Portobello Mushroom Sandwich
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Ingredients
  • ⅓ c olive oil
  • ⅓ c balsamic vinegar
  • ¼ c soy sauce
  • ½ t dried rosemary
  • ½ t dried thyme
  • 2 garlic cloves, minced
  • ¼ t salt
  • 1 c red onion, sliced
  • 4 portobello mushroom caps
  • ½ c roasted red peppers, chopped
  • 1 c baby spinach, chopped
  • 4 whole wheat buns, toasted
Instructions
  1. In a medium bowl, combine olive oil, vinegar, soy sauce, rosemary, thyme, garlic and salt and stir well to combine. Transfer to a 1-gallon sealable plastic bag. Add red onion and mushrooms and seal bag, laying flat to ensure mushrooms and onions are sitting in the marinade. After 5 minutes, flip bag over so that the other side of the mushrooms absorbs marinade. Let sit another 5 minutes.
  2. Transfer mushrooms, onion and marinade to a heated sauté pan. Place mushrooms stem-side down. Once marinade starts to simmer, cook mushroom caps 5 minutes on each side. Stir onions occasionally and gently press mushroom caps with a spatula to ensure even cooking.
  3. To serve, transfer each mushroom to a toasted bun. Top with cooked onion, spinach and roasted red peppers. Drizzle with additional thickened balsamic marinade.
Recipe by Prepgreen at https://www.prepgreen.com/portobello-mushroom-sandwich/