Photo: Oxmoor House
Yield
2 servings (serving size: 1 sandwich)

How to Make It

Step 1

Heat olive oil in a large nonstick skillet over medium heat. Add mushrooms and onion; cover and cook 7 minutes or until onion is tender, stirring occasionally. Remove from heat; cool.

Step 2

Combine the mayonnaise, basil, and black pepper. Spread 1 tablespoon mayonnaise mixture on each bread slice; layer each of 2 slices with 1/3 cup bell peppers, 1/2 cup mushroom mixture, and 1 slice of cheese. Top with remaining bread slices. Cut each sandwich in half.

Ratings & Reviews

elacorn's Review

travelchickie
July 14, 2011
This was delicious! My 6-year-old loved it and my husband said it was restaurant quality. I will be making this again and again.

travelchickie's Review

elacorn
January 31, 2011
I cut out the gills before cooking (gets rid of the slightly bitter flavor), and left the portobello caps whole while cooking. I skipped the red peppers and added a few lettuce leaves instead. I added a dash of cayenne red pepper to the mayo. I didn't have fresh basil so I used 1/2 tablespoon or dried instead. It all made for a much more manageable dish!