I had this sandwich at The Great Dane Restaurant in Madison, Wisconsin. I came home and couldn't wait to make this sandwich. Roasted Portobello mushroom caps filled with spinach, artichoke, roasted red peppers. Then topped with mozzarella and freshly shredded Parmesan cheese. Served on toasted Ciabatta rolls. I will be making this again!
Portobello Mushroom caps (1 per sandwich)
Marinated artichoke hearts, chopped
Roasted red peppers, chopped
Baby Spinach
Shredded mozzarella and freshly shredded parmesan for topping
Ciabatta rolls
Directions
First preheat your oven to 375 or turn on your grill.
Take the stem off the mushrooms and clean the gills off the bottom of the caps. (use a spoon and scrape off gills)
Brush Portobellos lightly with olive oil. Place on a baking sheet (covered with foil for easy cleanup) cap sides up. Roast in a pre-heated 425 degree oven for about 20 minutes.
The longer you cook the portobella the meatier (firmer textured) the mushroom gets.
While the mushrooms are baking saute artichokes, roasted red peppers and spinach for the stuffing.
When mushroons are cooked stuff and cover with cheese, put back in oven until cheese is melted.
Toast your bun.
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