This hearty and complete vegetarian meal mimics a meat-lover’s traditional pub favorite. Sandwich lettuce, onions, and a roasted Portobello mushroom topped with melted cheddar between two English muffins. To kick up the heat, spread the bread with a hefty hand of spicy mayonnaise—made by combining sharp mustard with mayonnaise—first.
Ingredients:
- 4 portobello mushrooms (about 1 1/4 pounds total), stems discarded
- 1/4 cup olive oil
- kosher salt and black pepper
- 4 slices Cheddar (about 4 ounces)
- 3 medium russet potatoes (about 1 1/2 pounds), cut into wedges
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 1/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- lettuce and sliced red onion, for serving
- 4 English muffins, split and toasted
Step 1
Heat oven to 425° F. Rub the mushrooms with
2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a
rimmed baking sheet.
Step 2
Place the mushrooms stem-side down and
roast until tender, 18 to 20 minutes. Top each mushroom with a slice of
Cheddar and continue to cook until melted, 3 to 5 minutes more.
Step 3
Meanwhile, on a separate rimmed baking
sheet, toss the potatoes with the remaining 2 tablespoons of oil and ¼
teaspoon each salt and pepper. Roast, tossing once, until tender, 18 to
20 minutes; toss with the parsley.
Step 4
Mix together the mayonnaise and mustard in a small bowl.
Step 5
Stack the lettuce, mushrooms, onion, and mayonnaise mixture between the English muffins. Serve with the oven fries.Source: realsimple.com/food-recipes
