Portobello Poor Boy Sandwich $2.12
Makes 2 servings
This is such an easy dinner, you may want to make extra mushrooms so you can use the leftovers for lunch the next day.
2 large portobello mushrooms, stemmed
1/4 cup balsamic vinegar
2 to 4 tablespoons water
2 roasted red peppers, drained
2 ounces spinach leaves
1 tablespoon low-sodium soy sauce (optional)
1 small loaf whole wheat french bread, split lengthwise and halved
Place the mushrooms and vinegar in a medium bowl and let marinate about 20 minutes. Put the marinated mushrooms and 2 tablespoons of the water into a medium skillet and cook over medium heat about 10 minutes until just softened and tender. As the mushrooms cook, add more water if necessary to prevent sticking, loosening them with a spatula. Top each mushroom with a roasted red pepper, cover the skillet, decrease the burner to low and cook for another 3 to 5 minutes until the peppers are warmed through. Divide the spinach leaves on the 2 pieces of the French bread. Cut the mushrooms and peppers in half and divide between the sandwiches. Sprinkle with the soy sauce, if desired, and top with the remaining pieces of bread.