Portobello Mushroom Sandwiches With Arugula and Bacon
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8½-inch-thick slices Tuscan bread
- 3teaspoons roasted garlic oil or olive oil
- 6medium portobello mushrooms, stemmed
- 1teaspoon Dijon mustard
- 3tablespoons fresh lemon juice
- 4teaspoons olive oil
- ½teaspoon salt
- 4cups arugula, tough stems removed
- Freshly ground pepper to taste
- 4slices cooked bacon, halved
Nutritional analysis per serving (4 servings)
311 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 12 grams protein; 543 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Start a charcoal grill. Lightly brush the bread slices with 1 teaspoon of garlic or olive oil and brush the mushrooms with the rest. Grill the bread until toasted, about 1 minute per side. Grill the mushrooms until tender, about 4 minutes per side. Let cool. Slice into 1-inch-thick strips.
- Step 2
In a medium-size bowl, whisk together the mustard, lemon juice, olive oil, salt and pepper. Add the arugula and toss to coat. Divide half the arugula on half the bread. Top each with 1 slice of bacon, the remaining arugula and the remaining bread. Serve immediately.
Private Notes
Comments
I suppose the mushrooms go in the middle together with the bacon, right?
Delicious! Should have mentioned that the mushrooms go in the middle with the bacon and arugula. My mushrooms were just the right size to place in my ciabatta rolls so I didn't bother slicing them, but otherwise followed directions. Will definitely make again (and again serve with a decent cabernet)
I suppose the mushrooms go in the middle together with the bacon, right?