Having not being a fan of mushrooms most of our lives, we weren't too sure about trying this recipe a few months ago. However, we found it so good that we are not hesitant to making it again. Plus, it's simple and that's what is great.
Here's what you do:
Sprinkle a bulb of garlic with olive oil and wrap up on foil. Roast for 40 minutes at 450.
Meanwhile, rub oil on the mushroom caps and place gill side up on a baking sheet. Mix together 2 minced shallots, 1 tbsp balsamic vinegar, 1 clove garlic, 1 tsp thyme and pepper in a bowl and spoon over mushrooms. Bake for 30 minutes along with the garlic until mushrooms are softened. Then sprinkle monterey jack cheese and parsley and broil until cheese melts.
After the garlic has roasted, mash it up and spread it on buns and broil just until toasted. Add one to two portobello mushroom caps and top with a bun.
These are totally easy and super yummy. They also make great leftover sandwiches too. I know there are many variations on this type of sandwich, but I'm sticking with this one for awhile.
We've been quite busy lately and cooking a lot. We are almost done with the triathlon - just a few more miles to log over the next couple days. Hope everyone has a great Wednesday!