Portobello Sandwich
 
Prep time
Cook time
Total time
 
This quick portobello sandwich with goat cheese pesto spread is as satisfying as it is delicious!
Author:
Serves: 4
Ingredients
  • For the mushroom:
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 4 portobello mushrooms, destemmed
  • 2 garlic cloves, minced
  • 2 cups low sodium vegetable stock
  • ¼ cup balsamic vinegar
  • 2 tbsp mirin*
  • 2 tsp dried thyme
  • For The Goat Cheese Spread:
  • ⅔ cup soft goat cheese
  • 2 tsp pesto
  • To Assemble:
  • 4 rolls or crusty bread of choice (I adore ciabatta rolls for this, but whatever you fancy!)
  • Roasted Red Peppers (from a jar, or make your own- see notes)
  • Handful of spinach
Method
  1. Heat olive oil in a large pan, and add the onions. Cook for a couple of minutes over a medium high heat until starting to soften, and then add the garlic and mushrooms, Cook for a minute more.
  2. Add the vegetable stock, vinegar, mirin, and thyme, reduce the heat to low and cook for 5 minutes, then flip the mushrooms and cook for 5 minutes on the other side. The liquid should reduce, and thicken, and the mushrooms should become tender and juicy.
  3. Meanwhile, make the goat cheese spread: mix together the cheese and pesto in a small bowl and set aside
  4. Assemble the sandwich: split each roll in half, and toast under the grill (broiler) for a minute, spread each half with the goat cheese spread. Layer on the cooked mushrooms, and top with the onions, peppers and spinach.
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/2036-2/