Open-Faced Portobello Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is a great meatless meal that doesn't leave you feeling deprived, writes R.O. Smith from Bountiful, Utah. This warm, chewy sandwich boasts a meaty, earthy flavor. Ingredients:
4 teaspoons prepared pesto |
2 slices italian bread (3/4 inch thick), toasted |
3 oil-packed sun-dried tomatoes, cut into strips |
2 slices part-skim mozzarella cheese (3/4 ounce each) |
2 large portobello mushrooms, stems removed |
Directions:
1. Spread pesto on toast; top with tomatoes and cheese. Place mushrooms on a microwave-safe plate; cover with a paper towel. Microwave on high for 1 minute or until tender.
2. Cut mushrooms into 1/2-in. slices; place on cheese. Cook sandwiches on high for 15-20 seconds or until cheese is melted. Yield: 2 servings.
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