Sandwiches are not common in our house. I am personally not a fan of deli meats or jellies, so that cut out most of the popular American sandwiches during my childhood. Chad loves sandwiches, so I have been working on incorporating some into our meal plans. We both really enjoyed this Portobello Spinach Sandwich. It was fairly easy to put together and took less than 30 minutes, perfect for a weeknight meal. Chad’s favorite part was the marinated mushrooms. The cheese is completely optional (we just both love cheese).
Ingredients
3/4 cup + 1 tablespoon extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons Italian seasoning
2 Portobello mushrooms, stems removed
1 medium onion, sliced
4 cloves garlic, thinly sliced
3 handfuls baby spinach leaves
salt and pepper to taste
8 bread slices, toasted
1/2-1 cup shredded cheese (Mozzarella, Provolone, Swiss)
In a small bowl, whisk together 3/4 cup olive oil, balsamic vinegar, and Italian seasonings.
Slice the mushrooms into 1/4"thick slices. Place the slices in a single layer in a 9"x13" pan and coat both sides with the oil and vinegar.
In a large skillet, heat remaining tablespoon olive oil over medium heat. Add the sliced onions and cook until they begin to soften, about 5 minutes. Stir in the garlic and cook until fragrant, 30 seconds-1 minute. Add the spinach and cook until wilted. Stir in the mushroom slices and marinade. Cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Add salt and pepper to taste. Divide among 4 toasted bread slices. Cover with cheese and other bread slices.
Adapted from All About Food
Tagged: mushroom, portobello, sandwich, vegetarian
I love everything about this recipe, and your photos make us want to make them.