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Photo: Nigel Cox; Styling: Sharon Ryan Photo by: Photo: Nigel Cox; Styling: Sharon Ryan

Portobello Sandwiches with Red Pepper Sauce

Serve with Grapefruit, Walnut, and Feta Salad. If you don't have almonds on hand, use any nut.

Cooking Light APRIL 2013

  • Yield: Serves 4 (serving size: 1 sandwich)
  • Hands-on:30 Minutes
  • Total:30 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 357
  • Fat: 14.1g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 8.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 12g
  • Carbohydrate: 48g
  • Fiber: 3.6g
  • Cholesterol: 7mg
  • Iron: 3.5mg
  • Sodium: 734mg
  • Calcium: 49mg
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Portobello Sandwiches with Red Pepper Sauce recipe

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