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Old 10-16-2013, 03:26 PM
Rocky Barragan's Avatar
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Join Date: Oct 2013
Location: Hollywood, CA
Posts: 36
Default Turkey & Provolone Portobello Sammies

I love using Portobello for Sammies or even in place of dough for Pizza. They're hearty so they're the perfect veg to use to build a sandwich.

Turkey & Provolone Portobello Sammies

INGREDIENTS

Portobello Mushroom Caps – 4

Lite Provolone Cheese – 2 Slices

Organic Oven Roasted Turkey Meat – 8 Slices

Trader Joe’s Roasted Red Pepper w/Garlic and Eggplant Spread – 2 TBL

Trader Joe’s Olive Tapenade Spread – 4 TBL

Olive Oil Spray

CHEESE & TURKEY PORTOBELLO SAMMIE RECIPE

Start by removing your stems from the Portobello Mushrooms. Just gently twist them off.

Now using a spoon scrape the gills off. Do this gently because you don’t want to remove any of the actual meat.

Spray your Caps down with Olive Spray on each side and place in a baking pan.

Place in a 400 degree oven for 5 minutes with gill side up.

Remove and flip your Caps over. You’ll notice a great deal of water in the pan and on your Caps. This is why you are baking them a bit first. You don’t want all that water in your actual sammie.

Now place the Caps back in the oven for another 5 minutes.

Time to load up the Sammes!

Start by spreading down 1/2 TBL of your Roasted Red Pepper Spread on each Cap.

Next spread down 1 TBL of Olive Tapenade on each Cap.

Onto to the Meat and Cheese!

I placed 2 slices of Turkey Meat on each Cap and 1/2 Slice of the Lite Provolone Cheese on each Cap as well.

You can adjust your portions accordingly depending on how big your Caps our. Also, the shrink down a bit in the oven.

Once you’ve piled up your Caps place them back in the oven…this time at 350 degrees for about 10 minutes or until the cheese has melted.

Rich actually wanted to get a bit of brown on the cheese so he placed them in the broiler for about another 3 minutes. Totally optional.

Serve and Enjoy!

Video Recipe -> https://www.youtube.com/watch?v=bjYtRssrInU
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Old 10-16-2013, 07:11 PM
Dilynn's Avatar
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Location: Florida
Posts: 42
Default

Thanks so much for sharing! This sounds delicious!
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