Meatless Monday: Basil Portobello Hoagie

Published April 14, 2014 by jenmatteson

Final trial veggie sandwich before the shower…

I must say, it was wonderful, but I sure wish I had more Portobello, because not only does the hoagie look slightly un-plump, but I could have really used a little more veg and less bread.  Don’t get me wrong, the entire thing was wonderful, but I wouldn’t have been upset with more mushrooms.  Who could be?

Basil Portobello Hoagie

I roasted my own peppers for this sandwich (soups easy), as well as used homemade hummus.  Feel free to speed up the process with jarred roasted red peppers and/or pre-made hummus.  This was another vegan try for the baby shower, and while I think taste-wise this was my favorite, it would be too difficult to keep warm and leave out for several guests.  So, I’ve decided on the Hummus Supreme!

But go ahead and give this one a try too.  I made this when it was still freezing in MN, which wasn’t too long ago, so I didn’t grill the Portobello.  I just sautéed them in some olive oil quickly on the stovetop.

Basil Portobello Hoagie

Portobello Hoagie

Source:
Servings: 2

Ingredients:

4 large Portobello caps
2 hoagies, or about 2 5-inches pieces of French bread, cut in half lengthwise
1/4 cup hummus
6-8 fresh basil leaves
1 roasted red pepper (approximately 1/2 cup jarred)

Directions:

1. If grilling, preheat grill to medium high heat.  Brush mushrooms with olive oil, and grill until just tender, about 2-3 minutes on each side.  Remove from heat, sprinkle with salt and pepper, and let rest.  Slice into 1/2-inch strips.  If you are using your stovetop, Slice mushrooms into long strips, about 1/2-inch thick.  Preheat olive oil in a small skillet over medium high heat.  Add mushrooms and cook over moderate heat until just softened, about 5 minutes.  Remove from heat and let rest.

2. Meanwhile, divide hummus evenly and spread on both sides of bread.  Layer with basil leaves, roasted red pepper and sliced Portobellos.  Close and enjoy!

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