eastowners

I pulled off some especially tasty sandwiches for dinner this evening. Italian-esque portobello mushrooms on ciabatta with roasted red peppers and cheese.

4-5 medium portobello mushrooms, stems removed
2-3 Roasted Red Peppers (bottled work dandily)
3-4 small ciabatta loaves
1 Jar of marinara
4-5 slices of your favorite white cheese
1/2 tsp Garlic Powder
3/4 tsp Basil
1/2 tsp Oregano
1/4 tsp White Pepper
Port or Sherry
Butter

Melt butter in a large pan over medium-high heat (I use approximately 3-4 tbsp). Add mushrooms and fry 5-6 minutes. Add approximately 1/4 cup sherry or port (I like port personally). Add garlic, basil, oregano, and pepper. Reduce heat and let simmer until wine reduces, 10 minutes or so. Slice the red pepper into strips to match the mushrooms and add to the pan. Allow the peppers to thoroughly heat.

Start the oven; set on broil. Split ciabatta into a sandwich. Spoon the mushroom/pepper mixture onto the ciabatta, add 3-4 tbsp of marinara, top with sliced cheese. Broil for 5-6 minutes until cheese is melted and begins to brown (if you’ve picked a softer cheese).

Top with other half of the ciabatta and serve.