Illustration depicting a plethora of fresh cooking ingredients

Rosemary Portobello & Beet Sandwiches

Prep time: 10 mins |Cook time: 15 mins |Total time: 25 mins |Serves: 2 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Rosemary Portobello & Beet Sandwiches

Prep time: 10 mins |Cook time: 15 mins |Total time: 25 mins |Serves: 2 |

Rosemary Portobello & Beet Sandwiches

INGREDIENTS

  • 2 brioche rolls (or ciabatta)
  • 2 cups of baby arugula
  • 2 portobello mushrooms sliced
  • ½ cup of goat cheese
  • 1 small bunch of fresh rosemary
  • 1 cup of Cook’s Pantry Sliced Beets
  • Chips on the side
  • 4 TBSP olive or avocado oil
  • pinch of salt and pepper

DIRECTIONS

  1. Over medium heat, warm oil and a few sprigs of rosemary in a large skillet. Add a pinch of salt and pepper. When rosemary becomes fragrant, add sliced portobellos and cook until browned.
  2. Repeat until all mushrooms are cooked on each side and set aside. Slice your brioche buns in half and use the leftover oil in the pan to toast until browned.
  3. Spread goat cheese on one side of each sandwich generously.
  4. Add sliced beets, mushrooms, and pile with fresh baby arugula.
  5. Serve with chips on the side.

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