

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