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Portobello Mushroom Sandwiches Recipe

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This recipe for Portobello Mushroom Sandwiches, by , is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doug & Jessica Taylor
Added: Monday, July 6, 2009


2 garlic cloves, unpeeled
Olive oil, for drizzling
1 c. mayonnaise
1/3 c. minced fresh basil leaves
1 tsp. plus 3 T. balsamic vinegar
6 T. butter, divided
1 lb. portobello mushrooms
1 lb. loaf ciabatta or focaccia bread
1/3 c. freshly grated Parmesan cheese
1 large tomato, thinly sliced

Preheat oven to 400. Place garlic in small ovenproof dish. Drizzle with olive oil & sprinkle with salt and pepper. Cover tightly with foil and roast until tender, about 30 minutes. Cool; peel and mash garlic.
Mix mayonnaise, basil, 1 tsp. balsamic vinegar, and mashed roasted garlic in small bowl. Can be made 1 day ahead. Cover and chill.
Trim the stems from mushrooms & cut into 1/4" thick pieces. Melt 4 T. butter in large skillet over medium-high heat. Add mushrooms & toss to coat. Drizzle remaining 3 T. balsamic vinegar over & cook until tender, stirring often, about 5 minutes. Season with salt & pepper. Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat before continuing.
Preheat broiler. Halve the bread horizontally. Spread remaining 2 T. butter over cut sides of bread. Broil bread, buttered side up until golden brown, about 2 minutes, watching closely to prevent burning. Spread desired amount of garlic-basil mayonnaise over toasted sides of bread. Arrange mushrooms in even layer over bottom half of bread. Sprinkle Parmesan cheese over. Arrange tomato slices in single layer over cheese. Cover with top half of bread, cut into 6 sandwiches, and serve. We like using 4 individual ciabatta loaves instead of one large loaf.




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