A sandwich comprised of a portobella mushroom may not sound very exciting, but don't knock it til you try it. The Bella Burger contains a pan-roasted portobella mushroom, melted cheese, and sauteed onions that sandwiched between two toasted bread slices smeared with my special sauce. This delectable combination transforms humble ingredients into an unconventional masterpiece (originally inspired by Hungry Girl).
Makes 1 Sandwich
1 large portobella mushroom cup,wiped clean and gills scraped out
1 tsp. extra virgin olive oil
1/2 tsp. dried thyme leaves
1/8 tsp salt, or more to taste
1 tbsp. special sauce (see recipe below)
dash of garlic powder
2 tbsp. reduced fat mozzarella cheese, shredded
2 slices light gluten free sandwich bread
1 teaspoon Promise butter spread
1/2 small onion, cut into half rings
1. Drizzle oil on both sides of mushroom and then use your hands to rub in thyme and salt. Set aside.
2. Spread butter on one side of each bread slice. Sprinkle with garlic powder.
3. Spray a medium skillet with nonstick spray and bring to medium heat. Place bread in skillet, buttered sides down. Cook until toasted and golden brown, then place on plate with buttered sides down.
4. Place mushroom in skillet, rounded side up, then place the onion slices beside the mushroom. Cook for 5 minutes, stirring onions occasionally.
5. After 5 minutes, remove onions from pan and set aside in a small dish.
6. Flip mushroom and top evenly with cheese. Cook for another 5 minutes.
7. Spread half of the special sauce on each slice of bread on the side facing up (not the buttered side).
8. Place mushroom on top of special sauce on one slice of bread. Place onions on top of mushroom and finish with remaining slice of bread (buttered side out). Eat up!
A mixture of roasted beets, yogurt, and ketchup creates an unexpectedly exquisite sauce with a hint of sweetness. This sauce is based on a recipe I saw on The Chew.
1 beet, stems and leaves removed
1/4 cup fat-free Greek yogurt
2 tbsp. ketchup
salt & pepper
1. Preheat oven to 350 degree.
2.Scrub beet well than wrap in tightly in aluminium foil. Place on baking sheet and roast until tender, about 1.5 hours.
3. Unwrap beet carefully and discard foil and any liquid that has accumulated. Allow beet to cool.
4. Once beet is cool, peel it and place small food processor or blender. Puree until smooth.
5. Transfer beet to a small bowl. Stir in yogurt and ketchup. Season with salt and pepper.