The Dish: Portobello Sandwich & Tomato Basil Soup

This week I'm sharing a new recipe I recently found thanks to They have so many great recipes on their site, with reviews from people who have tired the recipe. I love having a yummy sandwich paired with a warm soup, I'm already thinking about Fall recipes now that Summer is over. For dinner this week, we had a yummy Portobello sandwiches paired with a Tomato Basil Soup. Portobellas are super yummy and a good meat replacement. Our family eats meatless 3-4 times a week. If you haven't tired this Portobellas before this recipe is sure to be a crowd pleaser. Mr CLH is a huge meat lover, and loves this lighter option.
Shopping List

For the Sandwiches

4 Large Portobello Mushrooms Caps - cut off stem
1 Vine Ripe tomato
French Bread
1/4 cup of Extra Virgin Olive Oil
1 teaspoon of dried Basil
2 tablespoons of Balsamic Vinegar or Red wine Vinegar
2 cloves of Garlic, minced
1/2 cup Feta cheese
1 1/2 cup of spinach leaves

Semi Homemade Aioli Sauce

3 tablespoons of Mayonnaise
2 cloves of Garlic, minced
2 limes juiced { I use bottle lime juice }

For the Soup

2 cans of Tomato Basil Soup { I use Campbell's } - follow directions and add basil and salt and pepper to taste. To cut the thickness over the soup add a splash of milk and heat though.

Preheat your ovens broiler and set the over rack to the second level from the heat source.
In a small bowl whisk the olive oil, balsamic vinegar, basil and minced garlic into a bowl.
Spread about half of the mixture over the inside of the mushroom caps.
Place on baking sheet (inside up) in the oven. Broil the mushroom caps for 5-7 mins. Flip the mushroom caps over and spread the remaining mixture over the top over the mushrooms, and broil for 5 mins more.
While the mushrooms of broiling, prepare the semi home made Aioli sauce. My husband loved this sauce! It's super easy to make and very tasty. In a small bowl, whisk the mayonnaise, garlic and lime juice together. That's it! I added a bit more garlic to my Aioli to bring out the flavor a little more. Chill the sauce in the refrigerator covered while the mushrooms are broiling.
Toast your bread in the over or toaster. Spread Ailoi on the bread, then add spinach the mushroom top with feta cheese.
Next add your tomato slices and top with the over slice of bread and serve & enjoy! 
Here's our yummy dinner, paired with the Tomato Basil soup. Perfect dish for cooler nights

For a kid friendly option, I made Tabari a grilled cheese sand which to go with the soup.

Have you tired one of my recipes I shared on the dish, if so how did it turn out? Is there a fresh fast affordable recipe of yours, my family should try out soon? Feel feel to email the recipe at I looking forward to trying the recipe and sharing it with everyone!