Sometimes we like to have some meatless additions to our menus and this Portobello, Emmental, & English Cucumber on Rye is a great one. Portobello mushrooms are very hearty and meat-like and are a great alternative to a burger. Emmental cheese is a medium-hard Swiss cheese with a savory and nutty flavor that originates from the Emmental region of Switzerland. Adding some crisp English cucumber slices, homemade dijonasie, and serving it all on whole grain rye bread makes one healthy and delicious sandwich. This recipe make two sandwiches. Here’s how to make it:
Start by making the dijonasie by combining 1/4 cup of real mayonnaise, 2 tsp. of Dijon mustard with chardonnay, and 1 tsp. dried dill weed. Mix together well and set aside. Preheat broiler to high with rack 6-8 inches from the heat. If using a grill, preheat the grill.
Two large Portobello mushrooms are needed, stems removed.
Once stems are removed, gently scrape out the black gills with a spoon.
Brush both sides with olive oil and season with salt and pepper. Place the mushrooms on the grill to cook or on a foil lined baking sheet and cook under the broiler about 6-8 inches away from the heat turning to cook evenly until tender (about 6-10 min. depending on the size). Keep an eye on them. You want them tender but not mushy so they hold their shape for filling.
Be sure to drain off all of the liquid that comes off the mushrooms.
Grate one cup of Emmental cheese and place half in each cooked and drained mushroom cap and put back under the broiler for about 1-2 minutes until the cheese melts. Watch carefully.
Prepare some romaine lettuce leaves and slice 1/4 inch slices of English cucumber. If desired, lightly toast the rye bread.
Spread the dijonasie mixture on four slices of your favorite rye bread, (I used seeded whole grain rye and toasted it lightly).
Place lettuce and cucumber slices on half of each sandwich and top with the cheese filled Portobello cap.
Top with the second slice of rye bread and slice in half if desired.
Serve the sandwich with your favorite side (I served ours with sweet potato fries). Enjoy and happy cooking!
Prep Time: 15 min.
Cooking Time: 10-15 min. total
Difficulty: Easy
Servings: 2
Ingredients:
2 large Portobello mushrooms
1 cup grated Emmental cheese or any Swiss cheese
1/4 cup real mayonnaise
2 tsp. Dijon mustard with chardonnay
1 tsp. dried dill weed
romaine lettuce leaves
1 med. English cucumber sliced in 1/4 inch slices
4 slices lightly toasted whole grain rye bread (with or without seeds)