Taos, New Mexico, has some amaaaazing restaurants. We had the privilege to have lunch at one of these (Doc Martin’s) on a recent trip. Doc Martin’s restaurant is located in the historic Taos Inn, and is an acclaimed restaurant located in the Taos center.
Doc Martin’s Restaurant
The restaurant was named after the first doctor in Taos County, Doc Martin. Legend has it that the doctor never worried whether people could pay. He would accept chickens or potatoes in exchange for his services. The restaurant used to be his home, and the alcove in the restaurant was originally his office and delivery room.
I was super excited to dine at Doc Martin’s! So, on that day my husband decided to order a burger (with green chilis of course!). I opted to try the Grilled Portobello Sandwich. Great choice I must say. 🙂 I had to try my hand at creating one at home as this sandwich was sooo delicious!
The Doc Martin’s Grilled Portobello Sandwich is served on their homemade focaccia bread. For my homemade version to keep things simple, I used a frozen focaccia bread which I sliced myself, and used pretty much the same filling. I decided to use spinach leaves instead of the romaine which was used at the restaurant for this recipe.
The result?? The taste was meaty (but no meat!) and there was mushroomy, garlicky, cheesy tomatoey, goodness.
Above all, thank you Doc Martin’s so much for the inspiration for this sandwich! If you are in the mood for a delicious sandwich, you’ll find this checks that box and is simple and easy to prepare.
If you are ever in Taos, be sure to visit Doc Martin’s Restaurant, located in the historic Taos Inn.
For some information on awesome activities in the Taos area, please read about my Top Things To Do In The Taos Area.
Please share this recipe and comment below if you would, and I hope you will enjoy this delicious sandwich!
Doc Martin’s Inspired Portobello Mushroom Sandwich
- 2 portobello mushrooms
- 2 tbsp water
- 2 tbsp olive oil
- 3 tbsp mayonnaise
- 1 clove garlic minced
- 4 slices mozzarella cheese (thick slices) I used Galbani pre-sliced mozzarella fresca
- few sprigs onion or alfalfa sprouts 1 pack will be more than needed, so you will have extra for more sandwiches or salads 🙂
- 2-4 slices tomatoes thickly sliced
- few slices onions
- few spinach leaves (or your choice of green leaf)
- 1 loaf focaccia bread ready to eat or frozen
- salt to taste (for garlic mayo)
- pepper to taste (for garlic mayo)
- Prepare your focaccia bread if frozen. Slice in 1/2, and then slice through again to make slices for your sandwich.
- Prepare your garlic mayo. Add minced garlic to the mayonnaise, and add salt and pepper to taste.
- Prep your portobello mushrooms for cooking. Remove the stems with a sharp knife, then take a spoon and remove the gills. Wipe the mushroom with a damp paper towel.
- Heat up your skillet to medium high, and then add 2 tbsp of olive oil until shimmering. Add the mushrooms cap side down, and cook for approximately 5 minutes. Check often to make sure the mushroom is not burning and turn down the heat a little if necessary.
- Flip the mushrooms over, and cook this side for approximately 2 minutes. Add 2 tbsp of water, and cook additional 3 minutes.
- The mushroom should look a bit soft and flattened at this point. If it is not, continue to cook a little longer, adding another tbsp of water, and flipping over after each minute until cooked to your liking.
- Assemble your sandwich! Spread garlic mayo on each cut side (all 4 sides). Add a few spinach leaves to the bottom slice, then top with onions, the portobello mushroom, tomato, mozzarella slices, sprouts, and the top slice of bread.