|For lunch I picked up some beautiful large portobellos and fresh spinach for stuffed portobello sandwiches. I’ve made these sandwiches the last two Saturdays. They are delicious!|
|The portobellos are stuffed with sautéed spinach, artichokes and roasted red peppers then topped with mozzarella and fresh shredded Parmesan cheese. Served on a toasted ciabatta roll.|
|I first had this sandwich at The Great Dane Restaurant here in Madison. Easy enough to make at home!|
Portobello Mushroom caps (1 per sandwich) (buy large ones as they will shrink)
Stuffing: (just make enough stuffing for each portobello)
Marinated artichoke hearts, chopped
Roasted red peppers, chopped
Baby Spinach (Spinach really cooks down so use a lot)
Shredded mozzarella and freshly shredded Parmesan for topping
First preheat your oven to 425 or turn on your grill.
Sauté roasted red peppers and spinach in a little olive oil for the stuffing. Set aside.
Take the stem off the mushrooms and clean the gills off the bottom of the caps. (carefully not to break portobello use a spoon and scrape off gills)
Brush Portobellos lightly with olive oil. Place on a baking sheet (covered with foil for easy cleanup) or grill. Roast or grill for about 15-20 minutes.
When mushrooms are cooked stuff and cover with cheese, put back in oven until cheese is melted.
Serve on a toasted ciabatta bun.