Makes 2 servings
Pair these hearty, oven-crisped sandwiches with a big green salad for a complete dinner.
- 2 whole wheat rolls
- 3 portobello mushrooms, chopped
- 1 small onion, chopped finely
- 3 or 4 fresh basil leaves, chopped finely OR 2 or 3 sprigs of chopped thyme
- 2 cloves garlic, crushed
- 1/2 cup soy milk
- 1/2 teaspoon mustard
- Salt & pepper, to taste
Preheat oven to 350 degrees. Slice the top off each roll and carefully hollow out each roll, setting the bread crumbs aside in a bowl. Saute mushrooms, onion, garlic, and chopped herbs in the soy milk until onions are soft. Crumble the bread from inside of the rolls into the mushroom mixture. Stir well until the mixture becomes thick and creamy. Add mustard and salt and pepper, to taste. Spoon the mixture into the rolls, piling it up above the cut surface. Place the cut top back on the piled mixture. Place the rolls on a baking tray and put them in the oven for about 5 minutes until the rolls are crisp.