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Pebbles Portabello Mushroom Sandwich



  • Marinade of balsamic vinegar and oil
  • 4 ounces portobello mushroom
  • 1 ounce unsalted butter
  • 1/4 ounce red bell pepper, diced
  • 1/4 ounce minced garlic
  • 2 ounces julienned yellow onion
  • 2 slices Monterey jack cheese
  • 7-inch French baguette, sliced
  • 1/4 ounce Balsamic vinegar
  • 1/4 ounce fresh spinach
  • 1 plum tomato, diced
  • Dash of salt and pepper


  1. Marinate the portobello in the vinegar and olive oil mixture for 1 hour.
  2. Slice into 5 to 6 pieces.
  3. In a sauté pan over medium heat, sauté mushrooms in butter with onions, garlic and red bell peppers for 1 to 2 minutes until onions start to caramelize.
  4. Place cheese into the sliced baguette. Bake 1 minute in a 350 degree F oven until cheese is melted.
  5. Deglaze sauté pan with Balsamic vinegar and toss in spinach. Place all ingredients inside baguette. Top with tomatoes.

Yield: 1 serving

Posted by FootsieBear at Recipe Goldmine April 2001.

Source: Thought You`d Never Ask - Dorothy Chapman - March 8, 2001

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