Portobello Mushroom FLATS

Based on the title, did you think they were shoes?    Well, they’re not. It’s the title of the recipe further down in this post. But first, the usual this and a little of that.

The workout today:  Running only, no weights.  My goal this week is to try to get in at LEAST 35 miles and that’s going to be tough because I have the 5K race on Saturday which means no long run… UNLESS I get some miles in early in the week. Today turned out to be a long run.  6.5 miles on the T/M and I woke Shane up to go 6.25 miles more around Valley View Golf Course, up to the eagle to see the sun rise and then a few loop-de-loops.  Total miles = 12.75, average pace 9.4.  Beautiful morning for a run.  We saw 3 other runners in the golf course.

Today is a total waste fun filled day. My partner and I have a table at the local Manufacturing EXPO.  I’m really hoping it was advertised and we get some good attendance.  There will be a manufacturing trade show in NYC this weekend so we hope anyone coming through Utica from upstate will stop in.  I don’t like trade shows any more.  The internet is a much more valuable tool and a GREENER way to reach out and connect.

Speaking of GREEN ….actually, we’re talking mushrooms.  Here is today’s SO GOOD recipe.

This is another one of those recipes converted to suit my tastes and my pantry.  The recipe was based on Mushroom Panini’s but we didn’t have any Italian bread (shame on US!) so I used a whole wheat flat bread.  The flat bread was large rectangular pieces of bread and one large piece was perfect to be split in half and used between Ted and myself.

Portobello Mushroom FLATS – serves 2

Pesto Sauce

• 1/4 cup mixed nuts/seeds:  Remember a while ago we made a combination of ground up mixed nuts and seeds (HERE IS THE LINK) – well, now is a good time to use them. It is a combo of pecans, walnuts, sunflower seeds and almonds.  If you are making them fresh, simply process until finely chopped.
• 1 tsp minced garlic
• 3/4 cup fresh basil leaves – torn small
• 2 TBS Parmesan cheese
• 1 TBS lemon juice
• 3 TBS olive oil
• salt and pepper to taste
• 2 TBS reduced fat sour cream

Mix all the above together and chill.

The Mushrooms

• 2 large Portobello mushrooms – remove stems, peel and remove gills. Wipe clean

• 2 TBS balsamic vinegar
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 slices of flat bread or other bread that you want to use for your FLATS
• 4 oz Mozzarella cheese – sliced
• Roasted Red bell peppers – buy these in a jar.

Pour the balsamic vinegar over both sides of the mushrooms, salt and pepper and let it soak in.

Heat a large frying pan over medium heat.  Add a little oil (maybe 1 TBS) and let it heat up.  Add the mushrooms, gill side down (IF the gills were still there ) and put a weight on top of the mushrooms or just keep flattening them down with a spatula.  Turn over after 5 minutes or so of cooking. Do the same on the other side, keep flattening for another 4 –5 minutes.

When the mushrooms are cooked, lay the bread out on a cutting board and spread your pesto on all four pieces of bread.  Top with the Mozzarella cheese on two of the bread slices and add the hot mushroom on top of the cheese. Now put the pepper on top of the mushroom and cap it off with the last slice of bread.

Carefully move the assembled sandwiches (aka “FLATS”) to the hot skillet – still on medium heat.  Cook until cheese melts, about 4 minutes per side.

You’ will need a knife and fork to eat these mouth watering little beauties!

Just look at that pesto and melted cheese!  

Do you have a Panini maker?  Would you recommend getting one?

Joanne