Portabella Basil Sub recipe

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Ingredients

1 tablespoon butter
¼ cup chopped red shallots
2 tablespoons chopped fresh basil leaves
1 tablespoon minced fresh garlic
1 teaspoon hot paprika
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 cup fresh spinach leaves
¼ cup diced portabella mushroom caps
¼ cup diced yellow bell pepper
1 tablespoon sweet Jamaican pepper sauce (such as Pickapeppa Sauce ®)
1 tablespoon balsamic vinegar
1 hoagie roll, split lengthwise

Nutrition Info

583.5 calories
carbohydrate: 88.8 g
cholesterol: 30.5 mg
fat: 18.9 g
fiber: 6.1 g
protein: 15.4 g
saturatedFat: 9 g
servingSize: -
sodium: 3350.3 mg
sugar: 13 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt the butter in a skillet with a lid over medium heat, and cook and stir the red shallots, basil, and garlic until fragrant, about 1 minute. Stir in the hot paprika, salt, and pepper. Add the spinach, portabella mushrooms, and yellow bell pepper, stir a few times, cover with lid, and reduce the heat to medium-low. Cook the mixture until the spinach and mushrooms give up their liquid and the peppers are softened, about 4 minutes.

  2. Uncover the skillet, and pour in the pepper sauce and balsamic vinegar. Increase the heat to medium, and let the mixture cook down and thicken slightly, about 2 minutes.

  3. Spoon the hot mushroom mixture onto the split hoagie roll, and serve.

Recipe Yield

1 sandwich

Recipe Note

Portabella mushrooms are cooked in butter with spinach, yellow pepper, garlic, basil and shallots, and served on a roll.

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