Portobello and Roasted Red Pepper Sandwiches

[Guest guest]

Portobello and Roasted Red Pepper Sandwiches

serves 4

 

4 medium portobello mushrooms (about 1 pound), stems discarded and

caps

wiped clean

4 medium garlic cloves, sliced thin

2 tablespoons fresh rosemary leaves

2 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

Salt and ground black pepper

2 cups stemmed arugula leaves, washed and thoroughly dried

8 thick slices hearty bread

8 ounces drained jarred roasted red peppers, cut into thin strips

 

1. Adjust oven rack to upper-middle position (about 6 inches from

heating element) and preheat broiler

2. Use paring knife to make 5 or 6 small incisions in smooth side

of mushroom caps. Stuff garlic slices and rosemary leaves into these

incisions.

3. Combine vinegar, oil, and slat and pepper to taste in shallow

baking dish just large enough to hold mushrooms in single layer. Add

mushrooms and marinate, turning occasionally, for 5 minutes.

4. Place dish with mushrooms under broiler. Cook, turning

several

times, until lightly browned, about 10 minutes.

5. Divide arugula among 4 slices of bread. Place one mushroom on

top of arugula on each slice of bread. Arrange some pepper strips

over

each mushroom.

6. Dip one side of remaining 4 slices of bread in mushroom juices

in baking dish. Place these slices, moistened side down, on top of

filling to make 4 sandwiches. Cut in half and serve immediately.