Portabella Basil Sub

Portabella Basil Sub

10 Reviews 2 Pics
  • Prep

    23 m
  • Cook

    7 m
  • Ready In

    30 m
Dave Espionage
Recipe by  Dave Espionage

“Portabella mushrooms are cooked in butter with spinach, yellow pepper, garlic, basil and shallots, and served on a roll.”

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Ingredients

Adjust Servings

Original recipe yields 1 sandwich

Directions

  1. Melt the butter in a skillet with a lid over medium heat, and cook and stir the red shallots, basil, and garlic until fragrant, about 1 minute. Stir in the hot paprika, salt, and pepper. Add the spinach, portabella mushrooms, and yellow bell pepper, stir a few times, cover with lid, and reduce the heat to medium-low. Cook the mixture until the spinach and mushrooms give up their liquid and the peppers are softened, about 4 minutes.
  2. Uncover the skillet, and pour in the pepper sauce and balsamic vinegar. Increase the heat to medium, and let the mixture cook down and thicken slightly, about 2 minutes.
  3. Spoon the hot mushroom mixture onto the split hoagie roll, and serve.

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Reviews (10)

Rate This Recipe
WHIRLEDPEAS
24

WHIRLEDPEAS

I loved how fragrant this dinner was. I made a few changes to the recipe; I didn't buy enough shallots, so I added some onion. Also, I used green Tabasco sauce instead of the Jamaican pepper sauce and used white vinegar instead of balsamic (because that's all I had). My husband and I both loved the subs!

Jillian
21

Jillian

Wonderful sandwich! I love portabella mushrooms so I had to try this. I didn't have hot paprika so I used regular and I subbed a few splashes of Tabasco for the Jamacian pepper sauce. I put this on ciabatta bread vs. a hoagie roll and topped it with a little shredded Parmesan - fabulous.

irwinkris
21

irwinkris

it was so easy to make and delish. i am thinking about makeing this ahead of time and useing it as a relish for vegie dogs and vegie burgers. i cant wate to try it out on my friends this summer. by the way it freezes realy well.

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Nutrition

Amount Per Serving (1 total)

  • Calories
  • 568 cal
  • 28%
  • Fat
  • 18.9 g
  • 29%
  • Carbs
  • 85.8 g
  • 28%
  • Protein
  • 15.4 g
  • 31%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 3200 mg
  • 128%

Based on a 2,000 calorie diet

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