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Portobella Mushroom Sandwich, Roasted Garlic & Red Pepper, Provolone, Baby Greens

Portobella Mushroom Sandwich on Kaiser Roll, Roasted Garlic, Red Pepper, Provolone, Baby Greens

Portobella Mushroom Sandwich, Roasted Garlic & Red Pepper, Provolone, Baby Greens

I’ve always loved taking photos, even besides food, if it captures people, places or special memories to look fondly upon, and so long as it doesn’t take away from the meaningful fun of the moment.

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Recently I’ve been reflecting the deeper meaning of ‘living in the moment’ a thought mostly brought on through my email inbox deliveries essentially screaming like the sea witch in the “Little Mermaid” furiously diving into fall foods and home decorating as if it were the fashion rule of not wearing white pants or shoes after Labor Day, and similar to taking too many streams of photos, taking away the fun of the moment.

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With a few just ripened peaches remaining on the counter, I still plan on making peach dumplings and enjoying the final pleasures of the culminating season before rushing off to enjoy the next of which according to me, has barely yet officially begun, unless you are a department store already decorated for Christmas.

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Thinking in the broader picture, my reflections take on their own twists and turns, like chiding myself for complaining on the currently trending bursting forth fall ideas email inbox deliveries. 

Its nice to remember the truth that all people live in their own moments and seasons, eager or not, as they desire, just as I am free to savor the same.

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Dang. It stings to be wrong.

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Still, reflections don’t void our feeelings that indeed there can be something special to be found ‘living in the moment’ and so I prepare a special sandwich for my youngest daughter, Alex, and me. I photograph it. We have fun just living in and sharing the moment enjoying aPortabella Mushroom Sandwich, Roasted Garlic & Red Pepper, Provolone, Baby Greens. 

Portobella Mushroom Sandwich, Roasted Garlic & Red Pepper, Provolone, Baby Greens

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Category: Sandwiches

Cuisine: American Homestyle

Yield: 4

Portobella Mushroom Sandwich, Roasted Garlic & Red Pepper, Provolone, Baby Greens

Ingredients

  • For the Roasted Garlic and Red Pepper Spread:
  • 2 red bell peppers
  • 1 small head garlic, outer paper and cloves remaining together
  • 4-5 tablespoons water
  • 1 tablespoon olive oil
  • 1 teaspoon coarse kosher salt, more or less to taste
  • few grinds cracked black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2- 1 tablespoon white wine vinegar
  • For Preparing the Onions and Portobella Mushrooms:
  • 2-3 tablespoons olive oil
  • 1 small red onion, sliced into half moons
  • good pinch or two coarse kosher salt
  • few grinds cracked black pepper
  • 8 portabella mushrooms, gently wiped with a damp paper towel, stem removed
  • For Assembling the Sandwich:
  • 4 kaiser rolls, sliced in half
  • 1-2 tablespoons roasted garlic and red pepper spread per sandwich
  • cooked onion and Portobella mushrooms
  • 4 slices provolone cheese, medium thickness
  • 4 small handfuls fresh baby greens

