Ingredients
12ozportabella mushroom caps,(about 4 caps)
3tbspbalsamic vinegar
1tbspsoy sauce
2flat bread
2tbspsour cream,low fat
1cupfresh spinach leaves
2tbspolive oil
Preparation
Wipe the mushrooms with a paper towel to clean them. Cut the mushrooms into 1⁄4-inch slices and put them in the plastic container.
Add the vinegar and soy sauce. Snap on the lid and shake until the mushrooms are coated.
Spread the sour cream on the bread and top with cheese and spinach.
Heat the olive oil in the skillet over a medium-high burner until it shimmers but doesn’t smoke. Use the slotted spoon to transfer the mushrooms to the skillet. Save the marinade for later.
Sauté the mushrooms for 7 to 10 minutes, until they’re almost black and about half the size they used to be.
Add the mushrooms to the bread.
Pour the remaining marinade into the skillet and scrape the crispy brown bits from the bottom. Let the sauce bubble for 1 or 2 minutes, until thickened.
Pour the sauce over the fillings and turn off the stove. Fold the sandwiches in half.
Serve and enjoy!
