4 Portobello Mushrooms, stems removed
¼ cup SOOC Neapolitan Herb Balsamic
1 Tbsp Honey
2 Tbsp Soy Sauce
¼ tsp Garlic Powder
¼ tsp SOOC Saratoga Steak Rub
Cracked Black Pepper, to taste
3 Tbsp SOOC Medium Extra Virgin Olive Oil, like Spanish Melgarejo Hojiblanca or Portugese Cobrancosa
2 cups fresh Spinach
1 small clove of Garlic, sliced thin
¼ cup Feta cheese
2 Onion rolls, sliced in half
2 Avocados, sliced thin
In a small bowl, whisk together the SOOC Neapolitan Herb Balsamic, honey, soy sauce, garlic powder, SOOC Saratoga Steak Rub, and cracked black pepper to taste. Add the portabello mushrooms to a large ziplock bag, and pour the balsamic mixture over the mushrooms. Let the mushrooms marinate in the fridge for about an hour.
In a pan over medium heat, add the SOOC Medium Extra Virgin Olive Oil, spinach, and garlic. Saute about 5 minutes, until the spinach wilts and the garlic becomes fragrant. Add in the feta cheese and stir constantly until it melts, about 3 minutes. Remove from heat and set aside.
On a grill over medium-high heat, add the marinated mushroom and grill for about 5 minutes on each side, or until brown and tender. Toss the cut side of the onion rolls on the grill for about 30 seconds, until they have slight grill marks.
To assemble the porto-cado sandwich, place the portobello mushroom upside down on the bottom slice of the onion roll. Layer half of an avocado over the mushroom, spread a quarter of the spinach over the avocado, and add the top half of the onion roll.
For the best results, wrap each sandwich in aluminum foil and let sit for 15 minutes to allow for the flavors to melt together. Pro tip: serve any leftovers for breakfast with a par-fried egg!