Sourdough Portobello Mushroom Sandwich

Ingredients

• Portobello Mushrooms

  Mushrooms - Melissa's

  1 medium mushroom or 17g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Balsamic vinegar

  1 tsp or 5g

• Bread

  Sourdough - Safeway Kitchens

  2 slice or 76g

• Garlic

  Raw

  1 clove or 3g

• Mayo with Olive Oil

  Reduced Fat Mayonnaise. Half the fat and calories of regular mayonnaise - Kraft Foods, Inc.

  2 tbsp or 30g

• Baby Spinach

  Dole

  ½ cup or 14g

• Roasted Red Peppers

  Freshdirect

  2 ½ oz or 68g

Directions

1. If you would like, scrape the black gills from the underside of the mushroom and discard. Cut the mushroom into 1/2 inch thick slices.
2. Heat the oil in a medium frying Pan over medium high heat until shimmering. Add the mushroom and seasoned with salt and pepper. Cook, moving rarely, until golden-brown all over, 5 to 6 minutes. Drizzle the vinegar over the mushrooms and stir to combine. Cook until the vinegar is completely absorbed into the mushrooms, about one minute. Remove the Pan from the heat.
3. Toast the bread. Rub the cut side of the garlic on one side of each slice of bread. Spread a tablespoon of Mayonnaise on each slice of bread. Place the spinach on 1 slice of bread, top with the mushrooms, and to the mushrooms with the red peppers. Place the other slice of bread mayo-side down on top of the peppers to close the sandwich. Press down gently on the sandwich to compress and slice in half with a serrated knife before serving.
4. If the mushrooms are made ahead, this sandwich can be put together at the last minute with just the aid of the toaster in the office. Back the spinach and peppers separately. Toast the bread and proceed with assembling the sandwich.