Meatless Wednesday

      MO

This was yesterday dinner my husband and I enjoyed this a lot so much so that we couldn't stop ohhhhh, ahhhh, delicious. 

Recipe

2 bolillos or telera ( mexican bread) or preferred burger bun

10 broccoli spears

1 tomato

1 avocado

1 red onion

2 tbsp balsamic vinager

Salt and black pepper to taste

2 portobello mushroom.        

1/4 cup extra-Virgin olive oil

4 oz Monterey Jack cheese

3 chop garlic

Watercress 

Instructions:

1- Clean the portobellos, remove the stems and scrape out the gills using a spoon. In a large bowl combine portobello mushroom, red onions, 1 garlic, vinager, salt and black pepper to taste, extra virgin olive oil, mix well and set aside, preferable marinate overnight.

2- in a sauce pan combine 1 tbsp olive oil, broccoli spears, sprinkle with salt and black pepper, and simmer till tender. Do not over cooked .

3- preheat a grill or grill pan to medium high heat. Put the mushrooms and onions on the grill, close the lid. Cook until mushroom soften and onions begin to char, about 3 minutes. Uncover, flip the mushrooms and onions and cook uncovered for 1 minute and set aside.

4- take a haft avocado, mash with salt, black pepper and lemon mix until creamy set aside.

5- on each bun spread the avocado butter, then top with cheese, place the hot mushroom on each one,  top with tomato, chard onions, a slice of avocado and watercress or arugula (optional). Serve sandwich with garlic broccoli spears.

 Tip: when watching your carbs serve it over a green salad and use the avocado as a dressing.

Enjoy. :)

This recipe was so delicious and full of flavor I could only eat a haft a sandwiche it was quite satisfying.