It’s been over a year since we moved to North Carolina, but there are still some foods from Madison that I fixate on. This week, I found myself craving a portabella mushroom bagel sandwich I used to get at Gotham Bagels. It was always a mess to eat and the ingredients don’t sound like they belong together at all, but somehow it works. And unlike a lot of the foods I find myself craving from Wisconsin, I knew this was one I could attempt to make myself!
Portabella Mushroom Bagel Sandwich // The original version uses a caper cream cheese, but since I had just received a box of olives from Musco Family Olive Company to sample and photograph for my Oh My Favorites Giveaway, I used chopped pimento-stuffed green olives instead. (Sidenote: if you’ve never had cream cheese with olives in it, you are missing out!) Combine about a tablespoon of those with two tablespoons of low-fat cream cheese. Spread that on both sides of a bagel. Place half of a roasted red pepper on the bottom of the bagel, then a layer of lettuce, a sauteed portabella mushroom (I cooked mine with a little bit of olive oil and a splash of red wine), and top with the other bagel half. Sandwich bliss.
Kale-Stuffed Portabella Mushrooms // Another portabella mushroom recipe! I love kale and mushrooms together–they’re such a tasty, earthy (not to mention healthy) duo.
Quinoa Veggie Burgers // We made these the day before vacation, froze the leftovers, and then had them for dinner the day after we got back from vacation. So if you make these, make some extra because they freeze well! Also make extra because they’re delicious.
Peaches and Cream Popsicles // It’s impossible to go to the farmers market in July and not buy peaches.
Blackberries // It’s also impossible to go to the farmers market in July and not buy blackberries. Blackberries are one of my favorite fruits. I’m attempting to grow them in the backyard, but it’s not working out so well.
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Is it weird that out of all of that my eyes went to your well used cookie sheet? I LOVE using cookie sheets that have some mileage on them. They tell a story, ya know?
Happy Aloha Friday!
THANK YOU! Because every time I’m photographing that cookie sheet, my husband is all, “I can’t believe you’re taking pictures of that! It’s so gross looking! We need to buy a new one.” And I tell him no, it has character.
Yummy! I love mushrooms and will have to try some of these!
I can’t wait to find a new farmer’s market in Nashville! I’m seriously ready for some peaches & blackberries (a close second to my strawberry love).
Blackberries are so good, but I swear they are the only fruit or veggie that you can’t get cheaper at the farmers market. My husband always gives me the side-eye when I buy blackberries because they’re $4 for a little container, but they are so worth it!
I love mushrooms. Like I want to marry them love. And those stuffed mushrooms look so good!
I love mushrooms too–I could eat them everyday. I even have framed drawings of mushrooms in our living room. I’m a little bit obsessed.
Scrumptious!
Those quinoa burgers remind me of these, which have been our go-to burgers as of late. Sooo yummy!
That portabella sandwich looks mighty fine too.
Ooh, thanks for sharing. Those look so good–I will definitely pin them!
I love portobello mushrooms, they make great meat stand in’s for burgers. And the bagel, fabulous.
Any sandwich can be improved by putting it on a bagel. It’s a fact.
I would love to try this sandwich. I ate a yummy portobello mushroom on Tuesday with my lunch.
I love mushrooms–I was posting mushroom recipes constantly, so I tried to cut down for a while.
Your Portabella Mushroom Bagel Sandwich looks so good. Yum! Love the photos too.
I know it sounds a little bit strange, but it is SO good! I wouldn’t have thought of it if I hadn’t had it at that bagel shop first.
Those mushrooms look soooo good, and the popsicle looks so delicious and refreshing!
I find myself making popsicles constantly this summer because it’s so, so hot. I guess we’re not going to get a break from the heat & humidity until fall!
The baked portabella looks so dang delicious~!
Thank you! They were really good.
Great meals! We’ve been stuffing ourselves with peaches – they lend a wonderful flavor to our morning smoothies!
I need to make a peach smoothie one of these days! I’ve been putting them in overnight oatmeal a lot lately.
Those stuffed mushrooms look AH-mazing. I’m definitely going to try those. Yum!
Let me know what you think if you do!
I’ve been trying to get as many peaches in as I can before they’re out of season.
We just bought some mealy, tasteless ones so now I’m kind of off my peach kick. ;( I’ve moved onto plums!
You have a way of making me want to cook everything you post. LOL! I especially love the mushroom bagel.
Well that’s a good thing, right?
one of my favorite meals is a portabella mushroom sandwich. It’s right up there with an eggplant sandwich. Yours looks delicious – I haven’t had a bagel in a while, now you’ve got me craving one!
I hardly ever have bagels because they’re so high in calories, but I was craving this sandwich like crazy so I gave in.
I made the kale-stuffed portabellas, using almond milk and topping them with daiya. My boyfriend cited it as one of his favorite things he’s eaten recently, so I think he liked it! Always love more ways to eat kale and of course mushrooms.
It’s one of my husband’s favorite recipes too! So glad you and your boyfriend liked it.
What a great idea for a blog post. Thanks for sharing.
those mushrooms looks delish!
I really love your Portabella Mushroom Bagel Sandwich and think it’s a great idea for lunch! I was wondering if you could broil/bake the mushrooms in a toaster oven? At my office lunch area we have a pretty decent one that I try to utilize for my lunches. Any suggestions would be great
Yes, I think that would work! I’d marinate the mushroom in the AM with about a tablespoon of red wine or balsamic vinegar and a tablespoon of olive oil, then bake the mushroom at 375 degrees until it’s tender (10-15 minutes or so?).