Well anyways, I figured I would try to take him on but maybe for a more reasonable amount of time like 3, maybe 4 days. Another friend of mine also suggested I present a few more healthier dishes. Hearing these two similar ideas, I felt inspired to take up their requests by attempting at least 3-4 days of nothing but healthier vegetarian dishes. I can't say I'll be completely successful in the complete avoidance of meat, but I'm willing to try and blog about it, for YOU, my readers!
All ingredients listed below are bought at a Super Wal-Mart in Connecticut. Although this isn't the cheapest of meals, it is definitely a healthier one. The substitution of a Portabella mushroom over a greasy burger is actually a quite savory and delectable choice. Creating two of these yummy open-faced sandwiches ran me about $14. Remember though, most kitchens should have most or some of the ingredients below that I may not have had in stock in mine. Some of those things you should always have are the balsamic vinegar, sun-dried tomatoes, olive oil and almost any type of cheese on-hand would probably do the trick.
Giorgio D'Lightful Portabella Caps (6 oz.) $2.94
Red Bell Pepper $1.78
(1/2 pepper; sliced)
Great Value shredded mozzarella, Great Value Ricotta Cheese or some other desired cheese
(about $2.28 a 2 cup bag of shredded or $1.94 for ricotta)
Mezetta Sun-Ripened Dried Tomatoes $3.42
(only used about 1/8th of the jar)
Asparagus, if desired to top with
(costs about $2.98/lb.)
Colavita Balsamic Vinegar $3.44
(about 3-5 tablespoons)
5-10 tablespoons olive oil
Marketside Italian Loaf $1.68
(about 2 slices; brushed in olive oil and then baked)
Firstly, I turned the oven on to broil and threw some aluminum foil on half of my broiler pan.
Next, I started on my Portabellas by extracting the stems and then washing them out thoroughly. Using paper towels, I placed them, stem-side down to drain any excess water.
In a medium-sized bowl, combine about 2-4 tablespoons balsamic vinegar and approximately 5-8 tablespoons olive oil. If you like balsamic vinegar, add 4+ tablespoons and dilute with some extra olive oil. Mix them well. If you prefer, add some salt and pepper, to taste to the balsamic-oil mixture. Cut the bell pepper in half, discarding the seeds, and then slice one half into long, thin strips.
Using a food brush, lather on a few tablespoons of plain olive oil to both sides of the two slabs of Italian bread. Bake for about 2 minutes and then flip and bake for another 2-3 minutes, or until golden brown and crispy.
Lay the dried mushroom caps, bell pepper strips, and the asparagus tips (if using) on the broiler pan. I placed the mushroom caps on the aluminum foil and the bell peppers across the tall ridges along the pan. Using the brush, evenly coat both sides of the vegetables with the balsamic-oil mixture.
Set the broiler pan into the preheated oven and bake for about 10-15 minutes. Keep an eye on them and flip them midway through.
On the warm Italian bread slices, cover the top with the desired type and amount of cheese. I used about 3 tablespoons of Great Value Original Ricotta Cheese and a small handful of Great Value Shredded Mozzarella Cheese. I then scooped up half of the broiled bell pepper strips and generously slathered that over the top. The warmth should slightly melt the cheese to that perfect medium. Add a few of the sun-dried tomatoes still saturated in it's juices, then top with the seasoned Portabella. If you are using the asparagus as well, add this vegetable atop the mushroom.
This is an extremely delicious recipe that I cooked for my husband and a friend of ours!!! They both devoured the open-faced sandwich creation in minutes, licking their chops in complete delight!
Hope you Enjoy as well!
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