logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Cosmetics
Distance Learning
Reading
Crochet
Marriage
Cooking for Kids
Knitting


dailyclick
All times in EST

Full Schedule
g
g Sandwiches Site

BellaOnline's Sandwiches Editor

g

Portobello Italian Sandwiches Recipe


This recipe is a quick and easy fix for when you want a couple of savory Meatless Monday sandwiches without too much fuss. It benefits from the use of some premade ingredients. I used California Sun-Dry's Sun-Dried Tomato Pesto and Enrico Formella's Muffuletta Salad. The recipe is for two sandwiches, but you can easily expand it to suit the number of people you want to serve.

Portobello Italian Sandwiches

Ingredients:

2 Portobello mushroom caps large enough to cover the surface of your bread.
Olive oil to brush on the mushroom caps
California Sun-Dry's Sun-Dried Tomato Pesto (a little more than a tablespoon per cap)
Enrico Formella's Muffuletta Salad
2 slices provolone cheese
2 buns (Use crusty Italian buns or hamburger buns.)

Method:

Wash and thoroughly dry the mushroom caps. On the outside of the dried cap, brush olive oil. If you don't have a brush, a small piece of paper towel or coffee filter works. Let stand for a couple of minutes before you turn them back over.

Put the mushrooms on a metal baking sheet that has been covered in foil. Spread the California Sun-Dry's Sun-Dried Tomato Pesto over the gills of each mushroom cap. It should take a little more than a tablespoon to get edge-to-edge coverage. Get good coverage, but donít put it on too thickly. Next, add a layer of the muffuletta olive salad. Let the mushrooms stand for half an hour to allow the flavors to permeate the mushrooms. Finally, add a slice of provolone cheese. In A 450 degree F. oven, bake the mushroom caps until the cheese has melted and is bubbly, about 10-15 minutes. When the mushrooms are done, pull them out of the oven and let stand for 5-10 minutes.

Prepare the buns by grilling them until they are golden brown. Use Romaine lettuce, sliced tomatoes, and slivered sweet onions. You can drizzle Italian dressing over the veggies, or just use a nice mayo or ranch dressing on the buns. Show your creative style.


California Sun-Dry's Sun-Dried Tomato Pesto comes in an 8.5 ounce jar. It is not refrigerated until after it is opened. It is excellent as a condiment on sandwiches to give them a huge punch of flavor. The ingredients are simple. It is made from basil puree, sun-dried tomatoes, canola oil, garlic, Parmesan cheese, sugar, almonds, salt, and extra virgin olive oil. It also has phosphoric acid, soy lecithin, and xanthium gum. A quarter cup is 130 calories with 13 grams of fat and 7 grams of carbohydrate. You also get significant amounts of Vitamins A, C, calcium, and iron. I recommend this product.

Enrico Formella's Muffuletta Salad is chunkier than That Pickle Guy's. The ingredients are not so ground together. While I am a big fan of That Pickle Guy's olive salad, I also appreciate this one. It is a family-made product with over 100 years of history. The olive salad is tasty. It has black and green olives, soybean oil, celery, bell peppers, cauliflower, pimentos, water, vinegar, spices, and some preservatives which equal 1/10 of 1% of the total. I would prefer olive oil, instead of soybean oil, but I am sure that would increase the price of the product substantially. This product is great on sandwiches, in pasta, and used as a salad topper.

Enjoy your Meatless Monday treat, but remember, you can eat these Portobello Italian Sandwiches any day of the week!


When I mention stores or products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products or stores by name.


NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Sandwiches site. Sometimes, this newsletter has information and variations on sandwiches that are not in the articles. Fill in the blank below the article with your email address - which is never passed on beyond this site. We never sell or trade your personal information.

Related links: The Related Links below this article may be of interest to you.

There are times when I recommend an item related to my article and add an Amazon link, so that you can check it out. I am an Amazon Associate, and when you purchase an item after clicking on my link, I do make a commission for purchases made through that link.
Add Portobello+Italian+Sandwiches+Recipe to Twitter Add Portobello+Italian+Sandwiches+Recipe to Facebook Add Portobello+Italian+Sandwiches+Recipe to MySpace Add Portobello+Italian+Sandwiches+Recipe to Del.icio.us Digg Portobello+Italian+Sandwiches+Recipe Add Portobello+Italian+Sandwiches+Recipe to Yahoo My Web Add Portobello+Italian+Sandwiches+Recipe to Google Bookmarks Add Portobello+Italian+Sandwiches+Recipe to Stumbleupon Add Portobello+Italian+Sandwiches+Recipe to Reddit




Easy Low Carb Spinach Salad Recipe
Orzo Salad Recipe
Marinated Vegetable Salad Recipe
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Sandwiches Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2015 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.

g


g features
Mixed Veggie and Fruit Slaw Recipe

Fruit and Veggie Smoothie Recipes

Grilled Sandwich Ideas

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2016 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor