On a whim, I took some random stuff from the refrigerator and combined it to create one hell of a sandwich... I call it, the 'Shroom Sando. If you prefer more protein, add some grilled chicken to that sucker... it's quick and easy and will leave you a very happy camper.
Marinate sliced mushrooms with 1/4 cup of olive oil, 1/8 cup balsamic vinegar, salt, pepper and a tablespoon of dijon mustard [in a ziplock bag] and refrigerate for at least an hour. Sautee mushrooms with marinade until soft. Spread pesto on your bread, add mushrooms, smashed avocado and top with a slice of gouda. Bake in the oven, open-face, until cheese is melted.
Ingredients:
Mushrooms, balsamic vinegar, olive oil,
dijon mustard, gouda cheese,
avocado, pesto & artisan bread
Marinate sliced mushrooms with 1/4 cup of olive oil, 1/8 cup balsamic vinegar, salt, pepper and a tablespoon of dijon mustard [in a ziplock bag] and refrigerate for at least an hour. Sautee mushrooms with marinade until soft. Spread pesto on your bread, add mushrooms, smashed avocado and top with a slice of gouda. Bake in the oven, open-face, until cheese is melted.
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