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Ingredients
| red tomatoes (chopped): 2 cups |
| fresh basil (chopped): 2 tsp |
| salt: 1/8 tsp |
| portabella mushrooms: 2 whole mushrooms |
| red wine vinegar: 1 tsp |
| olive oil: 1/2 tsp |
| Italian bread: 2 slices |
Open-face portobello sandwiches
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
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.
*Note: 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.