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Recipe Summary

prep:
20 mins
marinate:
2 hrs
bake:
25 mins
total:
2 hrs 45 mins
Yield:
2 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 1-quart round baking dish, drizzle the 1/4 cup balsamic vinaigrette over mushrooms; toss to coat. Cover and marinate in the refrigerator for 2 hours. Bake mushroom mixture, uncovered, in a 375 degree F oven for 20 minutes. Remove from oven.

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  • Slice rolls almost all the way through. Wrap the uncut sides of rolls with foil, so rolls stand with cut sides facing up. Fill with mushroom mixture and cheese. Arrange sandwiches in foil, mushroom-filled side up, on a baking sheet. Bake for 5 minutes.

  • To serve, top each with mesclun and drizzle with the 2 tablespoons bottled balsamic vinaigrette. Top with tomato slices. Makes 2 sandwiches.

Nutrition Facts

581 calories; fat 21g; cholesterol 34mg; saturated fat 10g; carbohydrates 73g; mono fat 3g; poly fat 1g; insoluble fiber 4g; sugars 6g; protein 31g; vitamin a 971.8IU; vitamin c 5.9mg; thiamin 0.6mg; riboflavin 1.1mg; niacin equivalents 10.1mg; vitamin b6 0.3mg; folate 209.7mcg; vitamin b12 0.1mcg; sodium 1671mg; potassium 671mg; calcium 191.8mg; iron 5.6mg.
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