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Portobello Sandwiches with Red Pepper Sauce

Photo: Nigel Cox; Styling: Sharon Ryan
Hands-on time 30 mins
Total time 30 mins
Yield Serves 4 (serving size: 1 sandwich)
Serve with Grapefruit, Walnut, and Feta Salad. If you don't have almonds on hand, use any nut.


  • 4 (4-inch) portobello mushroom caps
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, minced and divided
  • 2 (1/2-inch-thick) slices red onion
  • 1/4 teaspoon kosher salt, divided
  • 8 (1.25-ounce) slices ciabatta bread
  • 1/2 cup bottled roasted red bell peppers, rinsed and drained
  • 1 tablespoon dry-roasted almonds, coarsely chopped
  • 1 teaspoon red wine vinegar
  • 2 ounces goat cheese, crumbled (about 1/2 cup)
  • 1 cup fresh spinach
  • 12 basil leaves
  • Grapefruit, Walnut, and Feta Salad

Nutrition Information

  • calories 357
  • fat 14.1 g
  • satfat 3.5 g
  • monofat 8.7 g
  • polyfat 1.4 g
  • protein 12 g
  • carbohydrate 48 g
  • fiber 3.6 g
  • cholesterol 7 mg
  • iron 3.5 mg
  • sodium 734 mg
  • calcium 49 mg

How to Make It

  1. Preheat broiler to high.

  2. Heat a grill pan over medium-high heat. Remove gills from mushrooms using a spoon; discard gills. Combine 1 1/2 tablespoons oil and half of garlic; brush over mushrooms and onion slices. Place mushrooms and onion slices in pan, and cook for 5 minutes on each side or until tender. Remove from heat. Sprinkle mushrooms with 1/8 teaspoon salt. Separate onion slices into rings.

  3. Place bread slices on a baking sheet, and broil for 1 minute on each side or until toasted.

  4. Place remaining 1 1/2 teaspoons oil, remaining garlic, remaining 1/8 teaspoon salt, bell peppers, almonds, and vinegar in a food processor, and process until smooth. Spread red pepper sauce evenly over 1 side of each bread slice; top 4 bread slices evenly with cheese, 1 mushroom, onion rings, spinach, and basil. Top with remaining 4 bread slices, sauce side down.