Recipe: <!-- -->Vegan Portobello Muffuletta<!-- -->

Recipe: <!-- -->Vegan Portobello Muffuletta<!-- -->

www.wholefoodsmarket.com

This pressed sandwich is a vegan version of the New Orleans classic that uses mushrooms and pine nuts rather than meat and cheese. The size and hearty texture of portobello mushrooms make them...

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Cooking tools:

  • Spoon
  • Skillet
  • Stove
  • Mixing bowl
  • Plastic wrap
  • Cast iron skillet
  • Canned goods
  • Cutting board
  • Chef's knife
  • Serving platter
  • Refrigerator
  • Measuring spoon
  • Kitchen scale

Ingredients

  • 3 large portobello mushrooms
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, chopped
  • 3 tablespoons white wine or vegetable broth
  • 1/4 teaspoon fine sea salt
  • 1/4 cup sliced pitted black olives
  • 1/4 cup sliced pimento-stuffed green olives
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon chopped fresh oregano
  • 1 tablespoon red wine vinegar
  • 1 (8-inch) round loaf Italian or French bread, halved horizontally
  • 1/3 cup sliced roasted red peppers
  • 1/3 cup sliced marinated artichoke hearts
  • 3 tablespoons pine nuts
  • 12 basil leaves
  • 1/4 teaspoon ground black pepper

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