Roasted Portobello Sandwich with Braising Greens

This is a good way to use cooking greens (e.g. spinach, chard, kale, mizuna, brocolli rabe, and arugula). You can use any combination of these greens for braising.

Ingredients

4 large portobello mushrooms
2 pinches of hot red pepper flakes
2 tablespoons olive oil
4 slices ciabatta bread (or 2 rolls sliced in half)
2 garlic cloves
handfull parsley
sea salt
fresh ground pepper
8 ozs fresh mozarella or grated mozarella brick
3/4 lb braising greens, trimmed (stems removed) and washed

Procedure

Preheat oven to 400 degrees

1. Remove mushroom stems, wipe caps, scrape out gills with a spoon. Chop parsley and garlic together. Drizzle inside of caps with 1/2 the oil, and sprinkle with all but a teaspoon of the parsley garlic mixture. Season with salt and pepper. Transfer to shallow baking pan and bake until the mushrooms are hot and starting to sizzle, about 8-10 minutes

2. Heat the remaining oil in a skillet, add the pepper flakes, and then add the greens. Saute with the reserved parsley/garlic mixture until the greens are wilted. Season with salt. If the greens need more cooking to be tender, add a little water to the skillet

3. Toast the bread under the broiler or in a toaster. Rub the toasted bread lightly with a peeled garlic clove and drizzle with a little olive oil. Keep warm and set aside.

4. Divide the cheese among the mushroom caps and cover the caps with the greens. Bake until cheese is soft and warm, about 5-7 mins.

5.Set each mushroom on its waiting toast, and serve

Serves 4

Inspired from Deborah Madison's Vegetarian Suppers.

Last updated: February 8, 2007