"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Open Faced Portobello Sandwich Recipe

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This recipe for Open Faced Portobello Sandwich, by , is from The Kapros 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!

Contributor:  
Contributor:  
Samuel Kapros

Category:
Category:

Ingredients:  
Ingredients:  
2 T. Olive Oil
2 c. Baby Spinach
4 slices Bacon, cooked
2 Portobello Mushrooms (cleaned)
1 Avocado, pitted and sliced
Juice of 1 Lemon
Sea Salt and fresh Ground Pepper (to taste)

Directions:
Directions:
1. Preheat broiler to high heat. Brush the mushrooms with the olive oil and season with salt and pepper. Lay on a baking sheet and broil for 4 to 5 minutes, until lightly browned. Remove from oven and let cool slightly.

2. Top each mushroom half with spinach, bacon, and avocado. Drizzle with the lemon juice before serving.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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