Open-Face Portobello Sandwiches
Recipe from
Better Homes and Gardens
Broiled or grilled portobello mushrooms star in this stunning vegetarian sandwich.
Servings:
4 servings
Total Time:
25 mins
Ingredients
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1 mediumtomato, chopped (2/3 cup)see savings
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2 teaspoonssnipped fresh basil, thyme, and/or oreganosee savings
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1/8 teaspoonsaltsee savings
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2medium portobello mushrooms (about 4 inches in diameter)see savings
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1 teaspoonbalsamic vinegar or red wine vinegarsee savings
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1/2 teaspoonolive oilsee savings
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1/2 of a 12-inchItalian flat bread (focaccia), quartered, or 1/2 of a 12-inch thin-crust Italian bread shell (Boboli)see savings
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Finely shredded Parmesan cheese (optional)see savings
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
Per serving: 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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