Portobello Mushroom Sandwich
Recipe from
Midwest Living
Hefty portobello mushrooms make a hearty filling for this vegetarian sandwich. Serve them for a light dinner when the weather's hot.
Servings:
2 servings
Total Time:
25 mins
Ingredients
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2 slicesred onionsee savings
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1/4 cupchopped red sweet peppersee savings
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2 tablespoonsfinely chopped garlic or roasted garlicsee savings
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1/4 cupbuttersee savings
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2 tablespoonsdry white winesee savings
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2 largeportobello mushroom caps, slicedsee savings
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1 smallfocaccia, cut into 4 wedges, or 1/2 loaf baguette-style French bread (6 to 8 ounces), halved crosswisesee savings
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2 tablespoonspurchased basil pestosee savings
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Shredded fresh spinachsee savings
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2Roma tomatoes sliced or 4 to 8 slices fresh tomatoessee savings
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4 slicesgoat cheese (chevre)see savings
Directions
1.
In a medium skillet, cook onion, pepper, and garlic in butter until vegetables are tender. Stir in wine. Add mushrooms. Cover and cook about 4 minutes or until the mushrooms are just tender.
2.
Cut focaccia wedges in half crosswise. Cut baguette pieces in half lengthwise. Toast baguette pieces by placing pieces, cut sides up, on a baking sheet and broil 3 to 4 inches from the heat for l to 2 minutes or until the bread is golden.
3.
Spread cut sides of focaccia pieces or toasted baguette pieces with pesto. Layer spinach, mushroom mixture, tomato slices, and cheese slices on half of the focaccia pieces or baguette pieces. Top with remaining foccaccia pieces or baguette pieces. Makes 2 servings.
Nutrition information
Per serving: Calories 620, Total Fat 41 g, Saturated Fat 19 g, Cholesterol 83 mg, Sodium 737 mg, Carbohydrate 53 g, Fiber 3 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 80%, Calcium 26%, Iron 15%. Percent Daily Values are based on a 2,000 calorie diet.
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