Portobello Mushroom Supper Sandwich
Serves 2
Time 35 min
This is a satisfying entrée featuring the meaty flavor of portobello mushrooms. Marinating the mushrooms before broiling adds a wonderful depth of flavor.
Special Diets:
Ingredients
- 2 large portobello mushrooms, stems removed and black gills scraped out with a spoon
- 1/4 cup plus 1 tablespoon prepared balsamic vinaigrette, divided
- 2 pieces focaccia bread, about 6-x-6-inches each
- 2 slices provolone cheese
- 2 jarred roasted red peppers, drained well
- arugula leaves, handful of
Method
Marinate mushrooms at room temperature in 1/4 cup of vinaigrette for about 20 minutes.
Preheat broiler.
Broil mushrooms about 3 inches from the broiling element for 6 to 7 minutes per side, until lightly browned.
Halve the focaccia horizontally and place the cheese on one side of the bread.
Cut the broiled mushrooms into 1-inch-thick slices diagonally and arrange them over the cheese.
Place the peppers over the mushrooms and top with the arugula.
If you like, sprinkle a little vinaigrette over the arugula.
Top sandwiches with the other half of focaccia and serve.
Nutritional Info:
Per serving: 380 calories (150 from fat), 16g total fat, 6g saturated fat, 20mg cholesterol, 1030mg sodium, 43g carbohydrates (2g dietary fiber, 5g sugar), 15g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 2 large portobello mushrooms, stems removed and black gills scraped out with a spoon
- 1/4 cup plus 1 tablespoon prepared balsamic vinaigrette, divided
- 2 pieces focaccia bread, about 6-x-6-inches each
- 2 slices provolone cheese
- 2 jarred roasted red peppers, drained well
- arugula leaves, handful of