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Portobello Mushroom Club

Serves 2
Time 40 min
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.
Special Diets:
Ingredients
  • 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
Method

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.

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.
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  • 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