Since last October, Philip and I have made a conscious effort to eat less meat. It’s partially for health benefits and partially to save money-and we save, on average, about $30 a week on groceries as compared to our days of almost daily meat consumption. We’re by no means militant about it, though. Portobello and mozzarella sandwiches were on the menu, and I had half of a package of proscuitto left in my fridge….so I pulled out the stops on this one.
Ingredients (for 2 servings)
3 portobello mushroom caps 1/2 medium onion
1 tablespoon olive oil 2-3 ounces fresh mozzarella
2 ounces proscuitto baby spinach
salt & pepper 2 hamburger buns
Preheat the olive oil in a 12-inch skillet over medium heat. Thinly slice the onion half and saute until the onion slices begin to soften. While the onions cook, slice the mushrooms thinly, then add them to the skillet as well. Saute until the the onions and mushrooms are thoroughly cooked. Slice the proscuitto crosswise into ribbons and add to the skillet; saute until browned. Salt and pepper to taste.
While the mushroom, onion, and prosciutto mixture is cooking, slice the mozzarella into thin slices. Slice the hamburger buns (I used my white-whole wheat brioche buns) in half and spread with mayo. Lay the cheese across the buns (I like to do this so that the heat from the mushrooms will melt the cheese). Divide the mushroom mixture between the two buns, then top with some spinach leaves, and, finally, the bun top.
While some people like to use a whole mushroom cap and cook it like a hamburger patty, I like to slice the mushrooms because I feel like it makes the sandwiches easier to top and eat. This sandwich would have been great “meatless”, but the proscuitto really sends it over the edge!