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Roasted Portobello Sandwiches with Arugula and Aioli

  • 543calories

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Source: www.hunts.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, E
MineralsCopper, Natrium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. PAM® Original No-Stick Cooking Spray

  2. 4 large portobello mushrooms, cut into 10 slices each 4 mushrooms

  3. 1 lb

  4. 1/4 cup extra virgin olive oil

  5. 2 tablespoons balsamic vinegar

  6. 1/2 teaspoon kosher salt

  7. 1/8 teaspoon ground black pepper

  8. 1-1/2 tablespoons Fleischmann's® Original-stick

  9. 4 small ciabatta breads, cut in half horizontally

  10. 1/2 cup Fire-Roasted Tomato Aioli (separate recipe, see tip below)

  11. 1 cup packed arugula or spinach leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Spray 15x10-inch baking pan with cooking spray.

  2. Place mushroom slices in large bowl; sprinkle with oil, vinegar, salt and pepper. Toss to coat. Place in single layer in pan. Bake 20 minutes or until mushrooms are tender.

  3. Spread Fleischmann's on cut sides of ciabatta bread. Place bread, cut-side, up on baking sheet.

  4. When mushrooms are done, place pan with mushrooms on lowest rack of oven. Turn heat to broil and preheat broiler. Place bread under broiler; broil 3 to 5 minutes or until bread is lightly browned.

  5. To make sandwiches: Spread 1 tablespoon aioli on each toasted side of bread. Place equal amounts of arugula leaves on the bottom halves. Top arugula with mushrooms. Add top half of bread; serve immediately.

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