Baby Bella, Red Pepper and Arugula Sandwich

Recipe courtesy of Kristina of Spabettie

 

Arugula has such a unique flavor, and it goes well with crispy, sauteed mushrooms and the sweet and mildly spicy red peppers. The garlicy bean spread provides some extra oomph and flavor. Try it over quinoa or a salad.

Yield: two sandwiches

dairy, egg, soy and gluten free, vegan

Ingredients

1 tablespoon coconut oil
7-8 baby portobello mushrooms, sliced
1 gluten free baguette, cut in half and sliced lengthwise
roasted garlic bean spread
2 handfuls arugula leaves
4 pieces roasted red pepper, sliced
4 slices havarti cheese (vegan)

Directions

In large saucepan over medium heat, melt coconut oil and add mushroom slices. Do not turn mushrooms, allow to brown for several minutes, until crispy crunchy browned.

While mushrooms are browning, prepare sandwich: spread generous layer of roasted garlic bean spread over both sides bread, top with arugula leaves. Place cheese slices over arugula, top with layer of warm mushrooms to melt cheese. Follow with roasted red pepper slices and remaining mushrooms, if any.

Spabettie is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge

 

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