Portabella Mushroom & Spinach Subs
You can never have too many main course recipes, so give Portabella Mushroom & Spinach Subs a try. This recipe serves 4. For $2.93 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 598 calories, 17g of protein, and 37g of fat. If you have baguette, garlic, shredded cheese, and a few other ingredients on hand, you can make it. This recipe is liked by 40 foodies and cooks. It is brought to you by The Blond Cook. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 93%, this dish is great. Similar recipes include Portabella Mushroom, Onion And Spinach Quinoa, Portabella Mushroom Burgers, and Portabella Mushroom Cheesesteaks.
Servings: 4
Ingredients:
1 12 oz baguette
1 tbsp chopped garlic
1/2 cup extra-virgin olive oil
1/4 cup chopped parsley
2 packages (6 oz each) sliced portabella mushrooms
1/4 cup thinly sliced red onion
4 tbsp red wine vinegar
Salt & pepper, to taste
1 cup of your favorite shredded cheese (I have used chipotle gouda, Mozzarella, provolone, sharp cheddar & Parmesan.....they're all good!)
2 tbsp spicy mustard
4-5 cups (about 2/3 of a 6 oz package) spinach, chopped
1 tbsp Worcestershire sauce
Equipment:
whisk
bowl
oven
baking pan
Cooking instruction summary:
Preheat oven to 350 degrees. Slice the baguette evenly into 4 slices Slice vertically across the top of each baguette, & slightly "hollow" it, pulling out some of the bread inside. Set aside. In a bowl, whisk the red wine vinegar, Worcestershire sauce, mustard, garlic, and olive oil. Place mushrooms & red onion slices in a shallow baking dish & pour marinade over; stir/toss to coat well. Sprinkle with salt & pepper; set aside to marinate. In a skillet/saute pan over medium high heat, transfer the mushroom & onions to pan. Keep dish with remaining marinade; you will transfer the mushrooms & red onions back to it once they're cooked. Cook approximately 6 minutes, stirring constantly, or until mushrooms are tender. Now would be a good time to place your baguettes in the oven & heat for approximately 5 minutes while you're performing the next steps. Place cooked mushrooms & red onions back in marinade dish & slice the mushrooms into small pieces; about the size of a nickel or quarter. Slowly add spinach & parsley, stirring. The spinach will wilt down a little as you go. Remove baguettes from oven & stuff with the mushroom & spinach mixture. Top with shredded cheese.
Step by step:
1. Preheat oven to 350 degrees. Slice the baguette evenly into 4 slices Slice vertically across the top of each baguette, & slightly "hollow" it, pulling out some of the bread inside. Set aside. In a bowl, whisk the red wine vinegar, Worcestershire sauce, mustard, garlic, and olive oil.
2. Place mushrooms & red onion slices in a shallow baking dish & pour marinade over; stir/toss to coat well. Sprinkle with salt & pepper; set aside to marinate. In a skillet/saute pan over medium high heat, transfer the mushroom & onions to pan. Keep dish with remaining marinade; you will transfer the mushrooms & red onions back to it once they're cooked. Cook approximately 6 minutes, stirring constantly, or until mushrooms are tender. Now would be a good time to place your baguettes in the oven & heat for approximately 5 minutes while you're performing the next steps.
3. Place cooked mushrooms & red onions back in marinade dish & slice the mushrooms into small pieces; about the size of a nickel or quarter. Slowly add spinach & parsley, stirring. The spinach will wilt down a little as you go.
4. Remove baguettes from oven & stuff with the mushroom & spinach mixture. Top with shredded cheese.
Nutrition Information:
covered percent of daily need
