Pebbles Portabello Mushroom Sandwich
- Marinade of balsamic vinegar and oil
- 4 oz portobello mushroom
- 1 oz unsalted butter
- 1/4 oz red bell pepper, diced
- 1/4 oz minced garlic
- 8 oz julienned yellow onion
- 2 slices Monterey jack cheese
- 7-inch French baguette, sliced
- 1/4 oz Balsamic vinegar
- 1/4 oz fresh spinach
- 1 plum tomato, diced
- Dash of salt and pepper
Marinate the portobello in the vinegar and olive oil mixture for 1 hour.
Slice into 5 to 6 pieces.
In a sauté pan over medium heat, sauté mushrooms in butter with onions, garlic and red bell peppers for 1 to 2 minutes until onions start to caramelize.
Place cheese into the sliced baguette. Bake 1 minute in a 350 degree F oven until cheese is melted.
Deglaze sauté pan with Balsamic vinegar and toss in spinach. Place all ingredients inside baguette. Top with tomatoes.Makes 1 Source:
Submitted by: Recipe Group Member
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