Creamy Sautéed FunGuy Mushroom and Tomato Sandwich Rolls

These savory vegetarian FunGuy mushroom salad-type sandwiches are a dream come true when you’re looking for a light lunch on a sunny day! 

This recipe consists of sautéed mushrooms and diced ripe tomatoes that have been mixed with a combination of mayo, Greek yogurt, and a just a dab of Dijon mustard for a bit of kick before filling crusty but soft sandwich rolls. Just add a thirst quenching beverage and a crunchy snack, and lunch is ready in less than 15 minutes! 

DIRECTIONS:

1. Brush off any debris from the FunGuy mushrooms with a damp cloth and trim the stems. Cut the mushrooms into quarters, toss into a bowl with the olive oil, and set aside. Dice the tomato, mice the shallot, and slice the green onion. Roughly chop the parsley. Rinse the lettuce and pat dry with paper towels. 
2. In a clean bowl, mix half of the tomato, shallot, parsley leaves, mayonnaise, yogurt, Dijon mustard, salt, half of the green onion, and black pepper. Cover and refrigerate until ready to use. 
3. Heat a sauté pan over medium heat. Add the mushrooms to the hot pan and sauté 4-5 minutes or until lightly browned and tender. Turn off the heat. Remove the bowl from the refrigerator and add the mushrooms and the rest of the green onion to the tomato mixture, stirring well to combine. 
4. Return the sauté pan to the burner over medium heat. Cut the sandwich rolls in half lengthwise and lay them cut side down in the saute pan to lightly toast the inside for 1-3 minutes each.  Transfer to a cutting board once toasted to assemble the sandwiches. 
5. Open the rolls and line each side with lettuce before spooning the mushroom and tomato filling into the roll. Serve immediately. 

Have a Fun meal!