PORTABELLA MUSHROOM SANDWICHES

Ingredients Weight Measure
Butter 8 oz.
Sun-dried tomato, chopped 4 ea.
TABASCO® brand Original Red Sauce 1/2 tsp.
Garlic, chopped fine 1 clove
Thyme
Portabella mushrooms, large, cut into halves 8 ea.
Rustic bread 16 slices
Dijon mustard 2 Tbsp.
Sprigs of arugula lettuce 4 ea.

Method

  1. Preheat the oven to 400°F. Mix the butter with the sun-dried tomatoes, TABASCO® Sauce, garlic, and thyme. Spoon over each mushroom half. Bake for 10 to 15 minutes, or until soft.
  2. Spread 8 slices of bread with the Dijon mustard. Lay the arugula over the mustard and top with the baked mushrooms. Cover with the other slices of bread, press down firmly and cut.

Yield: 8 servings