Roasted Mushroom, Arugula, Ricotta Salata and Pea Pesto Sandwich

A delicious vegetarian option! Frozen peas are great to use because they are frozen at the peak of freshness.

  • 2 portobello mushroom caps
  • 2 T extra-virgin olive oil
  • 2 handfuls arugula
  • 1/2 c Ricotta Salata
  • 1/4 c pea pesto (recipe follows)
  • 4 slices whole-wheat bread

Pea Pesto Ingredients:

  • 5 oz peas, frozen or fresh
  • 1 garlic clove
  • 1/4 cup grated Parmesan Cheese
  • salt and pepper
  • 1/4 cup olive oil

In a blender, combine all ingredients except for the oil. With the machine running slowly drizzle in the oil until smooth and well-combined.

  1. Preheat the oven to 400 degrees.
  2. Place mushroom caps on a baking sheet and douse with oil, salt, and pepper. Roast until tender, about 15 minutes.
  3. Wash and dry arugula and crumble the ricotta Salata.
  4. Smear each piece of bread with the pesto and top each sandwich with one mushroom cap, a handful of arugula and half of the cheese.
  5. Slice and serve.