On Friday, in celebration of the weekend and impending birthday celebrations I made myself this sandwich that was definitely indulgent but not too heavy. My inspiration came from this post over at A Beautiful Mess. It was a delicious and filling lunch!
To cook the portabello mushroom:
-Take one portabello mushroom cap, wash thoroughly and cut off the stem. Using about a half a cup of red wine let the mushroom soak while heating up a pan with about a tablespoon or two of butter. Drain off the red wine and cook the cap, a few minutes on each side, seasoning with salt and pepper, until it is soft and cooked through.
Toast a bun, slice cheese and other toppings of your choice (I picked tomato and half an avocado). The mushroom is flavorful enough that you shouldn't even need condiments. Enjoy :)
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Tonight is my last big/little reveal, we are getting the best littlest! I am also so excited that our little fam is going to have my big and grandbig join us for pizza and fam jam happiness and bonding.
Hope you're having a relaxing Sunday!
Abby
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