Roasted Portobello Sandwich with mozzarella and braised cooking greens

5

by: Cutie Chef






Look for mixes of young, sweet braising greens—small chard leaves, kale, amaranth, and spinach. They have lots of character and are often tender enough to be sautéed in short order. Of course, sautéed spinach is always good with mushrooms, too. (I'd use two bunches for four people.) Toast-or an English muffin-serves as a raft for your mushroom. The earthiness of a Pinot Noir is classic with mushrooms. The extra cool-climate acidity in a Pinot Noir from Oregon—a Ponzi Pinot Noir from the Willamette Valley—would be a good complement. See the first variation that follows for a substantial vegan version.




ingredients

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serves: 4

4 large portobello mushrooms

2 tablespoons olive oil, more or less

2 cloves garlic (chopped with a small handful of parsley leaves)

sea salt and freshly ground pepper

3/4 pound small braising greens (trimmed and washed, or 2 bunches of spinach, stems removed, leaves well washed)

2 pinches of hot red pepper flakes

4 slices bread, such as ciabatta, or 4 English muffins

2 (4 ounce) balls fresh or smoked mozzarella cheese (sliced and set on paper towels to drain)

Nutrition Facts
Roasted Portobello Sandwich with mozzarella and braised cooking greens

Servings Per Recipe: 4

Amount per Serving

Calories: 300

  • Total Fat: 8.3 g
  •     Saturated Fat: 1.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 10.2 mg
  • Sodium: 660.9 mg
  • Total Carbs: 33.8 g
  •     Dietary Fiber: 5.4 g
  •     Sugars: 5.1 g
  • Protein: 25.7 g
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preparation

1.  Preheat the oven to 400°F. Remove the stems from the mushrooms, wipe off the caps, and then scrape out the gills with a spoon. Drizzle the inside of the caps with half the oil and sprinkle on all but a teaspoon of the chopped garlic and the parsley. Season with a few pinches of salt and some pepper, then transfer to a shallow baking pan and bake until the mushrooms are hot and starting to sizzle, 8 to 10 minutes.

2.  Heat the remaining oil in a skillet; add the greens and sauté with the reserved parsley-garlic mixture and pepper flakes to wilt. Season with salt. If the greens need more cooking, add a few tablespoons water to the pan and cook until tender. Cook off all the liquid before adding the greens to the mushrooms.

3.  Toast the bread or muffins. Divide the cheese among the mushroom caps, cover with the greens, and bake until the cheese is soft and warm, 5 to 7 minutes. Remove and set each mushroom on its waiting toast and serve.

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comments

Evelyn M

5

Wow i made it and loved it