There are several reasons that I grow my own vegetables in my container garden.  (Which I will discuss in a later post.)   The main reason that I grow my own food, of course, is to eat it. Mmm!

Today, dinner was a delicious portobello and basil sandwich.  Okay, so the portobellos weren’t grown in my container garden.  They were on sale at my local grocery store, and I thought they’d make a perfect accompanyment to the oodles of fresh basil that I have growing in a planter box in my back yard.  The garlic was also from my container garden.

Here’s what I did:

Ingredients:

• Bread (we used whole wheat sour dough)
• Mayo
• Fresh garlic
• Portobello mushrooms (one cap per sandwich)
• Mozzarella cheese
• Olive oil
• Sea salt
• Basil, chopped

First, preheat the oven to 350°.  Place the portabello mushroom caps on a cookie sheet (with the smooth side down), and drizzl a little olive oil onto each of the caps.  Sprinkle a tiny bit of sea salt onto each, and then pop the sheet into the oven.

While the mushroom caps were roasting,  mix up some mayo (1/4 cup) with a clove of fresh garlic.  Toast the bread (I used anini press), then spread the mayo on each slice of bread.

After about 15 minutes, take the mushrooms out of the oven.  Place a slice of mozzarella cheese on each cap, and top with as much chopped basil as  you like.  (Personally, I like a lot,  but my husband just likes a little.)   Pop them back into the oven for about five minutes.

Remove the mushrooms from the oven, and allow them to set for about five minutes.  Serve between the toasted, may0-spread bread.  Delicious with a fresh-from-the-garden salad, too!

Originally posted 2009-07-09 21:02:06. Republished by Blog Post Promoter