Sautéed Portobello mushrooms topped with sharp white cheddar and sundried tomato relish on toasted 7 Grain Bread with garlic aioli and fresh winter lettuces.


  • 2 Portobello Mushrooms, sliced to ½ inch
  • 2 Tbsp. Water
  • 1 Tbsp. Butter
  • 2 Tbsp. Minced Shallots
  • 1 tsp. Minced Garlic
  • Salt and Pepper, to taste
  • 4 Slices Canyon 7 Grain Bread, toasted
  • 2 Tbsp. Sundried tomato relish (see below)
  • 2 Tbsp. Garlic Aioli
  • 2 slices Dry jack cheese
  • Winter lettuces and microgreens
Sundried Tomato Relish
  • ¼ C. Chopped Sundried Tomatoes (packed in oil)
  • 1 Tbsp. Chopped Fresh Parsley
  • 1 Tbsp. Minced Shallots
  • 1 Tbsp. Olive Oil
  • 2 tsp. Red Wine vinegar
  • Salt and Pepper, to taste


  1. To make the relish, stir all ingredients together in a bowl and set aside.
  2. Sautee the sliced mushrooms with water over medium heat until just softened.
  3. Slide the mushrooms toward the outside of the pan and melt the butter in the center.
  4. Add shallots and garlic. Cook for 30 seconds before incorporating the mushrooms. Season with salt and pepper, to taste and sauté until mushrooms are tender.
  5. Make two sandwiches. For each, spread one slice of toast with garlic aioli and the other with sundried tomato relish.
  6. Place several slices of warm sautéed mushrooms on the relish side of each sandwich. Place the cheese on top and allow it to melt.
  7. Finish sandwich assembly with lettuce and microgreens.

Difficulty: Easy
Prep: 5 min
Cook: 15 min
Servings: 2