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Ingredients
- 4 Tbsp. Extra virgin olive oil
- 8 ounce Portobello mushrooms, sliced 1/2-inch thick
- 2 tsp Balsamic vinegar
- 1 sm Garlic clove, pressed or possibly chopped
- 3 slc (7-inch) narrow French bread, each sliced horizontally
- 6 x Tomato slices, each cut in half
- 9 x Basil leaves
- Â Â Freshly grnd pepper
Directions
- Here the only recipe I found myself: from Vegetarian Pleasures, Main-Courses by Jeanne Lemlin makes 6 (3 1/2-inch) sandwiches
- 1. Heat 1 Tbsp of the extra virgin olive oil in a large skillet over medium heat. Add in the mushrooms and saute/fry till brown and juicy, about 10 min.
- 2. Meanwhile, in a small dish combine the remaining 3 Tbsp oil with the vinegar and garlic and stir to blend.
- 3. If the French bread isnt absolutely fresh and crisp, heat it in the oven a few min, till just warm.
- 4. To assemble the sandwiches, spread 1/6 of the oil and vinegar mix on each half of French bread. On each bottom half of the bread, layer 1/3 of the mushrooms, tomato slices, and basil leaves. Season with pepper (plus dry chili flakes or possibly fresh chopped chilies) and top with the remaining bread. Slice the sandwiches in half and serve immediately.
- You can grill Portobello mushrooms instead of sauteing them by removing the stems and brushing both sides with extra virgin olive oil. Grill them about 3 min on each side. Whether you saute/fry or possibly grill them, youll have a knockout of a sandwich.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1098g | |
| Calories 694 | |
| Calories from Fat 495 | 71% |
| Total Fat 56.09g | 70% |
| Saturated Fat 7.77g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 58mg | 2% |
| Potassium 3011mg | 86% |
| Total Carbs 45.57g | 12% |
| Dietary Fiber 13.1g | 44% |
| Sugars 26.83g | 18% |
| Protein 12.92g | 21% |
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