Portobello Philly Style Sandwich

Recipe courtesy of Devin Begley, Chef, Good Samaritan Hospital

Yield: 2 servings

Estimated prep time: 1 hour 10 minutes

Ingredients                                                                 

Portobello Confit

• Portobello mushrooms: 3 large each
• Garlic cloves: 4 each
• Fresh rosemary: 2 sprigs
• Olive oil blend: 4 cups

Instructions

• Remove the mushroom stems with a knife or by twisting by hand.
• Use a spoon to gently scrape away the dark brown gills found underneath the mushroom cap in order to remove dirt hidden inside.
• Place mushrooms, whole garlic cloves and rosemary sprigs in a small metal baking pan and drizzle with olive oil.
• Cover with tin foil and bake at 325 degrees for 1 hour.
• When tender, remove mushrooms from oil and place on a paper towel to absorb the excess oil.
• When dry, cut mushrooms into 1/2 inch strips.

Ingredients

Broccoli Rabe

• Broccoli rabe: 1 bunch
• Olive oil blend: 2 tbsp
• Garlic: 1 tbsp-minced

Instructions

• Cut broccoli rabe in thirds.
• Heat oil in a nonstick pan.
• Sauté broccoli rabe and garlic until tender.
• Season with salt and pepper to taste.

Building sandwich

Ingredients

• Olive oil blend: 2 tbsp
• Club rolls: 2 each-6 inch club cut lengthwise
• Shredded mozzarella: 1 cup
   
• Grated parmesan: 2 tbsp

Instructions

• Heat oil in nonstick pan on medium heat.
• Add Portobello mushrooms, then add mozzarella cheese.
• When cheese is melted, place the mushrooms inside the club rolls.
• Top with sautéed broccoli rabe and finish with parmesan cheese.