Hi Everyone!
If you’re totally in the mood for a healthy “pig-out” night this weekend – you’re gonna wanna try this Roasted Garlic Portabello Sammy with Pesto! The flavor profile on this deliciously healthy, Plant-Based sandwich is so tasty and multi-dimensional – you won’t believe it’s nutritious.
We’re talkin’ a meaty Portabello mushroom marinated in garlic, balsamic & a lil’ olive oil, surrounded with fresh, peppery arugula, grilled onions and garlicky pesto – sandwiched in between your favorite gluten-free toasted buns.
It’s Chef Katie’s Recipe!
This yummy sammy is the creation of Chef Katie Farina, a Whole Food Plant-Based Chef, Author and Founder of Katie’s Healing Kitchen – an online Whole Food Plant-Based Blog, Brand & Resource for Plant-Based Recipes, Online Cooking & Meal Prep Classes and more!
Chef Katie & her husband Enzo – he’s helping 😉
Want to be extra, extra BAD?? Sure you do….. Whip up Katie’s Clean Eating Brownie Batter Milkshake and serve it alongside your Portabello burger. Add some baked sweet potato fries – and seriously… there’s NO reason to eat the icky stuff ev-ahh again. 😉
Try it with Katie’s Clean-Eating Brownie Batter Milkshake!
“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, 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 🙂
Roasted Garlic Portabello Sandwich w/Pesto | PLANT-BASED
Ingredients
Portabello Burgers
- 4 portabello mushrooms
- ¼ cup balsamic vinegar
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 onion, cut into 4 thick slices, rings kept together
- Handful of arugula
- Gluten-free buns of choice
- 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
- â…“ cup nutritional yeast
- â…“ cup + 1 tablespoon olive oil
- Salt to taste, about ½- ¾ teaspoon
Instructions
- Pre-heat oven to 375. Line a rimmed baking sheet with parchment paper.
- Clean mushrooms with a damp paper towel. Gently de-stem. Using a spoon, scrape out the gills.
- 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.
- Bake for 30 minutes, flip and bake for an additional 15 minutes.
- Meanwhile make pesto: Combine all ingredients in a food processor, and process until smooth. Salt to taste.
- Toast buns, generously smear with pesto, layer mushroom, red onion slices, and arugula.
