SEATTLE — Mushrooms are a staple of plant-based cooking because of their texture, flavor, and health benefits. Chef Makini Howell from Plum Bistro has an easy and mouthwatering recipe for a portabello. She joined us from Makini's Kitchen.
Gyro Portobello Sandwich with Herb-Whipped Fetta
Ingredients:
2 portobellos stemmed and cleaned
olive oil
1-2 tablespoons of your favorite gyro seasoning
1 medium tomato sliced into about 4-6 slices
a few thin slices of red onion
1 small cucumber sliced
jalapeno slices (optional)
2-4 leaves of lettuce
4 Slices of bread toasted
Herb whipped Fetta
1 tablespoon or more fresh dill
1 tablespoon or more fresh chopped parsley
1 tablespoon roasted garlic
Juice of ½ Lemon
Instructions:
In a mixing bowl add in a block of feta and whip until fluffy. Once fetta is whipped transfer to a small bowl and add in fresh herbs, roasted garlic, and lemon juice. Mix and set aside. Slice portobellos and drizzle with olive oil and portobello seasoning. Heat a pan to medium-high and add in a bit of cooking oil, once the pan is hot add portobellos and cook until golden brown and fragrant. Remove from heat and set aside.
To prepare sandwiches toast bread and give a generous spread of whipped fetta, add cooked portobello, tomatoes, cucumber, sliced onion, jalapeno if using, a sprinkle of salt, and 1-2 leaves of lettuce. Add more fetta on the top slice of toast and top sandwich, slice, and enjoy!
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