Description
This balsamic-marinated portobello sandwich includes artichoke mayo and peppery arugula. Perfect for lunches and picnics!
Ingredients
Scale
For the Mushrooms
- 4 large portobello mushrooms
- 1/4 cup balsamic vinegar
- 1 teaspoon garlic powder
- Pinch of salt and pepper
- 1 tablespoon extra virgin olive oil
For the Sandwiches
- One 6-ounce jar marinated artichokes
- 3/4 cup mayonnaise
- About 2 cups arugula
- 1 baguette, cut into 4 pieces and lightly toasted
Instructions
- Start by prepping the mushrooms. Wipe the caps with a damp paper towel and trim the stems. Using a soup spoon, gently scrape the dark brown gills from the underside of the mushrooms and discard.
- In a large shallow dish, combine 1/4 cup balsamic vinegar with 1 teaspoon garlic powder, and pinches of salt and pepper. Add the mushrooms. Massage the marinade into the mushrooms to make sure they’re evenly coated. Set aside for 15 minutes, turning the mushrooms halfway through to ensure they’re marinating evenly.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Place the mushrooms in the skillet (discard excess marinade) in a single layer and cook until they’re soft and lightly browned, 3 to 4 minutes per side. Then transfer to a cutting board and let rest for 5 minutes.
- Meanwhile, drain the artichokes and, using your hands, squeeze out all the excess liquid. Then roughly chop them (you should have about 1/2 cup chopped artichokes) and combine with 3/4 cup mayo. Set aside.
- Cut the mushrooms into 1/2-inch strips.
- To assemble the sandwiches, pluck out some of the bread’s interior to make room for more fillings. Slather the bread with the artichoke mayo, and pile in the mushrooms and arugula.
Nutrition
- Serving Size: 1 sandwich
- Calories: 360
