Name: Portobello Mushroom Sandwiches
Total time: 30 min
Yield: Serves 4
Ingredients: 4 large portobello mushroom caps, gills removed; ¼ cup extra-virgin olive oil; 3 medium garlic cloves, minced; Salt and pepper; 8 ounces fresh mozzarella cheese, sliced into ¼-inch-thick rounds; ½ cup pesto; 4 ciabatta sandwich rolls, split; 1 cup marinated artichoke hearts, patted dry and chopped coarse; ½ cup chopped jarred hot Peppadew peppers

Why This Recipe Works

Classic antipasti ingredients piled high atop a roasted portobello cap make a hearty, flavor-packed sandwich.

Before You Begin

Use a spoon to remove the mushroom gills.

Instructions

Adjust oven rack to upper-middle position and heat oven to 400 degrees. Toss mushrooms, oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper together on rimmed baking sheet. Flip mushrooms gill side up and bake until tender and beginning to brown, about 20 minutes.

Remove sheet from oven and top mushrooms with mozzarella. Divide pesto among cut sides of rolls. Sandwich 1 mushroom, 1/4 cup artichokes, and 2 tablespoons peppers in each roll. Serve.