Vegetarian ‘Meaty’ Mushroom Sandwich

I love burgers, but there are times I want to have something light that doesn’t make me feel too full but also satisfies my cravings for flavours. Sometimes, salads just won’t do. This is a healthier version of a meat burger. I use a small seed whole wheat bread bun, mashed avocado, cheese and a variety of grilled vegetables. The important ingredient to make it ‘meaty’ is the Portobello mushroom. Feel free to use any sort of crunchy vegetables that you want, as I used what I had in my fridge.

Ingredients: (makes 1)

1 bread roll/bun/bap/baguette etc.
1 big Portobello mushroom
A few slices of aubergine
A few slices of courgettes/zucchini
A few slices of cucumber and tomatoes
A few slices of thinly sliced hard salty cheese, like Parmigiano-Reggiano.
Half an avocado, mashed and seasoned with salt and pepper.
Olive oil.
Salt and pepper to taste.

Preparation:

1. Preheat the oven to 200 degrees C.
2. In a roasting pan, add the aubergines, courgettes and mushroom and season with salt and pepper. Add olive oil on top of the vegetables and toss to coat, generously. Put the pan in the oven to cook the vegetables for about 15-20 minutes, and flip the vegetables at the halfway mark.
3. While the vegetables are cooking, prepare the sandwich. Cut the bread lengthwise.
4. Slather the buttery mashed avocado on the inside.
5. Layer the crunchy vegetables like cucumber and tomato and the hard cheese at the bottom half.
6. Once the oven roasted vegetables are ready, layer the sandwich with the courgettes, aubergines and finally with the portobello mushroom. (Doing this while the ingredients are still warm from the oven helps to partially melt the cheese at the bottom!)
7. Top with the other bread half, and garnish with a bit of salad (I used watercress here, which is great as a side salad!)

If you want it spicy, you can use chilli sauce or mustard as extra condiments.

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