Open-Face Portobello Sandwiches

Broiled or grilled portobello mushrooms star in this stunning vegetarian sandwich.

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Open-Face Portobello Sandwiches

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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.

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.

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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.
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