Mushroom & Roasted Red Pepper Sandwich

Mushroom & Roasted Red Pepper Sandwich on #sandwich #recipe

I’m pregnant with my 3rd child (in case you missed it, read the announcement HERE). The first trimester is always really rough…I’m exhausted and super cranky. The worst part is being nauseous! I LOVE food, but during my first trimester I hate it and pretty much have to force feed myself. Then something magical happens in the 2nd trimester…I’m motivated, energetic and food tastes AMAZING! I love my heightened taste buds so I can enjoy the amazing delicious flavors in recipes like this Mushroom & Roasted Red Pepper Sandwich!

Mushroom & Roasted Red Pepper Sandwich on #sandwich #recipe

I went to the Phoenix Home & Garden show this weekend and I’m a sucker for free samples, so I HAD to stop at the Sogno Toscano olive oil demo. I was sold the second I tried it. I used the Basil Infused Olive Oil and the Crema Glaze Balsamic Vinegar for this sandwich. You can replace it with regular olive oil and balsamic vinegar and it will still be a great sandwich, but it’s definitely better with high quality ingredients!
Mushroom & Roasted Red Pepper Sandwich on #sandwich #recipe

Mushroom & Roasted Red Pepper Sandwich

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 1 Sandwich


  • 3 Portobello Mushroom Slices
  • Roasted Red Pepper Slices
  • Baby Spinach
  • 1 Tbs olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp fresh basil, chopped
  • fresh mozzarella cheese
  • 1 tsp butter
  • Quality Artisan Bread
  • Salt and pepper, to taste


  1. Preheat a pan to medium heat. Add olive oil and garlic to the pan.
  2. Heat for 1 minute, then add mushrooms, season with balsamic vinegar, salt and pepper. Cook on each side until tender.
  3. When the mushrooms are done cooking, add cheese and roasted red peppers to the pan.
  4. Melt butter on the other side of the pan and add the bread to the pan to toast it.
  5. Remove when bread is toasted and mozzarella is melted.
  6. Add mushrooms to bread and top with spinach. You can also add some olive oil mayo to one side of the bread.

As a bonus, I’m giving you a couple of food photography tips! If you’re planning on eating the food you make and want it to be served warm, you’ll need to do prep work beforehand.Mushroom & Roasted Red Pepper Sandwich on #sandwich #recipe

  • Get all your food items prepped before you start cooking. Gather all your ingredients, chop vegetables, mix everything before had, use prep bowls…anything that will make your cooking experience go smoothly. It will keep you organized and you won’t have to worry about any cooking disasters or forgetting any ingredients.
  • Get all your food props ready before hand. I like to try multiple items and I pick the ones that I think look the best. Make sure you take pictures to see how you like it…sometimes your eye likes a set up, but the camera doesn’t. I really liked the color of the placemat in the right picture, but the height in the left one me over.
  • Use ingredients you use in your recipe in your picture. Oils, garnishes like basil, etc. look great in pictures.
  • Don’t overdo it! I usually go for the less is more theme. In my Chocolate Shake recipe I didn’t use any props at all. The focus was on the smoothie and that worked for that post.
  • Don’t add unnecessary props or keep within the theme of your recipe. For main dishes, I like to keep things clean and light like this post…for desserts, you can have a little more fun like my Rice Krispie recipe

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