Portobello Mushroom and Goat Cheese Sandwich

Portobello Mushroom and Goat Cheese Sandwich
Staff Writer
Portobello Mushroom and Goat Cheese Sandwich

Jane Bruce

Portobello Mushroom and Goat Cheese Sandwich

This is one of my favorite sandwich combinations — meaty mushrooms, creamy goat cheese, tangy roasted peppers, and the freshness of spinach all combine to create a delicious bite. I made this sandwich on fresh ciabatta bread, but any hearty slice will do!

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1
Servings
210
Calories Per Serving
Deliver Ingredients

Ingredients

  • portobello mushroom caps
  • 1  Tablespoon  olive oil
  • Salt and pepper, to taste
  • 2  Tablespoons  creamy goat cheese
  • ciabatta roll, sliced in half
  • roasted red pepper, sliced
  • 4-6 fresh spinach leaves

Directions

Brush the mushroom caps with olive oil and season with salt and pepper, to taste. On a grill pan on medium-high heat, grill the mushrooms until tender, about 5-7 minutes. Remove from the heat and slice thickly.

 

Spread the goat cheese on both sides of the roll. Layer the mushrooms and peppers evenly onto one half of the roll. Place both halves in a toaster oven and toast until golden-brown and warmed through. Remove from oven and add the spinach leaves on top of the mushrooms and peppers. 

 

Assemble sandiwch and enjoy!

Nutritional Facts

Total Fat
18g
26%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
9mg
3%
Carbohydrate, by difference
9g
7%
Protein
3g
7%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
71mg
7%
Fiber, total dietary
1g
4%
Sodium, Na
148mg
10%

Portobello Mushroom Shopping Tip

Buy mushrooms that are intact, firm, and fleshy. Avoid mushrooms that are slimy or have split caps.

Portobello Mushroom Cooking Tip

To clean mushrooms, briefly run cold water over them or gently wipe with a damp towel.