Portobello Mushroom Supper Sandwich

Photo by: Whole Foods Market
Wholefoodsmarket

by Whole Foods Market

over 5 years ago

A satisfying entrée featuring the meaty flavor of portobello mushrooms. Ingredients with an asterisk (*) are available as Whole Foods Market Brands.

Serves 2

  • 2 large portobello mushrooms, stems removed
  • 1/4 cup + 1 tablespoon prepared balsamic vinaigrette,* divided
  • 2 pieces focaccia bread, about 6-x-6-inches each
  • 2 slices provolone cheese
  • 2 jarred roasted red peppers, drained well
  • Handful arugula leaves
  1. Marinate mushrooms at room temperature in 1/4 cup of vinaigrette for about 20 minutes.
  2. Preheat broiler. Broil mushrooms about 3 inches from the broiling element 6 to 7 minutes per side, until lightly browned. Halve the focaccia horizontally and place the cheese on one side of the bread. Cut the broiled mushrooms into l-inch-thick slices diagonally and arrange them over the cheese. Place the peppers over the mushrooms and top with the arugula. If you like, sprinkle a little vinaigrette over the arugula. Close up the sandwiches and serve.
Edamam

Nutrition Info:

PER SERVING:

  • 174 calories
  • 9g total fat
  • 5g saturated fat
  • 20mg cholesterol
  • 352mg sodium
  • 16g carbohydrate (2g dietary fiber, 5g sugar)
  • 10g protein

SPECIAL DIETS:

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