This Cana de cabra and portobello on focaccia is a delicious and hearty sandwich!
The Deets
Introducing your soon-to-be obsession creamy and veggie sandwich! This is a roasted Cana de Cabra & portobello mushroom sandwich with a lemon dijon vinaigrette, all on focaccia bread. My favorite thing about Cana de Cabra goat cheese is that is bakes so nicely into bread & it was no different with a portobello mushroom. You bake the goat cheese right in the center of the portobello, so the whole thing comes together super quick. But the magic doesn’t stop there. The lemon dijon vinaigrette adds a refreshing tanginess, cutting through the richness of the cheese and portobello mushrooms, while the focaccia bread provides the perfect canvas, giving way to a soft, pillowy interior that cradles each ingredient with care. This is a great vegetarian option! So whether you’re a vegetarian or simply seeking a meat-free option, this roasted Cana de Cabra and portobello mushroom sandwich is guaranteed to earn a top spot on your favorites list. If you like this sandwich check out my other sandy ideas here! From hearty classics to inventive twists, there’s something for every craving. Full recipe is below! Happy weekend and enjoy!
Ingredients
- Bread of choice this is focaccia
- 1 portobello mushroom per sandwich
- 1 slice of Cana de cabra goat cheese per sandwich
- Pickled shallots
- Spinach/ arugula/ greens of choice
- Olive oil
Dijon lemon vinaigrette:
- 1/2 a lemon
- 3 tbsp Whole grain dijon
- 2 tbsp Olive oil
- 1 small shallot diced
- A big drizzle of balsamic glaze
- 1/2 tsp Red pepper flakes sea salt
- Pepper
- note: If you can’t get your hands on the Cana de Cabra goat cheese you could definitely use another type of goat cheese instead. The mushrooms are like little cups so just form the cheese in a little disc shape and add to the middle of the mushroom.
Instructions
- Preheat oven to 350. Clean and remove stems from the mushrooms and lay flat on a baking sheet. Slice goat cheese and put disc in the center of each mushroom. Drizzle with olive oil, salt, pepper and red pepper flakes. Bake for about 20 min or until cheese is nicely melted
- Combine all ingredients for your vinaigrette and whisk until smooth.
- Coat bread in olive oil and cook in a skillet for 2-3 min per side.
- Assemble your sandwich: add vinaigrette, greens and mushroom to bread. Top with pickled shallots and more vinaigrette. Enjoy!
