What I Ate This Week + Portabella Mushroom Bagel Sandwich Recipe

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 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 on Baking Sheet 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 Burgers 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 Peaches and Cream Popsicles // It’s impossible to go to the farmers market in July and not buy peaches.

Blackberries 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.

Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

    • Kiersten Frase says

      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.

    • Kiersten Frase says

      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!

    • Kiersten Frase says

      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!

  1. says

    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!

  2. Ashley L. says

    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.

  3. Mary says

    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 :D

    • Kiersten Frase says

      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?).

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