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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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We are always looking for satisfying vegetarian meals, and this one is packed with flavor, assures Amy Smalley of Morehead, Kentucky. These melts are especially delicious in the summer with home-grown tomatoes. Ingredients:
1/4 cup olive oil |
2 tablespoons balsamic vinegar |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
2 large portobello mushroom (1/2 pound) |
6 fresh basil leaves |
4 tomato slices |
2 slices mozzarella cheese |
2 slices italian bread (1 inch thick) |
Directions:
1. In a large resealable plastic bag, combine the oil, vinegar, salt and dried basil. Remove and discard stems from mushrooms. Add mushroom caps to marinade; let stand for 5 minutes. Drain, reserving the marinade.
2. Place mushrooms, cap side down, on a greased broiler pan. Broil 4 in. from the heat for 3 minutes. Turn and broil 3-4 minutes longer or until tender. Top with basil leaves, tomato and cheese. Broil for 1 minute or until cheese is melted.
3. Place bread on an ungreased baking sheet. Brush with reserved marinade. Broil 4 in. from the heat for 1 minute or until lightly toasted. Top with mushrooms. Yield: 2 servings.
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