Real Recipes From Real Home Cooks ®

portobello sandwiches with red pepper sauce

Recipe by
Lynette !
Gulf Breeze, FL

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

yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For portobello sandwiches with red pepper sauce

  • 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

  • 1
    Preheat broiler to high.
  • 2
    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.
  • 3
    Place the bread slices on a baking sheet, and broil for 1 minute on each side or until browned.
  • 4
    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.
  • 5
    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!