Last Updated on January 6, 2021 by Carrie Korem, FNTP
Oh my, it’s hot here in Texas. We arrived amidst the rain on Friday evening and were greeted by my parents and a kitchen full of food. Mom made pan-fried cajun corn, black-eyed peas, salad, jalapeno cornbread, and a heavenly summer fruit cobbler overflowing with cherries, peaches, blackberries, blueberries and cherries.
Saturday the family divided up the duties to get ready for my Mom’s 60th birthday party. Dad picked up the Cuatro Leches Cake from La Duni, Pete and my brother picked up the gifts, and the girls and I shopped for the food. The girls made place cards and decorated the table, everyone helped prepare dinner, and we all munched on “fish and chips” (a thick potato chip topped with smoked salmon, sour cream and lemon zest). The menu featured wonderful light summer fare: grilled shrimp with lime butter, orzo salad with roasted vegetables, arugula salad with shaved parmesan, garlic parmesan rolls. We washed it all down with a few gallons of my grandma’s sweet tea.
My brother, tossing the salad.
I love our family celebratory meals. Loads of laughter over a good meal. It really doesn’t get any better than that.
The dessert was my all-time favorite cake (and I’m not really a cake-kind-of-girl). There is a restuarant here in Dallas called La Duni that makes a Cuatro Leches Cake that’s out of this world. A sugary-sweet cake drenched in a flavorful, rich cream, enveloped in meringue and drizzled with Arequipe caramel sauce. If you’re ever in the Dallas area, you must take some time out for a piece of their cake (and a mojito, they make the best in town).
The family has left now, Pete flew back to California to work, so it’s just the kids and I here in Dallas with my parents for the week. I offered to make dinner the other night and tried out these double stuffed portabella mushroom sandwiches. As I cooked, my dad walked in the kitchen and asked what I was making. After I told him, he cocked his head to the side, raised his eyebrows and said, “hmm.” (This means he’s not thrilled) I served the sandwiches with spiced and roasted potato chips and a salad. My dad raved. I proved him wrong. I love it when that happens.
Serves: Makes 3 sandwiches. Serves 6
Double Stuffed Portabella Mushroom Sandwich
The sandwiches are huge so plan on splitting one between two people. I also tried it without the bun and it was just as delicious.
Adapted slightly from Rachel Ray Magazine.
Save RecipeIngredients
- 6 portabella mushrooms, cleaned, stems trimmed
- 1 large red onion, sliced into 1/2-inch thick slices
- 3 large whole wheat or sourdough buns
- 2 tablespoons coconut oil
- 3 teaspoons mayonnaise
- sea salt and freshly ground black pepper
- 1 cup blue cheese
Instructions
- Preheat the grill on medium-high for 10 minutes. Place the mushrooms, onions, and buns on a large baking sheet. Brush coconut oil on mushrooms and onions (to prevent them from sticking) and spread 1 teaspoon of mayonnaise on each bun. Season mushrooms and onion generously with salt and pepper. Grill mushrooms stem side down and onion for 5 minutes with grill lid down. Using tongs, flip the mushrooms and onion. Divide blue cheese evenly among three mushrooms. Close lid and grill for one minute until cheese has mostly melted. Remove mushrooms and onion from grill and lightly toast the buns on the grill.
- Place 3 portabellas without cheese on top of the three with cheese. Place mushroom stack on the bottom half of a toasted bun, top with onion slice and then place the remaining bun half on top. Repeat until all of the sandwiches are assembled. Serve immediately.
To assemble:
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https://deliciouslyorganic.net/double-stuffed-portabella-mushroom-sandwich/
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