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Portobello Mushroom Sandwich
- Makes: 2 servings
- Start to Finish 25 mins
Ingredients
-
2
slices
red onion
-
1/4
cup
chopped red sweet pepper
-
2
tablespoons
finely chopped garlic or roasted garlic
-
1/4
cup
butter
-
2
tablespoons
dry white wine
-
2
large
portobello mushroom caps, sliced
-
1
small
focaccia, cut into 4 wedges, or 1/2 loaf baguette-style French bread (6 to 8 ounces), halved crosswise
-
2
tablespoons
purchased basil pesto
-
Shredded fresh spinach
-
2
Roma tomatoes sliced or 4 to 8 slices fresh tomatoes
-
4
slices
goat cheese (chevre)
Directions
- In a medium skillet, cook onion, pepper, and garlic in butter until vegetables are tender. Stir in wine. Add mushrooms. Cover and cook about 4 minutes or until the mushrooms are just tender.
- Cut focaccia wedges in half crosswise. Cut baguette pieces in half lengthwise. Toast baguette pieces by placing pieces, cut sides up, on a baking sheet and broil 3 to 4 inches from the heat for l to 2 minutes or until the bread is golden.
- Spread cut sides of focaccia pieces or toasted baguette pieces with pesto. Layer spinach, mushroom mixture, tomato slices, and cheese slices on half of the focaccia pieces or baguette pieces. Top with remaining foccaccia pieces or baguette pieces. Makes 2 servings.
Nutrition Facts
(Portobello Mushroom Sandwich)
Servings Per Recipe 2, fiber (g) 3, sat. fat (g) 19, sodium (mg) 737, cal. (kcal) 620, iron (mg) 3, calcium (mg) 263, chol. (mg) 83, vit. C (mg) 47, vit. A (IU) 2235, Fat, total (g) 41, carb. (g) 53, pro. (g) 19