Portobello Sandwiches With Red Pepper Sauce Recipe

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Portobello Sandwiches with Red Pepper Sauce

Lynette !


Meatless sandwich that doesn't feel that way because of the "meatiness" of the portobello!

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15 Min


15 Min


Stove Top


4-inch portobello mushroom caps
2 Tbsp
extra-virgin olive oil, divided
2 clove
garlic, minced and divided
2 slice
red onion, 1/2 inch thick
1/4 tsp
kosher salt, divided
8 slice
ciabatta bread
1/2 c
bottled roasted red peppers, rinsed and drained
1 Tbsp
dry-roasted almonds, coarsely chopped
1 tsp
red wine vinegar
2 oz
goat cheese, crumbled
1 c
fresh spinach
basil leaves

Directions Step-By-Step

Preheat broiler to high.
Heat a grill pan over medium-high heat. Remove the gills from the mushrooms using a spoon; discard gills. Combine 1 1/2 tablespoon oil and half of the garlic; brush over the mushrooms and onion slices. Place the mushrooms and onion slices in the pan and cook for 5 minutes on each side or until tender. Remove from the heat. Sprinkle mushrooms with 1/8 teaspoon salt. Separate the onion into rings.
Place the bread slices on a baking sheet, and broil for 1 minute on each side or until browned.
Place the remaining 1 1/2 teaspoons oil, remaining garlic, remaining 1/8 teaspoon salt, bell peppers, almonds, and vinegar in a food processor, and process until smooth.
Spread the red pepper sauce over 1 side of each bread slice. Top 4 bread slices evenly with cheese, 1 mushroom, onion rings, spinach, and basil. Top with remaining 4 bread slices, spread side down. Enjoy!

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy