Marinated Steamed Mushroom Sandwich

Ingredients

2 large portobello mushrooms, stems diced

4 slices brie cheese

1 heirloom tomato, cut into quarters

4 slices Rustica olive loaf bread

Topping for tomatoes

1 Tbs olive oil

1 Tbs balsamic vinegar

1/2 tsp agave nectar

1/2 tsp himalayan salt

1/2 tsp pepper

Marinade

1 Tbs olive oil

2 Tbs balsamic vinegar

1/2 tsp thyme, dried

1 tsp red pepper flakes

2 tsp garlic salt

1 tsp paprika

1/2 tsp himalayan salt

1/2 tsp pepper

Directions

Cut slits into the mushrooms, mix marinade ingredients together in a large bowl, and let the mushrooms soak in the marinade for 30-60 minutes. Next, steam the mushrooms for 10 minutes, rotating half-way.

Meanwhile, roast tomato at 450 degrees for 30 minutes in a parchment-lined baking dish coated in the tomato topping. Place tomatoes and cheese on top of the mushroom (gill-side) and broil until the cheese is melted. Place the mushroom between the 2 slices of olive bread.

I wanted to find a new way to cook our favorite portobellos so I decided to invent a good marinade, cut slits so the marinade could soak in, and tried steaming them for a change. Well, they turned out to be juicy and delicious. The roasted tomatoes added a ton of flavor and the melted cheese gave comfort to the sandwich. I set up a table in our backyard, made some fresh sweet corn, and we had a very enjoyable night:)