Portobello Mushroom Club
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar or balsamic vinegar
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 teaspoon dried Italian herbs
- crushed red chile flakes Pinch of
- fine sea salt Pinch of
- 2 large portobello mushrooms stems removed
- 2 slices provolone cheese
- 1 (6- x 6-inch) piece focaccia bread halved
- 3 jarred roasted red peppers drained
- arugula leaves Handful of
- ground black pepper Pinch of
Whisk together oil, vinegar, rosemary, parsley, Italian herbs, chile flakes, salt and pepper in a large bowl.
Arrange mushrooms in a wide, shallow dish and pour about 3 tablespoons of the vinaigrette over the top. Turn to coat all over and set aside to let marinate at room temperature for 20 minutes.
Grill mushrooms over medium heat for 5 minutes per side, until nicely browned and tender. (Or, broil the mushrooms 3 inches from the broiling element of your oven for 6 to 7 minutes per side, until lightly browned.) Cut mushrooms into 1-inch-thick slices.
Arrange cheese on one piece of the bread, then top with mushrooms. Top with peppers and arugula. If you like, sprinkle a little of the remaining vinaigrette over the arugula, then top with remaining piece of bread. Cut sandwich in half, transfer to 2 plates and serve.
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- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar or balsamic vinegar
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 teaspoon dried Italian herbs
- crushed red chile flakes Pinch of
- fine sea salt Pinch of
- 2 large portobello mushrooms stems removed
- 2 slices provolone cheese
- 1 (6- x 6-inch) piece focaccia bread halved
- 3 jarred roasted red peppers drained
- arugula leaves Handful of
- ground black pepper Pinch of