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Cooking Light magazine
Original recipe yields 2 servings
I thought this sandwich was INCREDIBLE! I love Portabello sandwiches and this was SO easy and delicious. I'm a new vegeterian so this will definately become a fave of mine. I actually toasted the sourdough bread with the provolone cheese in the toaster oven so the cheese was niely melted. I also added a shake or two of oregano to the basil mayo in addition to the fresh basil. Also I tossed the roasted peppers in the skillet for the last two minutes of cooking, just enough to get them hot. I admit it was a bit sloppy to eat but totally delicious
My husband and I really enjoyed these sandwiches! I served them on hard rolls instead of sourdough. I loved the basil mayo. I think I would make it ahead of time and let the flavors blend but it was still very good. I'd also would heat up the red peppers with the mushrooms so the temperature of the vegatables was consistent throughout the sandwich. We'll have these again!
Prepared for a vegetarian meal and wife and I both loved this. I also added the peppers to the mushrooms just to bring up to temp. Also added just a sprinkle of balsamic vinegar at the end. Great recipe Thanks.