Last Saturday I went to a local bar with some friends to grab a few beers and get some delicious eats. I shared a portobello mushroom sandwich and sweet potato fries with my friends and have been craving this sandwich since then. I changed the recipe up a bit, but kept it pretty simple.
What you’ll need: (serves 4)
- 4 Portobello mushroom caps
- 2 Red bell peppers
- 4 Ciabatta bread rolls
- Worcester sauce
- Italian seasoning
- Basil Pesto
- Swiss Cheese
1. One hour before you start cooking, begin to clean and marinate the mushroom caps. The best way for me to clean mushroom caps is to damp a paper towel and clean off the top and bottom of the portobello mushrooms. If you just run the mushrooms through the water, they can become soaked.
2. After cleaning your mushroom caps, make a combination of butter, worcester sauce and italian seasoning. I added about two tablespoons of butter and 4 table spoons of worcester sauce, then one tablespoon of italian seasoning. Microwave your mixture for about 15 seconds or until melted. Also cut red bell peppers longways into medium size slices.
3. Grab a large ZIp-lock freezer bag to put the mushroom caps in along with your marinate. Place in refrigerator for about an hour.
4. Once you are ready to start cooking, take your portobello mushroom caps out of the fridge and place them in a high heat pan. Let mushrooms cook for about five minutes on high, while pouring leftover marinate throughout the cooking process. After five minutes, turn the mushroom caps over and lower heat. Add red bell pepper once heat is low. ( I add the bell peppers towards the end at a low heat so that they are still a bit crunchy when done.)
5. While your red bell peppers and mushroom caps are cooking, time to prepare your actual sandwich. Heat your oven at about 350 and place your ciabatta bread onto a sheet of foil. Slightly drizzle olive oil over the bread and place in oven to heat up. After this step take your portobello mushroom caps and red bell peppers off the pan to sit. Place mushrooms on a paper towel and plate so mushrooms can get rid of excess juice.
6. After bread is heated, spread basil pesto generously on both sides of the bread. (You can make your own pesto from scratch or just grab a pre made pesto at the groceries to cut down time.) Then add one portobello mushroom cap, red bell peppers, a slice of swiss cheese.
Add as much cheese or bell peppers as you would like, when it comes to sandwiches the messier they better right!