My goodness have I been struggling lately. I have been so SO busy lately. I have to say, though, I wouldn't change much of anything. I'm loving my new job, I got to travel to New Orleans for an amazing conference about educating gifted children, and I spend a wonderful weekend with my best friends full of yummy food, tons of fun, and lots of love. So even though I'm feeling overwhelmed, I realize things really are pretty wonderful for me.
With all that traveling, though, comes some pretty unhealthy eating. That means the meals I make at home really need to be healthy, balanced, and quick to get on the table. These sandwiches really fit the bill. It took me all of five minutes to get the oven preheated and prep the mushrooms and some sweet potatoes. While they were roasting, I got everything else ready. When the mushrooms and sweet potatoes were done, I assembled the sandwiches and voilá! Dinner. Done.
Roasted Portobello and Goat Cheese Sandwiches
slightly adapted from Clean Eating, November/December 2011
1 lb. portobello musrooms, stemmed and cut into 1/4-in. slices
1 1/2 tsp. olive oil (I used my mister to reduce amount)
1/2 c. chévre (spreadable goat cheese)
1/2 shallot, finely chopped
2-3 TBSP minced red bell pepper
1 tsp. lemon juice
2 tsp. chopped fresh thyme
salt and black pepper, to taste
4 whole-wheat hamburger buns
4 c. arugula or spinach
1. Preheat oven to 375 degrees F. Toss mushrooms and oil together in a bowl. Alternately, lay mushrooms slices on a rimmed baking sheet, spray with oil, then turn and spray other side. When oven reached temperature, roast mushrooms until tender, about 20 minutes, turning once.
2. Meanwhile, in a medium bowl, combine chévre, shallot, bell pepper, lemon juice, and thyme. Season with salt and pepper, to taste. Set aside.
3. When mushrooms are finished, remove from oven and allow to rest. While resting, toast hamburger buns.
4. Assemble sandwiches by spreading chévre mixture on bottom bun then layering equal amounts of mushrooms and arugula or spinach. Serve warm.