Portabella Basil Sub

Portabella mushrooms are cooked in butter with spinach, yellow pepper, garlic, basil and shallots, and served on a roll.

INGRIDIENT

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 salt

1 teaspoon fresh ground black pepper

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 hoagie roll, split lengthwise

DIRECTION

Step: 1

Melt the butter in a skillet with a lid over medium heat, and cook and stir the red shallots, basil, and garlic until fragrant, about 1 minute. Stir in the hot paprika, salt, and pepper. Add the spinach, portabella mushrooms, and yellow bell pepper, stir a few times, cover with lid, and reduce the heat to medium-low. Cook the mixture until the spinach and mushrooms give up their liquid and the peppers are softened, about 4 minutes.

Step: 2

Uncover the skillet, and pour in the pepper sauce and balsamic vinegar. Increase the heat to medium, and let the mixture cook down and thicken slightly, about 2 minutes.

Step: 3

Spoon the hot mushroom mixture onto the split hoagie roll, and serve.

NUTRITION FACT

Per Serving: 584 calories; protein 15.4g; carbohydrates 88.8g; fat 18.9g; cholesterol 30.5mg; sodium 3350.3mg.

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