I love a good sandwich and portobello mushrooms are as meaty and flavorful as the real thing. Today I used a lot of fresh herbs in my avocado apple salad and my portobello sandwich. Fresh herbs brings any dish to life and just like my favorite movie Auntie Mame said,”Life is a banquet and too many poor sucka’s are starving to death!”
2 cups of fresh portobello mushrooms
1/3 cup of sliced red onion
1/2 chipotle in can
1/2 cup of mayo
1tsp. of honey
2 slices of aged cheddar
4 fresh basil leaves
2 sliced Roma tomatoes
2 slices of toasted whole grain bread
1 gala apple sliced into cubes
1 ripe avocado sliced into cubes
1 sprig of fresh mint
1 culantro leaf (or 1/3 cup of cilantro)
1tsp. of dried rosemary
2 tsp. of sea salt
1tbs. of good Balsamic vinegar
1tsp. of fresh ground black pepper
In a food processor pulsate the mayonnaise, chipotle and honey. Set aside in the refrigerator.
Sauté mushrooms with a bit of olive oil and red onions on medium low heat. When mushrooms start to cook and the onions begin to become translucent add balsamic vinegar. Season with dried rosemary, sea salt and fresh black ground pepper. Cover and cook for ten minutes on low heat and set aside.
Cut apples and avocado into cubes. Mince culantro and mint. In a bowl, mix avocados, apples, mint and culantro lightly and add olive oil, sea salt and fresh black ground pepper. Set aside.
Slice Roma tomatoes and cheddar cheese. Toast whole grain slices of bread and spread with chipotle mayo. Add cheddar slices, cooked mushrooms, tomatoes and fresh basil leaves. Serve with avocado apple salad. Candela!