| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | 1 | Servings | ||
INGREDIENTS
| 4 | T | Olive oil |
| 8 | oz | Portobello mushrooms, sliced |
| 1/2-inch thick | ||
| 2 | t | Balsamic vinegar |
| 1 | Garlic clove, pressed or | |
| minced | ||
| 3 | 7-inch narrow French | |
| bread each sliced | ||
| horizontally | ||
| 6 | Tomato slices, each cut in | |
| half | ||
| 9 | Basil leaves | |
| Freshly ground pepper |
INSTRUCTIONS
Here the only recipe I found myself: from ?Vegetarian Pleasures, Main-Courses? by Jeanne Lemlin makes 6 (3 1/2-inch) sandwiches Heat 1 Tbsp of the olive oil in a large skillet over medium heat. Add the mushrooms and saut until brown and juicy, about 10 minutes. Meanwhile, in a small dish combine the remaining 3 Tbsp oil with the vinegar and garlic and stir to blend. If the French bread isn?t absolutely fresh and crisp, heat it in the oven a few minutes, until just hot. To assemble the sandwiches, spread 1/6 of the oil and vinegar mixture on each half of French bread. On each bottom half of the bread, layer 1/3 of the mushrooms, tomato slices, and basil leaves. Season with pepper (plus dried chili flakes or fresh minced chilies) and top with the remaining bread. Slice the sandwiches in half and serve immediately. You can grill Portobello mushrooms instead of sauting them by removing the stems and brushing both sides with olive oil. Grill them about 3 minutes on each side. Whether you saut or grill them, you?ll have a knockout of a sandwich. Posted to CHILE-HEADS DIGEST V3 #233 by "Eruna Schultheiss" <eruna@taom.com> on 97.
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Nutrition (calculated from recipe ingredients)
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Calories: 2744
Calories From Fat: 1761
Total Fat: 196.6g
Cholesterol: 666.6mg
Sodium: 2253.9mg
Potassium: 5172.9mg
Carbohydrates: 46.6g
Fiber: 20.6g
Sugar: 17.5g
Protein: 201.2g