Why hello there! This week has been nothing short of crazy, and I can’t believe it is already Thursday! Where did it go? I had a final exam on Monday night {hate being on quarters}, and I am pretty sure my mind has completely shut down since then. Corporate Tax will do that to a person. I am on Spring Break until Wednesday when my LAST QUARTER OF GRAD SCHOOL begins!
I have my gestational diabetes test today at the OB’s office. It is just the one hour, but I am not looking forward to sitting there waiting for them to draw blood…or drinking that sugary drink! I really hope I pass, because I have ZERO desire to do the 3 hour test!
Anyway, we had these great sandwiches for dinner last night. They were very filling, and I always love a good sandwich!
Portobello Sandwiches {modified from AllRecipes.com}
Ingredients:
- 1 cloves garlic, minced
- 3 tbs olive oil
- 1/4 tsp thyme
- 1/4 tsp dill seed
- 2 tbs balsamic vinegar
- 2 large portobello mushroom caps
- 2 hamburger buns
- 1/2 tsp capers
- 1/8 cup fat free mayo
- 2 slices of onion
- 2 leaves of lettuce
- 6 pickles
Directions:
- Turn on the indoor grill, and set to 250 degrees.
- In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, and pepper.
- Put the mushroom caps, bottom side up, on the grill. Brush the caps with 1/2 the dressing. Cook for 5 minutes.
- Turn the caps, and brush with the remaining dressing. Grill 4 minutes. Toast the buns lightly.
- In a small bowl, mix capers, dill seed, and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, onion and lettuce.
Grade: B
Comments: These were really good, but Nathan pointed out that they were better the last time I made them {about a year ago}. They left me really full, but I definitely think they could have used more vegetables. I wish I had some tomatoes to use or even some cucumbers. Overall the balsamic vinegar gave it a great flavor especially with the garlic. You could definitely make this into a salad or do an open-faced sandwich instead!
