Portobello Italiano Recipe
Marinated portobello mushroom cap, sautéed spinach, roasted red peppers, & provolone, topped with pecorino romano on a fresh baked kaiser roll
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Ingredients
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Mushrooms
Sautéed Spinach
Roasted Red Peppers
Toppings
Buns
Method
Marinating the Mushrooms
- 1
Prepare the Marinade
In a small bowl, combine balsamic vinegar, olive oil, minced garlic, salt, and black pepper.
- 2
Marinate the Mushrooms
Place the portobello mushrooms in a shallow dish and pour the marinade over them. Ensure they are well coated. Let them marinate for at least 30 minutes.
Cooking the Spinach
- 3
Sauté Garlic
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 4
Cook the Spinach
Add the fresh spinach to the skillet and season with salt and black pepper. Cook for about 3-5 minutes, stirring often, until the spinach is wilted. Remove from heat and set aside.
Cooking the Mushrooms
- 5
Assembling the Sandwich
- 6
Prepare the Kaiser Rolls
Slice the kaiser rolls in half and lightly toast them if desired.
- 7
Layer the Ingredients
On the bottom half of each roll, place a sautéed portobello mushroom cap, a generous portion of sautéed spinach, a few strips of roasted red peppers, and top with provolone cheese.
- 8
Melt the Cheese
Place the sandwiches under a broiler for 1-2 minutes until the provolone cheese is melted and bubbly.
- 9
Add Pecorino Romano
Remove from the broiler and sprinkle with pecorino romano cheese before placing the top half of the rolls on.