Portabella Mushroom and Spinach Subs

My love for mushrooms began about the age of 7.  My mama used to take me to a restaurant about 30 minutes from our home and I’d always order a bowl of marinated mushrooms for my meal.  Now that I’m older, I enjoy mushrooms in just about everything and everything they’ll go with.  These Portabella Mushroom and Spinach Subs are definitely one of my favorite subs of all time!

Updated 1/12/16 with new photographs…  Sign up for my email subscription and never miss a recipe!

A coworker turned me on to this recipe a while back and I’ve been making them ever since.  The mushroom mixture keeps well and tastes just as good the next day (if not better!).

Full of marinated mushrooms, spinach, red onions, seasonings and topped with cheese… you’ll never miss the meat in this hearty vegetarian sub!  I could eat this sub EVERY. SINGLE. DAY.  No lie.

By the way… I always said I’d never take off old photos from the blog because I always want to remember this awesome journey of mine.  This recipe was one of the very first I posted because it was a tried and trusted favorite…  READY?!?!

Mercy!  Hey, I was trying… I was REALLY TRYING!  So… if your heart is truly into something that you love, please never give up.  Keep going with what your soul is into.  It will never steer you wrong.

What is your favorite recipe with mushrooms?  I wanna know (so I can make it!).  🙂

Portabella Mushroom and Spinach Subs

 

Print

Prep time

15 mins

Cook time

11 mins

Total time

26 mins

 

Serves: 4 subs

Ingredients

• 1 loaf baguette
• 2 (6-ounce) packages sliced portabella mushrooms, cut into about 2-inch pieces
• 4 cups tightly packed baby spinach, roughly chopped
• ½ cup extra virgin olive oil
• 1 cup shredded mozzarella cheese
• ½ cup thinly sliced red onion
• 4 tablespoons red wine vinegar
• 2 tablespoons spicy mustard
• 1 tablespoon fresh minced garlic
• 1 tablespoon Worcestershire sauce
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 350 degrees F. Slice baguette evenly into 4 slices. Slice vertically across each top and hollow each slice out, pulling out the bread inside. Set aside.
2. In a medium bowl, whisk red wine vinegar, Worcestershire sauce, mustard, garlic and olive oil.
3. Place mushrooms and red onion slices in a baking dish and pour marinade over. Stir and/or toss to coat mushrooms and red onions evenly. Season with salt and pepper and set aside.
4. Transfer mushrooms and red onions in their marinade to a large skillet over medium-high heat (keep baking dish to transfer mushroom/onion mixture back into). Cook over medium-high heat for about 6 minutes, stirring constantly, or until mushrooms are tender.
5. Transfer mushrooms and onions back into marinade dish. Add fresh chopped spinach and stir well to combine. Spinach will wilt while your baguette is heating.
6. Place baguette slices onto a baking sheet and bake for approximately 5 minutes. Remove from oven and stuff each baguette piece with mixture and top with shredded cheese. Serve immediately.

Notes

Adapted from Food Network

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