I needed a quick and easy meal. Why? Because honestly; I was feeling lazy. I wasn’t particularly busy or anything, I just didn’t really feel like moving or going to a lot of effort.
Sometimes you just have days like that.
And if you tell me that you don’t then I’m pretty sure you’re an alien…
But anyway, so yeah, quick and easy equaled necessary. I had sliced mushrooms and goat cheese and not much else. (But really, what else do you need?)
I’ve also been on a roasting kick lately (broccoli anyone? But shh, that’s my next future post) and have basically been roasting anything I can get my hands on. Roasting is so not labor intensive, it’s beauty is it’s simplicity – throw some oil and seasonings on it and tada!
So I decided to roast the mushrooms and make a simple sandwich, rounding it out with some roasted red peppers from a jar in my fridge and the goat cheese to really bring it all together. Add in a generous side spinach caesar salad and a dinner requiring very little effort was served.
- 16 oz sliced baby bella mushrooms
- 1 1/2 tsp. olive oil
- 1 tsp Italian Seasoning
- Salt and Pepper, to taste
- 1 - 2 roasted red peppers (packed in water), cut into thin strips
- 4 oz. herbed chévre (spreadable goat cheese)
- 1/2 shallot, finely chopped
- 1/2 tsp. lemon juice
- 4 whole-wheat hamburger buns
- Preheat oven to 375 degrees F. Toss mushrooms, olive oil, Italian seasoning, salt and pepper together in a bowl.
- Line a roasting pan with oil and spray with nonstick spray. Pour mushrooms out into pan, speading so that they're not crowded. Roast for 20 - 22 minutes, stirring halfway through.
- In a small bowl combine chevre, shallot and lemon juice, stirring well.
- When mushrooms are finished, remove from oven and allow to rest. While resting, toast hamburger buns.
- Assemble sandwiches by spreading chévre mixture on bottom, then top with roasted red pepper slices and roasted mushrooms.. Serve warm.