This is inspired by the woman I waited on today that ordered a chicken popeye sub portabello for chicken. Chicken popeye is normally grilled chicken, fresh spinach, sliced tomato, and melted cheese. It sounded so good I had to try to make it healthy and delicious. So if you wanna use a roll or bread that's good too but I wanted it low calorie. I juiced all the ingredients for chicken soup ( a juicer is amazing to have) and used the pulp and juice with chicken stock garlic, thyme, rosemary, and lentils. Served it alongside this delicious mushroom. You will need pesto for this also. Homemade is about one cup basil, 1/4 olive oil, two cloves garlic, 1 1/2 tablespoons soy galaxy parmesan, and about 1/8 cup pine nuts. Blend all together while slowly adding olive oil. It is awesome in mayo, soups,and grilled chicken.
One portabello slider or regular size portabello
Two tablespoons fresh pesto
2 Tbsp worcestershire sauce
1 Tbsp wegmans basting oil
1-2 sprigs of rosemary finely chopped
Handful of fresh spinach
DAIYA shredded mozzarella cheese. (mozzarella substitute, you cannot tell!!)
Thin sliced tomato
Start by slicing tomatoes and sprinkle with sea salt and pepper on both sides and store in fridge. Scrape dark gill from inside the portabello and discard stem. In a bowl add portabello's, worcestershire sauce,and basting oil. Rub chopped rosemary, oil, and worcestershire sauce all over mushrooms. Grill about three to four minutes on each side. Turn broiler in oven on and pre heat. Take grilled mushrooms and slather with pesto. Topp with tomatoes, then spinach, and cover with mozzarella. Place on a foiled pan and put them under broiler for about five mins. If your having bread having some pesto on the bread also would be delicious. This is a great snack or as a sandwich with soup or salad on the side. Goes great with the caeser dressing on my first post
Gluten free me!!
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