Portobello Sandwiches with Red Pepper Sauce
By
Lynette !
@breezermom
5
Meatless sandwich that doesn't feel that way because of the "meatiness" of the portobello!
Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
- 4
- 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
- 12
- basil leaves
How to Make Portobello Sandwiches with Red Pepper Sauce
- 1Preheat broiler to high.
- 2Heat 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.
- 3Place the bread slices on a baking sheet, and broil for 1 minute on each side or until browned.
- 4Place 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.
- 5Spread 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 Portobello Sandwiches with Red Pepper Sauce
Course/Dish: Sandwiches
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #weeknight, #portobello mushroom
