Portobello Mushroom Sandwich with Guac Potato Skins

Serves 2

Ingredients

4 slices whole wheat sour dough bread

1 portobello mushroom, thinly sliced

2 tsp garlic thyme infused olive oil

1/2 red pepper, thinly sliced

Guacamole

1 avocado

1 garlic clove, pressed

1 tsp cumin

1/2 tsp sea salt

1/2 tsp pepper

1 baked red potato, cut in half

1/2 marinara sauce

Directions

1. Preheat oven to 450 degrees

2. Place sliced portobello mushroom and red peppers on baking sheet and coat with olive oil and bake for 10 minutes

3. Spoon out half the potato insides and bake for 8-10 minutes on the same baking sheet as the mushrooms and peppers.

4. Meanwhile, make guacamole by mashing the avocado and stirring in the remaining seasonings.

5. Make sandwiches by layering guacamole on each slice of bread and topping with the mushrooms and peppers.

6. Make the potatoes by spooning in guacamole into each half and topping with marinara sauce.

I was very pleased with how this quick supper came out. I had leftover potato skins from baked potatoes I made the other night that I was too full to finish, so I thought I would save them and turn them into an appetizer or side dish in this case. I sliced the mushrooms as thin as possible, which I really liked the texture of. I read an article about a portobello mushroom that was cooked at a restaurant that resembled steak and they said that the mushroom was sliced very thin, so I thought I would experiment with it. I just infused the olive oil a few days ago, so this was my first recipe trying it out. This was also my first time trying the whole wheat sour dough bread, which was amazing! The tartness of the bread added a great flavor to the sandwich.