Open-Face Portobello Sandwiches - Kraft Recipes Top
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Open-Face Portobello Sandwiches

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  • 1. In a small mixing bowl combine tomato, basil, and salt; set aside. Clean mushrooms; cut off stems even with caps. Discard stems.
  • 2. Combine vinegar and oil; gently brush over the mushrooms. Place mushrooms on the unheated rack of the broiler pan. Broil mushrooms 4 to 5 inches from the heat for 6 to 8 minutes or just until tender, turning once.* Drain mushrooms on paper towels. Thinly slice mushrooms.
  • 3. Place bread on a baking sheet. Place under broiler for 2 to 3 minutes or until heated through.
  • 4. To serve, top bread with mushroom slices and tomato mixture. If desired, top with parmesan cheese.
  • *Note: If desired, grill mushrooms on the rack of an uncovered grill directly over medium heat for 6 to 8 minutes or just until tender, turning once.


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