Portobello Sandwiches with Red Pepper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with Grapefruit, Walnut, and Feta Salad. If you don't have almonds on hand, use any nut. 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 |
Directions:
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.
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