It was a Saturday and lunchtime was approaching. My husband, lying on the sofa, would soon demand food…
A peek in the fridge determined that he would have portabella mushroom sandwiches with chipolte mayo…and he would like it.
1 pkg Portabella mushrooms
Extra Virgin Olive Oil (EVOO)
Fresh cracked black pepper
2-3 Chipotle peppers
1 cup Mayonnaise
Mix EVOO, salt & pepper together. Brush on mushroom caps. Heat a skillet to medium and pan fry mushrooms, starting with the smooth side down. Cook for about 3-4 mins per side, pressing down on caps with spatula to release juices.
Mix 1/3 cup mayo with 1-2 chipotle peppers (pick your heat levels, I use 3 but I like it spicy). Chop peppers finely and then mix with mayo.
Put it together:
Toast potato bread and then spread on chipotle mayo. Put one-two mushrooms per sandwich, covered with 1 slice provolone cheese. Add slices of avocado and salad greens. Slice in half and serve.