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

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