|2 servings||calories per servings 583||protein serving 15 g||carbs per serving 48 g||total fat per serving 37 g|
Chef Seth Freedman writes: Portabella Mushrooms became very popular as I was starting my career. Before they were all over every menu, chefs had a field day with this versatile new product. It makes an excellent veggie sandwich thanks to its sturdy texture and hearty flavor. Peppadews are a very special little pepper: tart, just a bit spicy and sweet, they make the ideal component in a spread for this sandwich.
|Nutrition Facts||/ Per Serving|
|Total Fat||37 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||10 g|
|Monounsaturated Fat||17 g|
|Total Carbohydrates||48 g|
|Dietary Fiber||4 g|
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!
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.Learn More...