How to Make Portabella Basil Sub - A Step-by-Step Guide

There's nothing quite like sinking your teeth into a hearty and satisfying sub sandwich. And if you're looking for a meatless option that still packs a flavor punch, then this Portabella Basil Sub is the perfect choice. This recipe is a game-changer for all the vegetarians and meat-eaters alike. It's a culinary delight that will leave your taste buds singing and your belly full. And the best part? It's easy to make and perfect for lunch, dinner, or even a picnic.

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Ingredients

  • 1 tablespoon butter
  • ¼ cup chopped red shallots
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon hot paprika
  • 1 teaspoon freshly ground black pepper
  • salt to taste
  • 1 cup fresh spinach leaves
  • ¼ cup diced portabella mushroom caps
  • ¼ cup diced yellow bell pepper
  • 1 tablespoon sweet Jamaican pepper sauce (such as Pickapeppa Sauce ®)
  • 1 tablespoon balsamic vinegar
  • 1 (8 inch) hoagie roll, split lengthwise

Information

  • Prep Time: 23 mins
  • Cook Time: 7 mins
  • Total Time: 30 mins
  • Servings: 1
  • Yield: 1 sandwich

  • Melt butter in a skillet with a lid over medium heat. Add shallots, basil, and garlic; cook and stir until fragrant, about 1 minute. Stir in paprika and black pepper; season with salt. Add spinach, mushrooms, and bell pepper, stir a few times, cover with lid, and reduce the heat to medium-low. Cook until spinach and mushrooms give up their liquid and peppers are softened, about 4 minutes.
  • Uncover the skillet. Add pepper sauce and balsamic vinegar. Increase the heat to medium, and let mixture cook down and thicken slightly, about 2 minutes.
  • Spoon hot mushroom mixture onto split hoagie roll. Serve immediately.
  • Nutrition

    483 cal.

    • Total Fat: 17g
    • Saturated Fat: 9g
    • Cholesterol: 31mg
    • Sodium: 829mg
    • Total Carbohydrate: 71g
    • Dietary Fiber: 5g
    • Protein: 12g
    • Vitamin C: 84mg
    • Calcium: 231mg
    • Iron: 6mg
    • Potassium: 727mg