"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Roasted Portobella Mushroom Sandwich Recipe

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This recipe for Roasted Portobella Mushroom Sandwich, by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dennis & Mary Springer
Added: Sunday, March 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 portobello mushroom caps.
1 zucchini, cut into 3 segments, then sliced lenghwise.
1 med tomatoe, sliced.
2 crusty multigrained rolls ( 40z ea 0 or 2 sl whole grain bread.
2 0z fresh goat cheese.
2 tbsp artichoke tapenade ( recipe follows). Artichoke Tapenade :1 can artichoke hearts, drained. Jce of one lemon. 1 clove garlic, minced. 1 tbsp exrtra virgin olive oil. 1 tsp white wine vinegar. 1/4 tsp kosher salt.

Directions:
Directions:
Preheat oven to 400 degrees.Arrange mushrooms and zucchini on ungrease baking sheet,and roast for 10 min. Arrange tomatoe slices on same baking sheet and cont roasting 20 min longer, flipping vegies halfway through cooking. Divide sandwich fillings between rolls, layering mushrooms, then zucchini, cheese, tomatoe, and tapenade. For the tapenade, combine all ingred in a food processor. Add black pepper to taste. Puree until ingred are spreadable. Tapenade can be stored in the frig for 3 days. Makes 6 servings.

Number Of Servings:
Number Of Servings:
2 sandwiches

 

 

 

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