Ingredients30 m servings 568
- 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.
- 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.
- Spoon the hot mushroom mixture onto the split hoagie roll, and serve.
Per Serving: 568 calories; 18.9 85.8 15.4 31 3200 Full nutrition
ReviewsRead all reviews 14
I loved how fragrant this dinner was. I made a few changes to the recipe; I didn't buy enough shallots, so I added some onion. Also, I used green Tabasco sauce instead of the Jamaican pepper s...
Wonderful sandwich! I love portabella mushrooms so I had to try this. I didn't have hot paprika so I used regular and I subbed a few splashes of Tabasco for the Jamacian pepper sauce. I put thi...
it was so easy to make and delish. i am thinking about makeing this ahead of time and useing it as a relish for vegie dogs and vegie burgers. i cant wate to try it out on my friends this summer....
Excellent! So aromatic and incredible. For the reviewer that said it was too many ingredients for "just a sandwich". Go throw a piece of bologna on some white bread. That is "just a sandwich. ...
What a great taste! I made some substitutions, I used onion instead of shallots and used an oriental General T'sao sauce instead of the sweet pepper sauce, but it was wonderful! I ate it on a pl...
Super-tasty, fine restaurant grade dish. I put a little bit a cream cheese in at the end to give it a creamier favor. It is a winner!