Portabella Rustico Sandwich

Recipe courtesy of the Mushroom Council and Sodexo


Yield: 1 serving


1 each Rich’s multi-grain roll

1/2 oz baby spinach

3 oz grilled portabella mushroom, sliced

2 slices fresh mozzarella, sliced .5 oz

3 slices plum tomato

1 tsp basil, fresh, chiffonade

1 tsp fat free vinaigrette, convenience

pinch freshly cracked black pepper


For grilled mushrooms:

1. Place mushrooms in single layer on sheet pan

2. Spray lightly with pan spray and season with pepper

3. Roast or Grill at 450’F for 4 to 6 minutes until lightly golden

To assemble:

1. Place 1/2 oz baby spinach on heel of roll

2. Top with 3 oz sliced portabella mushroom (about 1 large cap), 2 slices (1 oz) fresh mozzarella cheese, 3 slices plum tomatoes and 1 tsp fresh basil chiffonade

3. Drizzle sandwich with 1 tsp fat free balsamic vinaigrette and a pinch of freshly cracked black pepper and serve


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