Monday, January 18th - Portobello Mushroom Sandwiches

In lieu of a grease-laden CAFO burger, Amanda (read her blog!) and I opted for a healthful and scrumptious meat alternative. Portobello mushrooms are low in saturated fat and cholesterol, while being rich in phytochemicals and minerals such as folate, zinc, and magnesium. Also, instead of following a recipe, I decided to ultimately just wing it and briefly marinated the mushroom caps in a mix of olive oil with minced (locally grown) garlic, thyme, fennel seeds, and a dash of cayenne pepper, before cooking them. We then topped them with local cheese and ate them on our homemade bread. A mouthwatering, local, healthy, and simple meal!