Portobello Reubens - Center for Nutrition Studies
Reubens somehow seem to me a grown-up sandwich, but I have been eating them since I was a teenager. See whether your kids have a “grown-up palate” with this plant-based version.
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Cooking tools:
- Baking dish
- Nonstick skillet
- Stove
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Toaster
- Spatula
- Tongs
- Colander
- Plate
Ingredients
- 4 large portobello mushroom caps
- 2 cups water
- ¼ cup low-sodium tamari
- 1 Tbsp red wine vinegar
- 4 garlic cloves, minced
- 1 tsp mustard powder
- 1 tsp granulated onion
- 1 tsp ground coriander
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp black pepper
- 8 slices whole-grain rye bread, toasted
- ¾ cup Thousand Island Dressing
- 1½ cup sauerkraut, drained
- 1 cup Cheese Sauce
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