Grilled Mushroom Salad Sub Recipe

Name: Grilled Mushroom Salad Sub
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 French baguettes, 16-inches long; 4 tablespoons sherry wine vinegar; 2 tablespoons spicy mustard; 1 tablespoon Worcestershire sauce; ½ cup extra virgin olive oil; 6 garlic cloves, finely chopped; 8 very large portabella mushroom caps; coarse salt; fresh coarse ground black pepper; ¼ cup finely chopped parsley; 1 (9 ounce) package spinach, coarsely chopped; 34 lb manchego cheese, thinly sliced; 4 piquillo peppers or 4 pimientos or 4 roasted red peppers, patted dry and cut into strips

Servings: persons

2 French baguettes, 16-inches long
4 tablespoons sherry wine vinegar
2 tablespoons spicy mustard
1 tablespoon Worcestershire sauce
½ cup extra virgin olive oil
6 garlic cloves, finely chopped
8 very large portabella mushroom caps
coarse salt
fresh coarse ground black pepper
¼ cup finely chopped parsley
1 (9 ounce) package spinach, coarsely chopped
34 lb manchego cheese, thinly sliced
4 piquillo peppers or 4 pimientos or 4 roasted red peppers, patted dry and cut into strips

1
Cut each baguette in half cross-wise, then split lengthwise and remove some of the soft insides (discard or use in another dish).
2
Preheat a grill pan to medium high heat or prepare outdoor grill.
3
Preheat oven to 325.
4
Place the hollowed bread in oven to crisp for about 5 minutes.
5
In a small bowl, whisk together sherry vinegar, mustard, Worcestershire sauce, extra-virgin olive oil and garlic.
6
Place mushrooms in a shallow dish and pour marinade over the caps.
7
Turn caps in marinade and season with salt and pepper.
8
Let stand 10 minutes.
9
Grill mushrooms 4 to 5 minutes on each side and remove to a cutting board a few at a time, but keep them warm.
10
Thinly slice the mushrooms and transfer back to the dish you marinated them in and add parsley and spinch as you go, layering the hot mushrooms with the parsley and spinach.
11
Once all the hot sliced mushrooms combine with the spinach, the greens will wilt a bit.
12
Toss the salad and adjust the salt and pepper to your taste.
13
Pile the salad into crispy bread and top with manchego cheese and red peppers of choice, then set bread tops in place.

16085

kcal

Calories

1303

Fat

103

Carbs

981

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 French baguettes, 16-inches long, 4 tablespoons sherry wine vinegar, 2 tablespoons spicy mustard, 1 tablespoon Worcestershire sauce, and more.

Yes, Grilled Mushroom Salad Sub falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Mushroom Salad Sub

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions