This started out as 80/20's faux BLT. But, I had less time and different ingredients. It didn't taste like bacon, but it sure did taste good.
Notes: I would have marinated my 'shrooms for the full time, if I had had it. It would have made them even more flavorful.
You could probably also put these under the broiler, though you'd want to watch them to make sure they don't burn.
Ingredients:
2-4 portabello mushroom caps, cleaned and stems removed
1/3 cup soy sauce
1 large tablespoon whole grain mustard
3-5 drops of liquid smoke
1/4 cup olive oil
For topping:
Baby spinach
1 avocado
1 teaspoon prepared pesto
1/4 teaspoon of salt
Goat cheese
Tomato slices
Directions: Heat the oven to 425.
Slice the mushrooms into 1/4 inch pieces and lay them in a shallow dish (I used a pie pan). Whisk together soy sauce, liquid smoke, mustard, and oil. Pour over the mushrooms and marinate for 30 minutes.
When 30 minutes is up, lay the mushrooms on a foil-lined baking sheet. Roast for 20 minutes, flipping once halfway through.
Serve topped with baby spinach, tomato, goat cheese, and avocado pesto spread. To make the spread, halve one avocado and scoop the flesh out into a bowl. Mix together the avocado flesh, pesto sauce, and salt.
Serve and enjoy!
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