This quick portobello sandwich with goat cheese pesto spread is as satisfying as it is delicious!
Author: Emma
Serves: 4
Ingredients
For the mushroom:
1 tbsp olive oil
1 small onion, diced
4 portobello mushrooms, destemmed
2 garlic cloves, minced
2 cups low sodium vegetable stock
¼ cup balsamic vinegar
2 tbsp mirin*
2 tsp dried thyme
For The Goat Cheese Spread:
⅔ cup soft goat cheese
2 tsp pesto
To Assemble:
4 rolls or crusty bread of choice (I adore ciabatta rolls for this, but whatever you fancy!)
Roasted Red Peppers (from a jar, or make your own- see notes)
Handful of spinach
Method
Heat olive oil in a large pan, and add the onions. Cook for a couple of minutes over a medium high heat until starting to soften, and then add the garlic and mushrooms, Cook for a minute more.
Add the vegetable stock, vinegar, mirin, and thyme, reduce the heat to low and cook for 5 minutes, then flip the mushrooms and cook for 5 minutes on the other side. The liquid should reduce, and thicken, and the mushrooms should become tender and juicy.
Meanwhile, make the goat cheese spread: mix together the cheese and pesto in a small bowl and set aside
Assemble the sandwich: split each roll in half, and toast under the grill (broiler) for a minute, spread each half with the goat cheese spread. Layer on the cooked mushrooms, and top with the onions, peppers and spinach.
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/2036-2/