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Overhead view of two mushroom and spinach subs.

Portabella Mushroom and Spinach Subs

  • Prep Time: 15 mins
  • Cook Time: 11 mins
  • Total Time: 26 mins
  • Yield: 4 subs 1x


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


  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.


Adapted from Food Network

  • Category: Vegetarian
  • Cuisine: American

Keywords: Portabella Mushroom and Spinach Subs