Portabella Basil Sub

Name: Portabella Basil Sub
Total time: 30
Yield: 1
Ingredients: 1 tablespoon butter; 0.25 cup chopped red shallots; 2 tablespoons chopped fresh basil leaves; 1 tablespoon minced fresh garlic; 1 teaspoon hot paprika; 1 teaspoon freshly ground black pepper; salt to taste; 1 cup fresh spinach leaves; 0.25 cup diced portabella mushroom caps; 0.25 cup diced yellow bell pepper; 1 tablespoon sweet Jamaican pepper sauce (such as Pickapeppa Sauce ®); 1 tablespoon balsamic vinegar; 1 (8 inch) hoagie roll, split lengthwise

Recipe by Dave Espionage from allrecipes.com

Lunch 30 Mins.

Ingredients

1 servings

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1 tablespoon butter
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0.25 cup chopped red shallots
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2 tablespoons chopped fresh basil leaves
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1 tablespoon minced fresh garlic
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1 teaspoon hot paprika
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1 teaspoon freshly ground black pepper
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salt to taste

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1 cup fresh spinach leaves
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0.25 cup diced portabella mushroom caps
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0.25 cup diced yellow bell pepper
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1 tablespoon sweet Jamaican pepper sauce (such as Pickapeppa Sauce ®)
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1 tablespoon balsamic vinegar
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1 (8 inch) hoagie roll, split lengthwise

Instructions

Melt butter in a skillet with a lid over medium heat. Add shallots, basil, and garlic; cook and stir until fragrant, about 1 minute. Stir in paprika and black pepper; season with salt. Add spinach, mushrooms, and bell pepper, stir a few times, cover with lid, and reduce the heat to medium-low. Cook until spinach and mushrooms give up their liquid and peppers are softened, about 4 minutes.
Uncover the skillet. Add pepper sauce and balsamic vinegar. Increase the heat to medium, and let mixture cook down and thicken slightly, about 2 minutes.
Spoon hot mushroom mixture onto split hoagie roll. Serve immediately.