Instructions

  1. Preparing the Roasted Garlic and Red Pepper Spread: Preheat oven to 375 degrees. On a small baking sheet lined with parchment paper, toss the red peppers with a tablespoon of olive oil and a good pinch of coarse kosher salt, toss to coat. Roast peppers until very soft and blistered in some parts, around 35-40 minutes. Transfer roasted peppers to a ziploc bag to steam for ten to fifteen minutes, then pull out the stem, peel off the skin and scrape out all the seeds, tear peppers into pieces, set aside
  2. Preparing the Roasted Garlic: Before placing the red peppers into the oven, set the garlic into a very small dish with 4-5 tablespoons or more of water, tightly cover with aluminum foil and place on a corner of the baking sheet with the red peppers, removing garlic after 30 minutes, let sit covered for ten minutes. Carefully remove the garlic meat from the outer papery skins, set aside
  3. Assembling the Roasted Garlic and Red Pepper Spread: In the bowl of a food processor pulse the roasted red pepper pieces, add in the roasted garlic, sprinkle in the salt, pepper, and red pepper flakes, pulse again to combine, drizzle in the white wine vinegar, pulse again just until smooth, check seasoning, adjusting to taste. Transfer the spread to a small bowl
  4. Preparing the Onions and Portobello Mushrooms: On low temperature, heat a large nonstick saute pan. Pour in 3 tablespoons olive oil, swirl to cover the pan, scatter in the red onions and cook for around 3-4 minutes until softened, sprinkle over a small pinch each salt and pepper, stir, transfer to a small plate. Increase heat temperature to medium high, brush both sides of Portabella mushrooms with olive oil, sprinkle with a pinch or two each of salt and pepper. Position the Portabella mushrooms in the pan avoiding overcrowding the pan or cook mushrooms in batches. Add in just a bit more olive oil during cooking if needed. Cook mushrooms around 3-5 minutes before turning over and cooking approximately another 3 minutes or so, until cooked through
  5. Assembling the Sandwich: Toast roll halves on a baking sheet and place in the oven for five minutes, or just until hot and a bit crispy. Spread a generous amount of the Roasted Garlic and Red Pepper mixture across the top half of the roll. Place 2 Portobella mushrooms on each sandwich bottom topping with the cooked onion, provolone cheese, and a small handful each of baby greens, then set on the roll lids, serve straight away
http://spicedpeachblog.com/portabella-mushroom-sandwich-roasted-garlic-red-pepper-provolone-baby-greens/

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13 Comments

  1. Katie
    Posted September 15, 2016 at 6:47 pm | Permalink

    Fabulous, as usual, Peggy!

    • Posted September 16, 2016 at 8:45 am | Permalink

      Hi Katie, Thank You! I love the Portabella Mushroom Sandwich, so tasty and a nice blend with the roasted garlic and red pepper, hope you give it a go! Have a terrific weekend and thanks for stopping by!

  2. Joanne C.
    Posted September 16, 2016 at 8:47 am | Permalink

    Peg this looks delicious! I’m thinking of making it this weekend except I’ll use a jar of roasted peppers.

    • Posted September 16, 2016 at 8:49 am | Permalink

      Thanks much Joanne. The jar works just fine if it is easiest for you, I think you’ll love the combination with the roasted garlic. Enjoy. Thanks for stopping by. Talk to you soon.

  3. Posted September 16, 2016 at 4:29 pm | Permalink

    Beautiful post Peggy, for me living in the moment is sometimes hard to do, not sure why but it is.
    What a delicious looking sandwich you created for your daughter and yourself, love every component of it. Have a wonderful week-end!
    cheri recently posted…Mushroom Pappadelle with Parsley and ChivesMy Profile

    • Posted September 18, 2016 at 9:50 am | Permalink

      Thanks so much Cheri! I think you’ve been doing an awesome job living in the moment this summer and enjoying so much of your experiences and garden delights!

  4. Posted September 16, 2016 at 5:28 pm | Permalink

    I love portabella mushroom sandwiches. They’re meaty enough, but not overpowering like animal protein. Great flavor combination, Peggy. You had me at roasted garlic.
    Kelly recently posted…The Power of Routine…Freedom Plan Blog Challenge…Day 5My Profile

    • Posted September 18, 2016 at 9:52 am | Permalink

      Hi Kelly, thanks much! I so agree with you that the flavor of the Portabella is just meaty enough, and so full of flavor! The combination is delish, and easy to prepare the spread in advance. Talk to you soon. Hugs!

  5. Posted September 18, 2016 at 8:25 am | Permalink

    delicious one ..lovely combo 🙂

  6. MARY H HIRSCH
    Posted October 5, 2016 at 9:14 pm | Permalink

    I remember seeing this when you posted it, Peggy, and never got it out of my mind. Today was the day when I could shop for the portobellos, cheese and kaiser rolls at Whole Foods (a 60-minute round trip but well worth it.) I had all the other ingredients. I strolled through your posts and found the recipe easily. Made my purchases. Tomorrow I will be savoring this sandwich and thinking of you. XOX

    • Posted October 10, 2016 at 7:08 pm | Permalink

      Ah Mary, Thanks so much! You absolutely just made my day! Hope you enjoyed it! Saw you have already been in the midst of snow! Hope all is well and that you are enjoying your current adventure. Talk to you soon. Thanks again and Big Hugs to You!

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.