Spicy Mushroom Melts

Remember the colorful sand art we created back when we were kids? Today, I had a moment of nostalgia as I made spice art instead...

As I'm sure you've already deduced from the long litany of biscuits and gravy, pecan waffles, and spinach-potato frittatas, Zach and I are a wee bit obsessed with weekend brunch dishes.

This weekend, Saturday morning arrived with classic breakfast burritos, including whole wheat tortillas, black bean and corn salsa, low-fat sour cream, low-fat cheddar cheese, scrambled egg whites, and homemade unfried refried beans:

I then worked last night, Saturday night, which, I have discovered, still provides the perfect timing for returning home Sunday morning, taking a refreshing nap, and then fixing brunch, of course...

This morning, though, I was in the mood for a little something different... I can't take full credit for the fiery spice rub, discovered within the current issue of Vegetarian Times, which inspired these mushroom sandwiches and was so perfectly and flavorfully balanced that even a notoriously disobedient recipe follower such as myself left the ingredients only a bit more than slightly altered, but I can take a modicum of modest credit for the end result...

Spicy Mushroom Melts

*Note: this recipe makes 2 main-dish sandwiches - feel free to double or triple accordingly...

*For the Vegetarian Times BBQ Rub (my version)*

1/8 cup raw sugar
1/8 cup paprika
4 1/2 tsp black pepper
4 1/2 tsp sea salt
1 tsp granulated garlic
1/2 tsp celery seed
1/8 tsp cayenne pepper
~ Shake all the ingredients together in a spare spice jar until well combined. Store the extra for future spicy endeavors...

*For the Mushroom Melts*

8 oz sliced button mushrooms
2 T olive oil, divided
1 T Vegetarian Times BBQ Rub
1/2 onion, chopped
1/2 cup shredded smoked cheddar cheese
1/2 cup shredded reduced fat sharp cheddar cheese
2 whole wheat pitas (or oat bran pitas, if you can find them - we just discovered them and they're fantastic!), each separated into 2 halves and lightly toasted
4 tsp light canola or olive oil mayo

~ Drizzle 1 T olive oil over the mushrooms, and toss to coat.
~ Add the BBQ rub, and toss to coat again.
~ In a skillet over medium-high heat, saute the onion in the remaining 1 T olive oil until the onion is limp and translucent.
~ Add the mushrooms, and continue to saute, stirring frequently, until the mushrooms are tender and have released their juices.
~ Reduce the heat to low, scatter the cheddar cheeses on top, and allow the mushrooms to sit happily in the pan until the cheese has melted.
~ Spread each whole wheat pita with 2 tsp light mayo. Scoop half the mushroom and cheese mixture on top of 1 half of each pita, and top with the other pita half.
~ Serve immediately, all warm and gooey...