Grilled Mushroom Salad Subs Recipe

Name: Grilled Mushroom Salad Subs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 baguettes, halved across, split and some of the soft insides removed; 4 tablespoons sherry vinegar; 2 rounded tablespoons spicy mustard; 1 tablespoon Worcestershire sauce; 1/2 cup extra-virgin olive oil, eyeball it; 6 cloves garlic, finely chopped; 8 portobello mushroom caps, stems removed and wiped clean with damp cloth; Coarse salt and coarse black pepper; 1/4 cup finely chopped parsley, a generous handful; 6 cups, a package, deveined triple washed spinach, coarsely chopped; 3/4 pound manchego cheese (common Spanish sharp table cheese, available in the specialty cheese case) thinly sliced or sharp cheddar may be substituted; 4 piquillo peppers, pimientos or roasted red peppers, patted dry and cut into strips

Servings: persons

2 baguettes, halved across, split and some of the soft insides removed
4 tablespoons sherry vinegar
2 rounded tablespoons spicy mustard
1 tablespoon Worcestershire sauce
1/2 cup extra-virgin olive oil, eyeball it
6 cloves garlic, finely chopped
8 portobello mushroom caps, stems removed and wiped clean with damp cloth
Coarse salt and coarse black pepper
1/4 cup finely chopped parsley, a generous handful
6 cups, a package, deveined triple washed spinach, coarsely chopped
3/4 pound manchego cheese (common Spanish sharp table cheese, available in the specialty cheese case) thinly sliced or sharp cheddar may be substituted
4 piquillo peppers, pimientos or roasted red peppers, patted dry and cut into strips

1
Preheat a grill pan to medium high heat or prepare outdoor grill.
2
Turn the oven on moderate heat.
3
Place the hollowed bread in oven to crisp, 5 minutes.
4
In a small bowl, whisk together sherry vinegar, mustard, Worcestershire sauce, extra-virgin olive oil and garlic.
5
Place mushrooms in a shallow dish and pour marinade over the caps.
6
Turn caps in marinade and season with salt and pepper.
7
Let stand 10 minutes.
8
Prep your parsley and spinach.
9
Grill mushrooms 4 to 5 minutes on each side and remove to a cutting board a few at a time.
10
Thinly slice the mushrooms and transfer back to the dish you marinated them in and add parsley and spinach as you go, layering hot mushrooms with the herb and greens.
11
Once all the hot sliced mushrooms combine with the spinach, the greens will wilt up 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.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 baguettes, halved across, split and some of the soft insides removed, 4 tablespoons sherry vinegar, 2 rounded tablespoons spicy mustard, 1 tablespoon Worcestershire sauce, and more.

Yes, Grilled Mushroom Salad Subs 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.

Grilled Mushroom Salad Subs

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