Black Bean and Mesquite-Smoked Portobello Mushroom Sandwich
Keeping things simple this (hot & muggy) last week of school...
The portobello mushrooms were smoked with mesquite for 10 minutes, brushed with olive oil and tamari, grilled and sliced.
They were added on top of the black beans (onion, garlic, smoked paprika, garlic salt, black beans) which were pureed and placed in a hard roll with the inside bread scooped out.
On the right hand side is a mixture of pan-fried poblano chiles, onion, garlic, garlic salt, smoked paprika, pepper and Mexican oregano.
Not shown is the Daiya cheese that was sprinkled on top of the mushrooms and beans and put under the broiler for a minute to melt.