Open-Face Portobello Sandwiches
- In a small mixing bowl combine tomato, basil, and salt; set aside. Clean mushrooms; cut off stems even with caps. Discard stems.
- 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.
- Place bread on a baking sheet. Place under broiler for 2 to 3 minutes or until heated through.
- To serve, top bread with mushroom slices and tomato mixture. If desired, top with Parmesan cheese. Makes 4 servings.
From the Test Kitchen
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 Facts (Open-Face Portobello Sandwiches)
- Per serving:
- 161 kcal ,
- 3 g fat
- (1 g sat. fat ,
- 2 mg chol. ,
- 71 mg sodium ,
- 29 g carb. ,
- 3 g fiber ,
- 7 g pro.