Roasted Garlic Portabello Sandwich with Pesto

Photo by Amy Angelo

Photo by Amy Angelo

You are better than microwaveable meals and Pb + J for lunch! Upgrade your lunch to something you’ll actually look forward to while still having something totally healthy. Enter our Roasted Garlic Portabello Sandwich with Pesto, this sandwich comes together so easily and tastes better than those high-end restaurants.

While the oven is heating up simply marinate portabello mushrooms with olive oil, balsamic, garlic, and salt. Roast to perfection. Toast your bun — I like LittleNorthernBakehouse buns, smear with our Spinach Pesto (or don’t be a hero — store bought is almost as good), layer with a mushroom, grilled, onions, and arugula.

I hope you try this easy and delicious sandwich and upgrade your lunch!

Cheers,

katie :)

Yield: 4 Servings

Roasted Garlic Portabello Sandwich with Pesto

Portabello Burgers:

  • 4 portabello mushrooms

  • ¼ cup balsamic vinegar

  • 2 tablespoons olive oil

  • 4 cloves garlic, minced

  • 1 red onion, cut into 4 thick slices, rings kept together

  • Handful of arugula

  • Little Northern Bake House Gluten-Free buns

  • Spinach Pesto (see below)

Spinach Pesto:

  • 2 cloves garlic, minced

  • 2 cups loosely packed baby spinach

  • 1 big bunch of basil, about 30 leaves

  • Juice of ½ a lemon

  • 1/3 cup nutritional yeast

  • 1/3 cup + 1 tablespoon olive oil

  • Salt to taste, about ½- ¾ teaspoon

  1. Pre-heat oven to 375. Line a rimmed baking sheet with parchment paper.

  2. Clean mushrooms with a damp paper towel. Gently de-stem. Using a spoon, scrape out the gills.

  3. Place mushrooms (cap side up) on prepared baking sheet. Whisk together balsamic vinegar, olive oil, garlic, and a few big pinches of salt. Massage mixture onto mushrooms, pouring any remainder liquid on the top of the mushroom. Add red onion slices to opposite side of baking sheet.

  4. Bake for 30 minutes, flip and bake for an additional 15 minutes.

  5. Meanwhile make pesto: Combine all ingredients in a food processor, and process until smooth. Salt to taste.

  6. Toast buns, generously smear with pesto, layer mushroom, red onion slices, and arugula. Enjoy!

Chef’s Tip: Be sure to use a rimmed baking sheet so any excess liquid doesn’t fall into your oven. Also be sure to parchment line the baking sheet so it’s easier to clean up … trust me!

*** This post was sponsored by Little Northern Bake House, but the opinions are my own.

Photo by Amy Angelo

Photo by Amy Angelo

Katie Farina2Comment