Best Open Face Portabella Sandwiches Recipes

ROASTED PORTABELLA MUSHROOM AND AVOCADO OPEN-FACE SANDWICHES

Roasted Portabella Mushroom and Avocado Open-Face Sandwiches image

A satisfying vegetarian sandwich that can be ready in 40 minutes, our Roasted Portabella Mushroom and Avocado combines the deep woodsy tastes of portabella mushrooms with the creamy, buttery flavors of avocado.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

1 package (8 oz) sliced fresh baby portabella mushrooms
2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt butter, cut into small pieces
2 cloves garlic, finely chopped
1/2 teaspoon chopped fresh thyme leaves
Freshly ground pepper to taste
1 ripe avocado, pitted, peeled and quartered
4 slices sourdough bread, toasted

Steps:

Heat oven to 450°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In baking dish, gently mix mushrooms, butter, garlic, thyme and pepper.
Roast uncovered 30 minutes, stirring gently halfway through baking.
Spread 1 quarter of avocado over each slice of toasted bread. Top with roasted mushroom mixture. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

OPEN-FACE PORTABELLA SANDWICHES

Open-Face Portabella Sandwiches image

Make and share this Open-Face Portabella Sandwiches recipe from Food.com.

Provided by Derf2440

Categories Lunch/Snacks

Time 29m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 medium tomatoes, chopped, about 2/3 cup
2 teaspoons snipped fresh basil
1/8 teaspoon salt
2 medium fresh portabella mushrooms, each about 4 inches in diameter
1 teaspoon balsamic vinegar or 1 teaspoon red wine vinegar
1/2 teaspoon olive oil
1/2 loaf focaccia bread, quartered or 1/2 Italian bread, such as boboli brand
finely shredded parmesan cheese (optional)

Steps:

Preheat broiler.
Combine tomato, basil and salt in a small bowl,set aside.
Clean mushrooms, cut off stems even with caps.
Discard stems.
Combine vinegar and oil, gently brush mixture over the mushrooms.
Place mushrooms on the unheated rack of the broiler pan.
Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once.
Drain mushrooms on paper towels.
Thinly slice mushrooms.
Place bread on a baking sheet.
Place under broiler for 2 to 3 minutes or till bread is heated through.
To serve, top toasted bread with mushrooms slices and tomato mixture.
If desired, top with cheese.

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