By Jenna Weber

Go vegetarian this week! Portobello mushroom caps take the place of a burger (and taste better too!) when they are slow-roasted and combined with melting goat cheese crumbles on soft rolls. And remember egg salad? Well, this retro classic is back and better than ever—and perfect for lunch boxes! Make the veggie lasagna on a Sunday night and enjoy leftovers all week. Or freeze before baking and bring it out when you’re too busy to cook!

Grocery list
4 large portobello mushrooms
1 log soft goat cheese
4 whole-grain hamburger buns
Dijon mustard
Lettuce
1 box “no-bake” lasagna noodles
1 jar of your favorite marinara sauce
8 oz. mushrooms
2 bags (10 oz. each) fresh baby spinach
1 container (15 oz.) ricotta cheese
1 package shredded mozzarella cheese
2 cloves garlic, minced
1 dozen eggs
Mayonnaise
Red-wine vinegar
1 tomato
1 red onion
1 loaf of your favorite bread for sandwiches

Roasted Portobello and Goat Cheese Sandwiches
You’ll never believe how delicious and hearty these vegetarian sandwiches are!

Serves 4

4 large portobello mushroom caps, stems twisted off and “gills” scraped out with a spoon
2 tbsp. extra-virgin olive oil, divided
1 tsp. salt, divided
4 tbsp. soft goat cheese
4 whole-grain hamburger buns, for serving
Dijon mustard, for serving
Lettuce, for serving

1. Preheat oven to 400 degrees, and line a baking sheet with a piece of aluminum foil.

2. Rub both sides of each mushroom with olive oil and sprinkle generously with salt. Place gill side up on baking sheet and roast for 15 minutes, turning mushroom caps over midway through cooking.

3. To prepare sandwiches, toast hamburger buns (or stick in the oven for the last few minutes of roasting). Spread dijon mustard on each bun and top with lettuce. When mushrooms are done roasting, spread each liberally with goat cheese and place in sandwich.

Next page: Spinach and Mushroom Lasagna