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Monterrey Chicken-Fried Portobello Sandwich
Submitted by: p.a.harmon
These meatless sandwiches feature Portobello mushrooms, which are a velvety brown mushroom that boasts a deep mushroom flavor.
Ingredients
- 1/2 cup biscuit baking mix
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 4 fresh large portobello mushrooms (4 oz. each), stems removed
- 1 cup bottled ranch salad dressing
- 2/3 cup canola oil
- 4 slices Monterey Jack cheese (1 oz. each)
- 4 large kaiser rolls or crusty hard rolls
- 1/2 cup shredded romaine
- 1/2 of a medium tomato, chopped
- 1 avocado, peeled, pitted, and chopped
- 1/2 tsp. ancho chile powder
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Method
In a shallow bowl combine biscuit mix, garlic powder, salt, and black pepper. Dip mushrooms in 2/3 cup of the salad dressing; dredge in biscuit mixture. Preheat oil in a large heavy skillet. Fry mushrooms for 5 to 7 minutes on each side or until nicely browned. Transfer mushrooms, stem sides down, to the unheated rack of a broiler pan. Place one slice of cheese on each mushroom cap. Broil until cheese is melted. Place a mushroom on the bottom of each Kaiser roll. Mix together shredded romaine, chopped tomato, and chopped avocado; divide evenly among sandwiches. Stir the ancho chili powder into the remaining 1/3 cup salad dressing; pour evenly over sandwiches. Top with roll tops.
Notes: This sandwich is hearty enough for any palate, meat-lovers and vegetarians alike.
Number of Servings: 4
Submitted by: p.a.harmon ( See all of p.a.harmon Recipes )
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