MAKES: 4 SERVINGS (1 SLICE BREAD + 1 CUP PORTOBELLOS & GREENS PER SERVING) • DIFFICULTY: easy
As much as I love mushrooms, they are seldom a main dish for me. Portobellos are the exception because they’re so hearty and satisfying. This open-faced, knife-and-fork sandwich makes a quick and easy lunch or dinner entrée.
8 to 12 ounces portobello mushroom caps, thinly sliced
3 scallions, minced
6 cups chopped spinach or chard
1 teaspoon dried thyme
½ teaspoon smoked paprika
¼ teaspoon ground black pepper
2 tablespoons Umami Sauce
½ teaspoon salt-free stone-ground mustard
⅓ cup Almond Milk
4 slices 100% whole-grain bread
2 tablespoons chopped fresh parsley
Heat 2 tablespoons of water in a large skillet over medium-high heat. Add the portobellos and stir-fry until softened. Add the scallions and spinach and cook, stirring, for 1 to 2 minutes to wilt the greens. Add the thyme, paprika, black pepper, Umami Sauce, mustard, and Almond Milk, stirring to blend well, and cook for 1 to 2 minutes longer to thicken slightly. Keep warm while you toast the bread. Once the bread is toasted, cut the slices in half and arrange them on plates. Top with the portobellos and greens and sprinkle with parsley. Serve warm.
VARIATIONS: Add 1 cup of cooked beans. Serve over brown, black, or red rice or another whole grain instead of toast. If you prefer, try shiitakes instead of portobellos. Likewise, you can use kale or tatsoi instead of spinach or chard.
Mushrooms may be able to boost immune function. An Australian study found that people eating a cup of cooked white button mushrooms every day can elevate their saliva IgA levels—antibodies that neutralize and prevent viruses from penetrating into the body—by as much as 50 percent.123 This appears to translate into fewer viral infections.124