Sometimes you just need some veggies.
I love meat, but sometimes I'm just not in the mood for it. Last night was one of those nights.
I made portabella mushroom sandwiches and roasted cauliflower.
I love a good portabella sandwich. I made this one a bit differently than usual.
Instead of washing the mushroom, I patted it clean with a damp paper towel. I heard somewhere (Rachael Ray maybe?) that you're not supposed to completely wet the mushroom.
I still brushed both sides with extra virgin olive oil and then seasoned it with garlic salt, basil, onion powder, and cajun seasoning.
I put them in the skillet and cooked on medium heat until both sides were soft. Then I turned the burner off and let them sit. I found that this softens them up more without over cooking them. It flattens them to make them a little easier to eat as a sandwich.
While the mushrooms sat in the skillet, I sliced some tomatoes from my tomato plant-- that's still producing!
It lives by my washer. I planted it in a huge pot, and I'm glad I did! That way I could move it inside when it turned cold outside and the tomatoes would keep coming for a little longer!
I had earlier put some cauliflower in the oven and followed a recipe I found on Pinterest.
I dressed the sandwich with cheddar cheese and mayonnaise mixed with some cayenne pepper. And it's sitting on a gluten free bun from Dempsey Bakery.