Most people who meet me instantly realize I am obsessed with mushrooms {obsessed with a capital O, obviously}. So it’s always been great for me as a vegetarian to find portobello burgers and sandwiches whenever I go out. But I didn’t try white truffle oil until a few years ago {which is olive oil with the white truffle essence}. I instantly fell in love {it is my new official go-to for pastas and pizzas} and decided to try making my classic portobello sandwich using the white truffle oil for my flame roasted mushroom. Paired with parmesan, spinach, sun dried tomatoes, and chèvre, it created a flavorful punch to every bite. And well, the white truffle oil infused flame roasted portobello had the most intense flavor which I plan to recreate every time I sauté or serve mushrooms.
White Truffle Oil Parmesan & Portobello Sandwich
Ingredients:
1 Portobello Mushroom
2 Tablespoons White Truffle Oil
2 Slices Bread
Spinach
Sun Dried Tomatoes
Parmesan Cheese
Chèvre
Cooking Spray
Recipe:
1. Over a low flame, toast two slices of bread with a splash of cooking spray. Once toasted, sprinkle each slice with parmesan cheese and broil on high for 1-2 minutes.
2. Add fresh spinach leaves to one slice of bread and sun dried tomatoes to the other.
3. On a high flame, being flame roasting a large portobello mushroom with the white truffle oil. Note: If more oil is required, either add a plain cooking spray {I used canola oil} or more a more indulgent option, add more truffle oil.
4. Once the mushroom is cooked, stuff the middle with the goat cheese and place it in the sandwich.
5. Slice the sandwich and enjoy!
x Paris
a dose of pretty 