Crispy Baked Portabella Mushroom Sandwiches

We came up with this sandwich after having the same old portabella mushroom sandwich over and over again.  The mushroom with the balsamic vinegar, some garlic, sautéed, maybe some spinach on top.  It was always the same whether we made it or ordered it out.  So when we needed to use the mushrooms in the refrigerator, we tried something new.  And it is delicious!!

Crispy Baked Portabella Mushroom Sandwich

For Mushrooms:
2 Portabella Mushroom Caps
1 c Panko Bread Crumbs
1 Egg plus 1 tbsp water
2 slices cheese (any kind you like)
2 tbsp Olive Oil
Salt and pepper
2 Soft Rolls – I used sesame seed

For Fresh Greens:
I package Herb Mix Organic Salad
(If you cannot find this, use an Arugula / Spinach blend)
2 tbsp Olive Oil
2 tsp Balsamic Vinegar
Zest of ½ a lemon

Preheat oven to 375°

Wash mushroom caps and remove stems.  Place breadcrumbs in large bowl and season with salt and pepper.  Scramble egg with 1 tbsp water in a separate bowl.  Dip caps in egg wash and then into breadcrumbs.  Coat both sides thoroughly, pressing the breadcrumbs on to the mushroom. 

Drizzle some oil onto the bottom of the cap and place on baking sheet bottom side down.  Bake in oven for 20 minutes.  Drizzle oil on top of cap and flip over.  Bake for another 15 minutes.  Add cheese to top of caps and return to oven until melted.  I used a four cheese Italian blend but I have also used provolone or mozzarella. 

In a bowl whisk together your oil and vinegar.  Add the lemon zest and ¾ of the bag of package of salad mix.  Toss to coat well.

Place the mushroom on the roll and top with the salad.  Serve with a vegetable for dinner or with chips or fruit for lunch.  We had ours with Roasted Sweet Potatoes Fries.  It was Mangalicious.