Here’s Kathleen’s Gimme Recipes! Contest entry. Portobello mushrooms are a healthy and filling meat alternative.
Portobello Mushroom Sandwiches (vegetarian)
3 Portobello Mushroom caps (sliced into 1 inch strips)
1 7oz. jar of sliced roasted red peppers (drain off the liquid)
1 small red onion (sliced)
1 garlic clove (chopped)
2 tbsp. olive oil
1/4 cup balsamic vinegar
1 baguette or Italian loaf
In a saute pan, heat the olive oil and add the sliced onion and garlic. Cook until soft and translucent. Add the mushrooms and red peppers and drizzle balsamic vinegar over the mixture. Saute until mushrooms are soft and cooked. Add salt and pepper to taste.
While the mushrooms are cooking, slice the baguette in half horizontally (like a big hoagie roll). Turn on the broiler, open the baguette, and toast the insides. When toasted, spread mayonnaise on the baguette and then lay the mushroom, red pepper and onion mixture onto the bread. Enjoy!