03-31-2005, 05:04 AM
Marinade of balsamic vinegar and oil
4 ounces portobello mushroom
1 ounce unsalted butter
1/4 ounce red bell pepper, diced
1/4 ounce minced garlic
2 ounces julienned yellow onion
2 slices Monterey jack cheese
7-inch French baguette, sliced
1/4 ounce Balsamic vinegar
1/4 ounce fresh spinach
1 plum tomato, diced
Dash of salt and pepper
Marinate the portobello in the vinegar and olive oil mixture for 1 hour.
Slice into 5 to 6 pieces.
In a sauté pan over medium heat, sauté mushrooms in butter with onions, garlic and red bell peppers for 1 to 2 minutes until onions start to caramelize.
Place cheese into the sliced baguette. Bake 1 minute in a 350 degree F oven until cheese is melted.
Deglaze sauté pan with Balsamic vinegar and toss in spinach. Place all ingredients inside baguette. Top with tomatoes.
Yield: 1 serving.
4 ounces portobello mushroom
1 ounce unsalted butter
1/4 ounce red bell pepper, diced
1/4 ounce minced garlic
2 ounces julienned yellow onion
2 slices Monterey jack cheese
7-inch French baguette, sliced
1/4 ounce Balsamic vinegar
1/4 ounce fresh spinach
1 plum tomato, diced
Dash of salt and pepper
Marinate the portobello in the vinegar and olive oil mixture for 1 hour.
Slice into 5 to 6 pieces.
In a sauté pan over medium heat, sauté mushrooms in butter with onions, garlic and red bell peppers for 1 to 2 minutes until onions start to caramelize.
Place cheese into the sliced baguette. Bake 1 minute in a 350 degree F oven until cheese is melted.
Deglaze sauté pan with Balsamic vinegar and toss in spinach. Place all ingredients inside baguette. Top with tomatoes.
Yield: 1 serving.