Portobello Mushroom Club

Portobello Mushroom Club

Recipe Rating: 3.53186
Serves 2
The king of mushrooms really makes its presence known in this royal club. The oregano- and garlic-infused mushroom cap has a meaty texture that is complemented by sweet pepper and sharp provolone cheese. The crown of arugula adds a nutty aftertaste. Feel free to substitute fresh spinach for the arugula.
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar or balsamic vinegar
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon dried Italian herbs
  • crushed red chile flakes, Pinch of
  • fine sea salt, Pinch of
  • 2 large portobello mushrooms, stems removed
  • 2 slices provolone cheese
  • 1 (6- x 6-inch) piece focaccia bread, halved
  • 3 jarred roasted red peppers, drained
  • arugula leaves, Handful of
  • ground black pepper, Pinch of
Whisk together oil, vinegar, rosemary, parsley, Italian herbs, chile flakes, salt and pepper in a large bowl.

Arrange mushrooms in a wide, shallow dish and pour about 3 tablespoons of the vinaigrette over the top. Turn to coat all over and set aside to let marinate at room temperature for 20 minutes. 

Grill mushrooms over medium heat for 5 minutes per side, until nicely browned and tender. (Or, broil the mushrooms 3 inches from the broiling element of your oven for 6 to 7 minutes per side, until lightly browned.) Cut mushrooms into 1-inch-thick slices.

Arrange cheese on one piece of the bread, then top with mushrooms. Top with peppers and arugula. If you like, sprinkle a little of the remaining vinaigrette over the arugula, then top with remaining piece of bread. Cut sandwich in half, transfer to 2 plates and serve.
Nutritional Info: 
Per Serving: 360 calories (200 from fat), 23g total fat, 7g saturated fat, 20mg cholesterol, 770mg sodium, 26g carbohydrates, (3 g dietary fiber, 5g sugar), 13g protein.
Special Diets: 

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