|2 servings||calories per servings 520||protein serving 14 g||carbs per serving 65 g||total fat per serving 28 g|
Meaty portobello mushrooms team up with tangy goat cheese and smoky roasted red peppers on this hearty vegetarian sandwich. A lemony Dijon spread lends extra zing to your toasty buns, and there’s plenty left over to serve alongside the crisp asparagus fries as a dipping sauce.
|Nutrition Facts||/ Per Serving|
|Total Fat||28 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||65 g|
|Dietary Fiber||5 g|
MISE EN PLACE
• Heat oven to 425° F.
• Remove mushroom stems and gills.
• Snap off the tough bottom ends of the asparagus (about 1 inch).
• Zest lemon. Halve lemon, and juice 1 half (save the remaining half for another use).
• Thinly slice red pepper.
• On a baking sheet, brush mushrooms all over with a total 2 teaspoons olive oil.
• Roast in oven 10 minutes.
While mushrooms cook:
• Crack egg onto a large plate. Whisk well.
• On another plate, combine breadcrumbs, Parmesan, 2 teaspoons olive oil and 1/4 teaspoon PeachDish Salt.
• Dip each asparagus spear in egg. Lightly coat in breadcrumb mixture.
• Arrange asparagus in a single layer on a baking sheet.
After mushrooms cook 10 minutes:
• Flip mushrooms.
• Roast mushrooms and asparagus in oven until mushrooms are deeply browned and asparagus is golden brown and crisp, 12-15 minutes.
While mushrooms and asparagus cook:
• Toast buns as desired.
• In a small bowl, combine mayonnaise, mustard, lemon zest, lemon juice, honey and 1/4 teaspoon PeachDish Salt.
• Spread each bun with some lemon mayonnaise.
• Top with a roasted mushroom, goat cheese, red pepper and greens.
• Divide sandwiches and asparagus between 2 plates.
• Serve with lemon mayonnaise, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...