At work they save me the portobello mushroom stems. Sometimes the prep guys are extra nice and throw in a whole portobello. Like yesterday, when they threw in not one, but two. Before cooking it was literally the size of my face-absolutely huge-and probably 2-3 inches thick. So naturally I made a sandwich out of it for mid-work lunch.
First things first. Toast some bread, spread with goat cheese. Always toast your bread-it keeps it from being soggy and tearing. And topping with goat cheese sure doesn’t hurt anything.Roast mushroom at 450 for 20 minutes. Pre-roast, spray it with PAM, sprinkle with salt and pepper, douse liberally in balsamic vinegar. The vinegar seeps into the mushroom because it is a sponge and then gets all sweet while staying tangy and full of deep flavor. Easily the best lunch of the week.