Mushroom sandwich recipe | dinner recipes vegetarian | Portobello mushroom recipes

Mushroom sandwich recipe | veggie philly cheesesteak | Portobello mushroom recipes | Dinner recipes vegetarian | Ruchira recipes
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Servings: 4

Ingredients:

– 4 Portobello mushrooms, stems removed and sliced vertically
– 1 teaspoon salt
– 1 1/2 tablespoons balsamic vinegar
– 1 tablespoon olive oil
– 1/2 teaspoon black pepper
– 1/2 teaspoon thyme
– 1/4 teaspoon paprika
– 1 large onion, vertically sliced
– 2 bell peppers (green and red), vertically sliced
– 2 cloves garlic, grated
– 4 long Italian bread or sub rolls
– Cheese slices (optional)
– Butter, softened
– Spinach or lettuce (optional)

Instructions:

1. Rinse the mushrooms and pat them dry with a paper towel. Remove the stems and gills (if desired).
2. In a mixing bowl, combine the sliced mushrooms, salt, balsamic vinegar, olive oil, black pepper, thyme, and paprika. Coat the mushrooms evenly with the marinade.
3. Add the sliced onion, bell peppers, and grated garlic to the bowl and mix well.
4. Set the mixture aside for 10-15 minutes to allow the flavors to meld.
5. Preheat the oven to 375°F (190°C).
6. Slice the Italian bread or sub rolls in half and place them on a baking sheet. Add a slice of cheese between the bread halves and apply room temperature butter to the other half. Bake for 10 minutes or until the cheese is melted and the bread is toasted.
7. Heat a pan over high heat and add butter. Add the marinated mushrooms and veggies and stir-fry until they release their moisture and become dry.
8. Assemble the sandwich by adding the cooked mushroom mixture to the baked bread, topping with spinach or lettuce and drizzling with your choice of sauce.

Enjoy your delicious Portobello Mushroom Sandwich!

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