About the Dish

4 small Portobello Mushrooms
1 teaspoon PeachDish Salt
2 packets Mayonnaise
2 small Peppadew Peppers
2 sprigs Basil
2 teaspoons Apple Cider Vinegar
1 small Shallot
1 packet Grey Poupon Dijon Mustard
1 packet Turbinado Sugar
2 small Buns
1 small Lettuce
2 1/2 ounces Arugula
1 ounce Parmesan Cheese
Per Serving
Calories 583
Total Fat 37 g
Saturated Fat 7 g
Trans Fat 0 g
Polyunsaturated Fat 10 g
Monounsaturated Fat 17 g
Cholesterol 10 mg
Sodium 1051 mg
Total Carbohydrates 48 g
Dietary Fiber 4 g
Sugar 14 g
Protein 15 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


Please read entire recipe before beginning
Prepare your mise en place: Clean the portabellas by breaking off the stem, peeling skin off the top of their caps, and using a spoon or back of a knife to gently scrape away the dark ‘gills’ under the caps. Finely chop peppadew pepper. Pick and chop basil leaves. Peel and mince shallot. Separate leaves of gem lettuce; wash and dry them. Wash and dry arugula.
Brush mushroom caps with 1 tablespoon olive oil, and sprinkle with a total 1/2 teaspoon PeachDish salt. Place on a heavy baking pan. Leave them gill-side up and let stand while you make the peppadew mayo and salad dressing.
To make the mayo: In a small bowl, combine mayonnaise, peppadew and basil. Set aside.
To make the dressing: In the container of cider vinegar add shallot, mustard, sugar, remaining 1/2 teaspoon PeachDish salt and remaining 3 tablespoons olive oil. Place cap on bottle and shake well to emulsify.
Put the pan with portabella caps under the broiler and cook 4-5 minutes. Flip them, and cook 3-4 minutes more. Add the buns, cut side up, to the edges of the pan and broil 30 seconds to lightly toast.
To assemble sandwiches, spread the cut side of each bun with peppadew mayo, and place a broiled portabella cap and lettuce leaf on each.
To assemble the salad, place arugula in a medium bowl. Drizzle with dressing and toss well. Add Parmesan, and toss lightly to combine. Serve sandwiches with salad on the side. Enjoy!