Skinny way to make the famous "Grilled Portobello Mushroom Sandwich". I used only few ingredients for lots of flavours; you can taste the mushroom, the asparagus and the tanginess of moutarde a l'ancienne.
For a quick and easy lunch sandwich, I use my panini grill. You can use the outdoor grill or the oven broiler.
1 large Portobello mushroom cap. Stem removed
4 asparagus, tough ends trimmed
½ tbsp Italian seasoning (or your favourite)
1 tbsp moutarde a l'ancienne (old-style mustard)
1 tbsp low fat mozzarella cheese (optional)
1/4 whole wheat baguette
Turn panini grill to medium heat. Place mushroom cap and asparagus on the grille and cook 4 -5 minutes on each side.
Drizzle with some olive oil, sprinkle your favourite seasoning and toss together (I like Italian seasoning).
Toast your bread on the grill then spread with mustered. Place mushroom, asparagus and sprinkle some cheese on top.