Open-Face Portabella Sandwiches |
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Prep Time: 17 Minutes Cook Time: 12 Minutes |
Ready In: 29 Minutes Servings: 4 |
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This is my favourite! From B H & G. Ingredients:
1 medium tomato, chopped, about 2/3 cup |
2 teaspoons snipped fresh basil |
1/8 teaspoon salt |
2 medium fresh portabella mushrooms, each about 4 inches in diameter |
1 teaspoon balsamic vinegar or 1 teaspoon red wine vinegar |
1/2 teaspoon olive oil |
1/2 loaf focaccia bread, quartered or 1/2 italian bread, such as boboli brand |
finely shredded parmesan cheese (optional) |
Directions:
1. Preheat broiler.
2. Combine tomato, basil and salt in a small bowl,set aside.
3. Clean mushrooms, cut off stems even with caps.
4. Discard stems.
5. Combine vinegar and oil, gently brush mixture over the mushrooms.
6. Place mushrooms on the unheated rack of the broiler pan.
7. Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once.
8. Drain mushrooms on paper towels.
9. Thinly slice mushrooms.
10. Place bread on a baking sheet.
11. Place under broiler for 2 to 3 minutes or till bread is heated through.
12. To serve, top toasted bread with mushrooms slices and tomato mixture.
13. If desired, top with cheese.
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