Portabella Mushroom Sandwiches

Happy Fri-yay, readers! We made it through another work week, though, do days really have meaning anymore? Honestly the only thing that keeps me grounded nowadays is what show happens to be premiering on Food Network that night (Friday is Diners, Drive-Ins and Dives in case you were curious). This weekend we have another hike planned (shocker) and my dear friend Monica is going to come up from Albuquerque to see our new place!

I wanted to make something easy and delicious last night and settled on Portabella Mushroom Sandwiches with frozen fries.

Portabella Mushroom Sandwiches

Portabella Mushroom Sandwich

2 Hamburger Buns
2 Tbsp Butter, divided
Dash Garlic Powder, divided
1/4 C Mayonnaise (I prefer Duke's but use what you like)
Dash-1 Tsp Cayenne Pepper (use less if you aren't a spice fan)
2 Tbsp Olive Oil, divided
2 Large Portabella Mushroom Caps, cleaned and stems removed
Salt and Pepper, to taste
1 Tbsp Thyme, divided
2 Thick Slices Red Onion, rings intact
2 Thick Slices of Tomato, for serving
2 C Fresh Spinach, for serving
2 Slices Pepperjack Cheese (or whatever cheese you like!)
Optional: 4 Tbsp Chopped Green Chile

Heat a skillet over medium heat and spray liberally with nonstick spray. Spread butter on both halves of both hamburger buns, sprinkle buttered sides with garlic powder and toast in the skillet for 2-3 minutes per side, or until golden brown and crispy. Set aside until serving.

In a small bowl, combine mayonnaise and cayenne until fully mixed. Divide equally between each set of buns. Divide 1 C of spinach per bottom bun and top with 1 slice of fresh tomato. Set aside until eating.

After your mushroom caps are cleaned, rub each side with 1/2 Tbsp olive oil and season with salt, pepper and thyme. Using the same skillet from earlier, cook the mushroom caps rib-side down and the onion slices for 5 minutes. Flip, cover and continue to cook for 3 minutes, remove the onion slices and divide between the buns. After your 3 minutes are up, nestle 2 Tbsp chopped green chile in the rib-side of the cap (if using) and top with 1 slice of cheese. Cover and allow the cheese to melt for 2 minutes. Turn off the heat, remove the caps and place on top of the onion rings.

CAUTION: THIS WILL BE HOT. Nate mistakenly took a huge bite the second the 'shroom hit the bun, which resulted in a nasty roof-of-mouth burn.

This sandwich is meaty, filling and messy. We ended up using a fork-and-knife method of eating but it didn't make it any less delicious. The mushrooms maintain a chewy bite, the mayo is spicy and creamy, the onion is sweet and caramelized and the veggies provide the freshness this dish needs to bring it all together.

The best part about these sandwiches is you can really customize it to your taste. You could change up the seasonings to fit with whatever meal you're feeling - Southwestern, Italian, Cajun - if you think about it, you can make it happen!

The frozen fries were an excellent side to soak up all the sandwich juices and drippings, plus who doesn't love a side dish you just have to throw in the oven and forget?

Stay tuned for more great recipes and restaurant reviews and have an excellent Friday, readers!