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Ingredients

1 tablespoon butter ¼ 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 ¼ cup diced portabella mushroom caps ¼ cup diced yellow bell pepper 1 tablespoon sweet Jamaican pepper sauce (such as Pickapeppa Sauce ®) 1 tablespoon balsamic vinegar 1 hoagie roll, split lengthwise

Nutrition Info

583.5 calories carbohydrate: 88.8 g cholesterol: 30.5 mg fat: 18.9 g fiber: 6.1 g protein: 15.4 g saturatedFat: 9 g servingSize: - sodium: 3350.3 mg sugar: 13 g transFat: : - unsaturatedFat: : -

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.

1 sandwich

Portabella mushrooms are cooked in butter with spinach, yellow pepper, garlic, basil and shallots, and served on a roll.