Pebbles Portabello Mushroom SandwichMarinade of balsamic vinegar and oil
4 ounces portobello mushroom
1 ounce unsalted butter
1/4 ounce red bell pepper, diced
1/4 ounce minced garlic
2 ounces julienned yellow onion
2 slices Monterey jack cheese
7-inch French baguette, sliced
1/4 ounce Balsamic vinegar
1/4 ounce fresh spinach
1 plum tomato, diced
Dash of salt and pepperMarinate the portobello in the vinegar and olive oil mixture for 1 hour.Slice into 5 to 6 pieces.In a saut? pan over medium heat, saut? mushrooms in butter with onions, garlic and red bell peppers for 1 to 2 minutes until onions start to caramelize.Place cheese into the sliced baguette. Bake 1 minute in a 350 degree F oven until cheese is melted.Deglaze saut? pan with Balsamic vinegar and toss in spinach. Place all ingredients inside baguette. Top with tomatoes.Yield: 1 serving.
4 ounces portobello mushroom
1 ounce unsalted butter
1/4 ounce red bell pepper, diced
1/4 ounce minced garlic
2 ounces julienned yellow onion
2 slices Monterey jack cheese
7-inch French baguette, sliced
1/4 ounce Balsamic vinegar
1/4 ounce fresh spinach
1 plum tomato, diced
Dash of salt and pepperMarinate the portobello in the vinegar and olive oil mixture for 1 hour.Slice into 5 to 6 pieces.In a saut? pan over medium heat, saut? mushrooms in butter with onions, garlic and red bell peppers for 1 to 2 minutes until onions start to caramelize.Place cheese into the sliced baguette. Bake 1 minute in a 350 degree F oven until cheese is melted.Deglaze saut? pan with Balsamic vinegar and toss in spinach. Place all ingredients inside baguette. Top with tomatoes.Yield: 1 serving.
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