Open-Face Portabella Sandwiches

  • Prep Time: 17 mins
  • Total Time: 29 mins
  • Servings: 4
  • About This Recipe

    “This is my favourite! From B H & G.”

    Ingredients

  • 1mediumtomato, chopped, about 2/3 cup
  • 2teaspoonssnipped fresh basil
  • 1/8 teaspoonsalt
  • 2mediumfresh portabella mushrooms, each about 4 inches in diameter
  • 1teaspoon balsamic vinegar or 1teaspoonred wine vinegar
  • 1/2 teaspoonolive oil
  • 1/2 loaf focaccia bread, quartered or 1/2 Italian bread, such as boboli brand
  • finely shredded parmesan cheese(optional)
  • Directions

  • Preheat broiler.
  • Combine tomato, basil and salt in a small bowl,set aside.
  • Clean mushrooms, cut off stems even with caps.
  • Discard stems.
  • Combine vinegar and oil, gently brush mixture over the mushrooms.
  • Place mushrooms on the unheated rack of the broiler pan.
  • Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once.
  • Drain mushrooms on paper towels.
  • Thinly slice mushrooms.
  • Place bread on a baking sheet.
  • Place under broiler for 2 to 3 minutes or till bread is heated through.
  • To serve, top toasted bread with mushrooms slices and tomato mixture.
  • If desired, top with cheese.
  • Reviews

  • “Delicious sandwich!!!The basil and tomato really give it all a great, fresh flavor.Nice and easy to put together.I used 2 pieces of ciabatta bread about 5″x3” each and topped them with all the mushrooms and tomato (and ate the whole thing myself!)I think using a good tomato and FRESH basil is a must in this recipe.I didn’t use any parmesan, though next time I may sprinkle with a bit of crushed red pepper… only because I need my spice “fix”. LOL!”

  • “I have this for lunch and enjoyed it! I used French bread and I think this would be even better with fresh tomatoes from the garden. I liked the balsamic vinegar with it. Thanks! Made for the Annual Photo Swap-Feb. 2010.”

  • “Excellent with fresh basil and red wine vinegar. Used Romano cheese that I had on hand. Wonderful. I wonder how it would taste with Asiago cheese or maybe Feta? Think I’ll try my favorite Italian dressing next time. Thanks so much!”

  • “So by so.Bland.”

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