Portobello Mushroom and Goat Cheese Sandwich
{{#rendered}} {{/rendered}}(Jane Bruce)
This is one of my favorite sandwich combinations — meaty mushrooms, creamy goat cheese, tangy roasted peppers, and the freshness of spinach all combine to create a delicious bite. I made this sandwich on fresh ciabatta bread, but any hearty slice will do!
Cook Time:
Prep Time:
{{#rendered}} {{/rendered}}Total Time:5 min
Servings: 1
Ingredients:
2 portobello mushroom caps
{{#rendered}} {{/rendered}}1 tablespoon olive oil
salt and pepper, to taste
2 tablespoon creamy goat cheese
{{#rendered}} {{/rendered}}1 ciabatta roll, sliced in half
1 roasted red pepper, sliced
4-6 fresh spinach leaves
{{#rendered}} {{/rendered}}Preparation:
Brush the mushroom caps with olive oil and season with salt and pepper, to taste.
On a grill pan on medium-high heat, grill the mushrooms until tender, about 5-7 minutes. Remove from the heat and slice thickly.
Spread the goat cheese on both sides of the roll. Layer the mushrooms and peppers evenly onto one half of the roll.
{{#rendered}} {{/rendered}}Place both halves in a toaster oven and toast until golden-brown and warmed through.
Remove from oven and add the spinach leaves on top of the mushrooms and peppers. Assemble sandwich and enjoy!