- 1 tablespoon butter
- 1/4 cup chopped red shallots
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon minced fresh garlic
- 1 teaspoon hot paprika
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 cup fresh spinach leaves
- 1/4 cup diced portabella mushroom caps
- 1/4 cup diced yellow bell pepper
- 1 tablespoon sweet Jamaican pepper sauce (such as Pickapeppa Sauce ®)
- 1 tablespoon balsamic vinegar
- 1 hoagie roll, split lengthwise
- Melt the butter in a skillet with a lid over medium heat, and cook and stir the red shallots, basil, and garlic until fragrant, about 1 minute. Stir in the hot paprika, salt, and pepper. Add the spinach, portabella mushrooms, and yellow bell pepper, stir a few times, cover with lid, and reduce the heat to medium-low. Cook the mixture until the spinach and mushrooms give up their liquid and the peppers are softened, about 4 minutes.
- Uncover the skillet, and pour in the pepper sauce and balsamic vinegar. Increase the heat to medium, and let the mixture cook down and thicken slightly, about 2 minutes.
- Spoon the hot mushroom mixture onto the split hoagie roll, and serve.
05/29/2019
recipepes.com
portabella basil sub, recipe
PT15M
PT1H
5
455 calories
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