We hope you all had a happy Valentine’s Day! This week, we’re sharing the recipe to make this tasty portabella mushroom sandwich. Ingredients and directions below!

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1 large portabella mushroom, stem removed
1 big slice red onion, all rings intact
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt
3 dashes ground thyme
1 stick light string cheese
1 tablespoon fat-free mayonnaise
Dash cayenne pepper
1 flat sandwich bun
1 teaspoon light whipped butter or light buttery spread, room temperature
2 dashes garlic powder
1 slice tomato
1/2 cup shredded lettuce
Coat mushroom and onion with olive oil and sprinkle with salt and thyme to taste. Bring a large skillet sprayed with nonstick cooking spray to medium-high heat on the stove. Place the mushroom in the pan, round side down, along with the onion, side by side. Cook for 5 minutes without flipping. Meanwhile, pull string cheese into pieces and set aside. Season mayo with cayenne pepper to taste; mix well and set aside. Flip the mushroom and onion in the pan. Top the mushroom evenly with cheese, and cook for another 5 minutes or until cheese and veggies have softened. Remove from pan and set aside. Split the bun and spread the inside of each half with butter. Sprinkle with garlic powder. Place bun halves in the pan, still over medium-high heat, buttered sides down (or toast bun halves in a toaster oven). Once warm and toasty, after 1 to 2 minutes, remove and plate with buttered sides up. Spread the buttered side of the bun’s top half with mayo, and set aside. Place mushroom on the bottom half of the bun; top with onion, tomato and lettuce. Top with the top half of the bun and enjoy!