Tangy Portabella Mushroom Sandwich

FitnessGeek

Portabella Mushroom & Provolone Sandwich
Vegetarian (Some Worcestershire sauce contains anchovies, watch which brand you buy.)

Makes 2 sandwiches

Ingredients:
2 Kaiser rolls (or mini baguettes), tear out most of the bread on the inside to create a pocket for your mushroom.
2 large portabella mushrooms
1/3 cup Worcestershire sauce
2 cloves of garlic, minced
2 cups vegetable broth
2 tbsp brown mustard
2 tsp horseradish (or as much as you can handle)
2 slices of provolone
2 cups of spinach

Cook:
-In a small mixing bowl whisk together Worcestershire sauce, garlic, 1/3 cup of the vegetable broth, brown mustard, horseradish.
-Tear off the stems of the mushrooms and clean them with a damp cloth. I also like to peel off the top layer of ‘skin’ to make the mushroom softer, this is optional. Marinate the mushrooms for 30 min in the sauce you just made.
- Preheat the oven to 400 degrees, and remove the mushrooms from the marinade, reserving all the marinade liquid.
- In a medium-sized skillet, heat olive oil over high heat , add both mushrooms to the pan with half of the reserved marinating liquid. Add the remaining vegetable broth and cook until the liquid and gone and the mushrooms just begin to caramelize. This takes about 10 min, but watch it closely.
- Assemble the sandwich , cheese first then the mushrooms in their convenient bread pockets. Warm sandwiches in the oven until the cheese is melted and bread is lightly toasted. About 7 min.
- When the sandwiches are warm add 1 cup of spinach to each sandwich and 1 tsp of the reserved marinade. Reassemble the sandwiches and serve with some marinade sauce on the side.

Nutritional Information:
Calories: 241
Fat: 7.1g
Carbs: 29.7g
Protein: 11g

FitnessGeek

Portabella Mushroom & Provolone Sandwich
Vegetarian (Some Worcestershire sauce contains anchovies, watch which brand you buy.)

Makes 2 sandwiches

Ingredients:
2 Kaiser rolls (or mini baguettes), tear out most of the bread on the inside to create a pocket for your mushroom.
2 large portabella mushrooms
1/3 cup Worcestershire sauce
2 cloves of garlic, minced
2 cups vegetable broth
2 tbsp brown mustard
2 tsp horseradish (or as much as you can handle)
2 slices of provolone
2 cups of spinach

Cook:
-In a small mixing bowl whisk together Worcestershire sauce, garlic, 1/3 cup of the vegetable broth, brown mustard, horseradish.
-Tear off the stems of the mushrooms and clean them with a damp cloth. I also like to peel off the top layer of ‘skin’ to make the mushroom softer, this is optional. Marinate the mushrooms for 30 min in the sauce you just made.
- Preheat the oven to 400 degrees, and remove the mushrooms from the marinade, reserving all the marinade liquid.
- In a medium-sized skillet, heat olive oil over high heat , add both mushrooms to the pan with half of the reserved marinating liquid. Add the remaining vegetable broth and cook until the liquid and gone and the mushrooms just begin to caramelize. This takes about 10 min, but watch it closely.
- Assemble the sandwich , cheese first then the mushrooms in their convenient bread pockets. Warm sandwiches in the oven until the cheese is melted and bread is lightly toasted. About 7 min.
- When the sandwiches are warm add 1 cup of spinach to each sandwich and 1 tsp of the reserved marinade. Reassemble the sandwiches and serve with some marinade sauce on the side.

Nutritional Information:
Calories: 241
Fat: 7.1g
Carbs: 29.7g
Protein: 11g