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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Portobello Mushroom Open-Faced Sandwich Recipe

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This recipe for Portobello Mushroom Open-Faced Sandwich is from The Cone Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large portobello mushrooms
2/3 cup diced tomato
2 tsp basil / thyme / oregano
1/8 tsp salt
1 tsp vinegar
1/2 tsp olive oil
Parmesan cheese
1 loaf fresh bread (focaccia)
Directions:
Directions:
1. Rinse mushrooms and pat dry.

2. Dress mushrooms with oil and vinegar.

3. Broil for 6–8 minutes on foil, turning once. Do not pre-heat the broiler.

4. Drain mushrooms and slice thinly.

5. Broil sliced bread until toasted (2–3 minutes).

6. Layer mushroom slices with tomato and herb mix over bread. Top with Parmesan cheese.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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