These easy portobello sandwiches make a delicious vegetarian lunch or weeknight dinner. You can use prepared balsamic vinaigrette and jarred roasted red peppers if you like to cut down on preparation time. If you don’t care for goat cheese, you can substitute provolone or mozzarella in its place (I recommend toasting the focaccia in the oven with the cheese on top to melt it before you assemble the sandwiches if you op for provolone or mozzarella).
This recipe makes two sandwiches.
Ingredients:
- 2 large portobello mushrooms, stems removed
- 1/4 cup plus 1 tablespoon balsamic vinaigrette, divided
- 2 pieces focaccia, about 6-x-6-inches each
- spreadable goat cheese (about 2 oz.)
- 2 roasted red peppers
- Handful arugula leaves
Directions:
Marinate mushrooms at room temperature in 1/4 cup of vinaigrette for about 20 minutes.
Preheat broiler. Broil mushrooms about 3 inches from the broiling element, about 6 to 7 minutes per side, until lightly browned. Halve the focaccia horizontally, and toast until lightly browned (you can use an oven, toaster oven, whatever you like. I personally like to toast the focaccia in a grill pan with a little garlic infused olive oil). Let cool slightly, and spread goat cheese over the top halves. Cut the broiled mushrooms into l-inch-thick slices diagonally and arrange them on the bottom halves of the focaccia. Place the roasted peppers over the mushrooms and top with the arugula. If you like, you can sprinkle a little extra vinaigrette over the arugula. Place the top halves of the focaccia on top to close up the sandwiches, and serve.