Portobello Sandwiches with Red Pepper Sauce

Portobello Sandwiches with Red Pepper Sauce Recipe
Photo: Nigel Cox; Styling: Sharon Ryan
Serve with Grapefruit, Walnut, and Feta Salad. If you don't have almonds on hand, use any nut.


Serves 4 (serving size: 1 sandwich)
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional 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


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


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.

Sidney Fry, MS, RD,

Cooking Light

April 2013
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