ROASTED PORTABELLA MUSHROOM AND AVOCADO OPEN-FACE SANDWICHES

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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

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

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