Grilled Portobello Mushroom Sandwich Recipe
Grilled portobello mushroom, artichoke spinach spread, roasted red peppers, and balsamic reduction drizzle on country Italian bread. Available gluten-free.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Balsamic Reduction
In a small saucepan, bring balsamic vinegar to a boil over medium heat. Reduce the heat and let it simmer for about 10-15 minutes, or until it has thickened to a syrupy consistency. Set aside to cool.
- 2
Prepare the Artichoke Spinach Spread
In a mixing bowl, combine chopped artichoke hearts, spinach, minced garlic, and olive oil. Mix well and season with salt and black pepper to taste.
- 3
- 4
Assemble the Sandwich
Toast the slices of country Italian bread on the grill or in a toaster. Spread a generous amount of the artichoke spinach spread on one side of each slice. Place the grilled portobello mushrooms on top, followed by roasted red pepper slices. Drizzle with balsamic reduction before closing the sandwich with another slice of bread.
- 5
Serve
Cut the sandwich in half and serve warm with a side of your choice.
