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.

Portobello Mushroom Sandwich

by 5  people

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  • 2   slices 
    red onion
  • 1/4  cup 
    chopped red sweet pepper
  • 2   tablespoons 
    finely chopped garlic or roasted garlic
  • 1/4  cup 
  • 2   tablespoons 
    dry white wine
  • 2   large 
    portobello mushroom caps, sliced
  • 1   small 
    focaccia, cut into 4 wedges, or 1/2 loaf baguette-style French bread (6 to 8 ounces), halved crosswise
  • 2   tablespoons 
    purchased basil pesto
    Shredded fresh spinach
  • 2   
    Roma tomatoes sliced or 4 to 8 slices fresh tomatoes
  • 4   slices 
    goat cheese (chevre)
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.
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.
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: cal. (kcal) 620, Fat, total (g) 41, chol. (mg) 83, sat. fat (g) 19, carb. (g) 53, fiber (g) 3, pro. (g) 19, vit. A (IU) 2235, vit. C (mg) 47, sodium (mg) 737, calcium (mg) 263, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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