A substantial, delicious, mushroom sheet pan sandwich recipe. You roast a bunch of mushrooms and scallions in a hot oven, whip up a simple poblano yogurt while those are roasting. So good!
Ingredients
12 ounces fresh mushrooms, sliced 1/4-inch thick
3 tablespoons extra virgin olive oil
salt and pepper
2 bunches of scallions, trimmed
4 large slices of hearty, whole-grain bread
1 cup Poblano Yogurt* (recipe below)
1 cup cooked lentils, or white beans
Directions
Heat the oven to 450F. Toss the mushrooms with 2 tablespoons of the olive oil and a sprinkling of salt and pepper. Arrange in a single later on a baking sheet, cover with aluminum foil (or parchment paper), and bake for about 20 minutes, flipping once along the way. Get the scallions in there next. Slice each of the scallions in half lengthwise, and on a separate baking sheet, toss them with the remaining olive oil. Place in the oven for about 15 minutes. When each is done, remove, and set aside. While the mushrooms and scallions are roasting, toast the bread, either in the oven or with a toaster, and if you haven't made the poblano yogurt* yet, whip that up as well.
To serve, slather each piece of bread with the yogurt, arrange a few mushrooms on top, and finish with lentils, and the roasted scallions.
