- 3 large portobello mushrooms
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons chopped garlic
- 3 tablespoons white wine or vegetable broth
- 1/4 teaspoon fine sea salt
- 1/4 cup sliced pitted black olives
- 1/4 cup sliced pimento-stuffed green olives
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 teaspoon chopped fresh oregano
- 1 tablespoon red wine vinegar
- 1 (8-inch) round loaf Italian or French bread, halved horizontally
- 1/3 cup sliced roasted red peppers
- 1/3 cup sliced marinated artichoke hearts
- 3 tablespoons pine nuts
- 12 basil leaves
- 1/4 teaspoon ground black pepper
Meanwhile, combine black and green olives, parsley, oregano, vinegar, salt and pepper in a small bowl and press the mixture with the back of a spoon until it's roughly mashed; set aside.
Using your fingers, remove some of the bread from the inside of both halves of the loaf, making sure to keep a 1-inch border around the edge. (This will help to make room for the filling. Save the bread that you remove for another use, like making breadcrumbs or croutons.) Layer both halves of bread with olive mixture then arrange peppers, artichoke hearts, pine nuts and basil on the bottom half. Top with mushrooms, spreading them out to cover the entire width of the bread. Assemble the top and bottom halves of the loaf to form a sandwich.
Serve muffuletta right away, or wrap it very tightly with plastic wrap and refrigerate for 1 hour, weighted down with a heavy object like a cast iron skillet filled with a few heavy canned goods. Cut into wedges before serving.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.