No Meat Night! PORTABELLA MUSHROOM SAMMIES WITH SWEET POTATO FRIES

Ok, so it seems my blog has become mostly about food....that is not my intention. However, I just could not pass up sharing this recipe. It is easy. It is healthy. It is yummy....and it is for any veggie lovers out there. We are definitely a meat and potatoes family but portabella mushrooms are so meaty that they really fill you up like any other protein. Try this one! It will not disappoint!

Marinate the mushroom caps in Balsamic Vinaigrette for 15 minutes. (I use Newman's Own Organic Light Balsamic)

During this time I roast a red pepper over an open flame on the stove (medium high) until charred on all sides. Immediately place into a glass bowl and seal tightly with press and seal or whatever you may have, about 10 minutes. (You can also place in a brown paper bag and tightly roll up the top). Remove the red pepper and peel away the skin. **For those of you who prefer a simpler method, you can buy roasted red peppers in the grocery store.

Remove the mushrooms from the marinade (keep marinade to baste while cooking) and put onto a preheated grill pan with a spray of PAM so the mushrooms do not stick. Grill for 5-8 minutes on each side. Top with cheese of your choice (mozzerella or provolone for me).

Top with avacado and roasted red peppers on a warm toasted bun!!




*Sweet Potato Fries*

Preheat oven to 375.

Peel and slice the sweet potatoes into thin strips, about the size of a thick french fry. Toss with olive oil, salt, pepper, and smoked paprika. Place in oven and cook for about 15-20 minutes (until they start to brown on one side). At this time I like to take them out and turn them over to carmalize the other side. Cook another 10-15 minutes.