Open-Face Portobello Sandwiches

Broiled or grilled portobello mushrooms star in this stunning vegetarian sandwich.


Open-Face Portobello Sandwiches

by 3  people


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Servings: 4 servings
Total Time: 25 mins
 
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Ingredients
  • 1  medium
    tomato, chopped (2/3 cup)
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  • 2  teaspoons
    snipped fresh basil, thyme, and/or oregano
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  • 1/8  teaspoon
    salt
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  • medium portobello mushrooms (about 4 inches in diameter)
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  • 1  teaspoon
    balsamic vinegar or red wine vinegar
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  • 1/2  teaspoon
    olive oil
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  • 1/2 of a  12-inch
    Italian flat bread (focaccia), quartered, or 1/2 of a 12-inch thin-crust Italian bread shell (Boboli)
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  •  
    Finely shredded Parmesan cheese (optional)
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Directions
1.
In a small mixing bowl combine tomato, basil, and salt; set aside. Clean mushrooms; cut off stems even with caps. Discard stems.
2.
Combine vinegar and oil; gently brush over the mushrooms. Place mushrooms on the unheated rack of the broiler pan. Broil mushrooms 4 to 5 inches from the heat for 6 to 8 minutes or just until tender, turning once.* Drain mushrooms on paper towels. Thinly slice mushrooms.
3.
Place bread on a baking sheet. Place under broiler for 2 to 3 minutes or until heated through.
4.
To serve, top bread with mushroom slices and tomato mixture. If desired, top with Parmesan cheese. Makes 4 servings.

Note
If desired, grill mushrooms on the rack of an uncovered grill directly over medium heat for 6 to 8 minutes or just until tender, turning once.

Nutrition information
Calories 161, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 71 mg, Carbohydrate 29 g, Fiber 3 g, Protein 7 g. Daily Values: Vitamin A 1%, Vitamin C 15%, Calcium 4%, Iron 12%. Percent Daily Values are based on a 2,000 calorie diet
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