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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!