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


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)


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


Tags: , , , , , , , ,

Check out our Recipe of the Week feature on the Mushroom Channel.
Take me to this week's recipe >>

Subscribe to receive delicious recipes and information from fellow consumers, nutrition experts, chefs and bloggers via The Mushroom Channel.
Sign Up Here >>