Mini Open-face Portobello Reubens |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I was craving the infamous reuben so I mixed the veggie version as a finger food and came up with this one. Served it just this Saturday and it was a big hit. MEAT EATERS? No problem, use sliced corned beef instead. Ingredients:
4 portobello mushrooms |
1/2 cup thousand island dressing |
24 slices party rye bread |
1 1/2 cups well-drained chopped sauerkraut |
1/2 lb. thinly sliced portobellos |
1/4 cup lb. sliced swiss cheese, cut in the size of the bread |
Directions:
1. Cook the mushrooms. I do this the day before. Put in a dish, season with salt and pepper, brush with olive oil and bake at 400 for about 20 to 25 minutes.
2. Next day slice thin and slice the strips in half.
3. Line up the bread on a cookie sheet.
4. Spread 1/2 tsp of the dressing on each slice of bread.
5. Place 1 Tbsp. sauerkraut on each slice of bread.
6. Top with 2 strips of mushroom.
7. Top each with 2 squares of cheese.
8. Bake at 400 degrees for 10 minutes or until cheese melts.
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