Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

Portobello–Swiss Chard Sandwiches

Pete Solomita of Brooklyn, NY, teaches public and private cooking classes. He developed this recipe to showcase how tasty veg food can be. Swiss chard is a good source of vitamins and minerals, including iron and calcium, and is delicious in this sandwich.

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

Pete Solomita of Brooklyn, NY, teaches public and private cooking classes. He developed this recipe to showcase how tasty veg food can be. Swiss chard is a good source of vitamins and minerals, including iron and calcium, and is delicious in this sandwich.

Servings
SERVING

Ingredients

  • 4 large portobello mushroom caps, stemmed (1 lb.)
  • 4 Tbs. plus 1 tsp. olive oil
  • 2 cloves garlic, minced (about 2 tsp.)
  • 1 large bunch Swiss chard, coarsely chopped (4 cups)
  • 1 small Vidalia onion, thinly sliced (about 3/4 cup)
  • 1 Tbs. balsamic vinegar
  • 1 medium-size yellow tomato, thinly sliced (1 cup)
  • 4 crusty French sandwich rolls, split

Preparation

1. Preheat oven to 400F. Place mushrooms, stem side up, on baking sheet lined with parchment paper. Brush with 1 Tbs. oil, and sprinkle with salt and pepper. Bake 20 to 25 minutes, or until tender. Cool to room temperature, then cut into 1/4-inch-thick slices.

2. Meanwhile, heat 1 tsp. oil in large skillet over medium-high heat. Add garlic, and cook 30 seconds. Add chard and 2 Tbs. water, and cook 5 to 7 minutes, or until leaves begin to wilt, turning frequently with tongs. Cover; remove from heat.

3. Whisk remaining 3 Tbs. oil with balsamic vinegar in small bowl. Season to taste with salt and pepper.

4. Divide mushroom slices and chard among bottoms of rolls. Top with onion and tomato slices, and drizzle each with 1 Tbs. oil-vinegar mixture. Cover with roll tops, and serve.

Nutrition Information

  • Serving Size Serves 4
  • Calories 353
  • Carbohydrate Content 38 g
  • Cholesterol Content 0 mg
  • Fat Content 19 g
  • Fiber Content 5 g
  • Protein Content 8 g
  • Saturated Fat Content 2 g
  • Sodium Content 525 mg
  • Sugar Content 6 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g