Best Roasted Portabella Mushroom And Avocado Open Face Sandwiches Recipes

Roasted Portabella Mushroom and Avocado Open-Face Sandwiches image

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

Portabella Mushroom Sandwiches With Roasted Garlic Basil Mayo image

Provided by Happy Hippie

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

2 garlic cloves, unpeeled
olive oil (for drizzling)
1 cup mayonnaise
1/3 cup basil leaves, fresh minced
1 teaspoon balsamic vinegar
3 tablespoons balsamic vinegar
6 tablespoons butter, divided (3/4 stick)
1 lb portabella mushroom, stems trimmed and cut into 1/4-inch slices (about 5 large)
1 lb bread, halved horizontally (pain rustique, ciabatta or facaccia)
1/3 cup parmesan cheese, freshly grated
1 large tomatoes, thinly sliced

Steps:

Preheat oven to 400 degrees.
Place garlic in small ovenproof dish and drizzle with olive oil and 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 teaspoon balsamic vinegar and mashed roasted garlic in small bowl. Do ahead Can be made1 day ahead. Cover and chill.
Melt 4 tablespoons butter in large skillet over medium-high heat.
Add mushrooms and toss to coat.
Drizzle remaining 3 tablespoons balsamic vinegar over and cook until tender, stirring often, about 5 minutes.
Season with salt and pepper. This step can be made 2 hours ahead of time. Let stand at room temperature.
Rewarm over low heat before continuing.
Preheat broiler.
Spread remaining 2 tablespoons butter over cut sides of bread.
Broil bread, buttered side up, until golden brown, about 2 minutes. Watch closelyto prevent burning.
Spread desired amount of garlic-basil mayonnaise over toasted sides of bread.
Arrange mushrooms in even layer over bottom half of bread.
Springles Parmesan cheese over.
Arrange tomato slices in single layer over cheese.
Cover with top half of bread.
Cut into 6 sandwiches and serve.

Nutrition Facts : Calories 512.1, Fat 29, SaturatedFat 10.8, Cholesterol 45.6, Sodium 861.8, Carbohydrate 53.9, Fiber 3.3, Sugar 9.9, Protein 10.5

Open-Face Portabella Sandwiches image

Provided by Derf2440

Time 29m

Yield 4 serving(s)

Number Of Ingredients 8

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.