Name: Provolone Portobello Mushroom Sandwich Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp butter; 1 yellow or red bell pepper; 1 lb portobello mushrooms; 2 cloves garlic; salt; freshly ground pepper; 1 loaf french or Italian bread; mustard, mayonnaise, and/or horseradish sauce; 4 large romaine or red leaf lettuce leaves; 1 medium tomato; 1 small red onion; 6 slice sargento® deli style provolone cheese; 1 ripe avocado

Provolone Portobello Mushroom Sandwich Recipe

Fanya Dougherty Modified: July 24, 2024

Photos of Provolone Portobello Mushroom Sandwich Recipe

How To Make Provolone Portobello Mushroom Sandwich

This portobello mushroom sandwich with provolone, peppers, and garlic is a grown-up, gourmet vegetarian sandwich that has rich flavors even without meat.

Preparation: 15 minutes

Cooking: 10 minutes

Total: 25 minutes

Serves:

Ingredients

2tbspbutter
1bell pepper,yellow or red
1lbportobello mushrooms
2clovesgarlic
salt
freshly ground pepper
1loaffrench bread,or Italian bread
mustard,mayonnaise, and/or horseradish sauce
4largeromaine lettuce,or red leaf lettuce leaves
1mediumtomato
1smallred onion
6slicesargento® deli style provolone cheese,sliced
1ripe avocado

Instructions

Melt butter over medium heat in large skillet. Add bell pepper, cook 4 minutes. Stir in mushrooms and garlic, cook 6 minutes or until pepper is tender and liquid from mushrooms evaporates. Season with salt and pepper to taste.
Meanwhile, spread bread with mustard, mayonnaise, and/or horseradish sauce to taste. Layer lettuce, tomato, and onion, if desired, over bottom half of loaf.
Top with mushroom mixture, cheese, and avocado. Cut crosswise into fourths and serve.

Nutrition

Calories: 610.72kcal
Fat: 28.32g
Saturated Fat: 12.59g
Trans Fat: 0.24g
Monounsaturated Fat: 10.14g
Polyunsaturated Fat: 3.02g
Carbohydrates: 68.60g
Fiber: 17.06g
Sugar: 14.46g
Protein: 28.59g
Cholesterol: 44.24mg
Sodium: 1795.62mg
Calcium: 526.41mg
Potassium: 1985.20mg
Iron: 8.26mg
Vitamin A: 1917.86µg
Vitamin C: 64.68mg

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