BH&G Vegetable Dinners -- Open-Face Portobello Sandwiches

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* Exported from MasterCook *

 

Open-Face Portobello Sandwiches

 

Recipe By :Better Homes and Gardens Fresh and Simple Vegetable Dinners

Serving Size : 4 Preparation Time :0:25

Categories : BH & G Vegetable Dinners

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium tomato -- chopped (2/3 cup)

2 teaspoons snipped fresh basil, thyme, and/or oregano

1/8 teaspoon salt

2 medium fresh portobello mushrooms -- (about 4 inches round)

1 teaspoon balsamic vinegar -- or red wine vinegar

1/2 teaspoon olive oil

1/2 12-inch Italian flatbread -- (focaccia) quartered

OR 1/2 of a 12-inch thin crust Italian

bread shell (Boboli)

finely shredded Parmesan cheese -- (optional)

 

In a small mixing bowl, combine tomato, basil, and salt; set aside. Clean

mushrooms, cut off stems even with caps. Discard stems.

 

Combine vinegar and oil; gently brush over the mushrooms. Place mushrooms on

the unheated rack of a broiler pan. Broil mushrooms 4-5 inches away from the

heat for 6-8 minutes or just until tender, turning once.* Drain mushrooms on

paper towels. Thinly slice mushrooms.

 

Place bread on a baking sheet. Place under broiler for 2-3 minutes or until

heated through.

 

To serve, top bread with mushroom slices and tomato mixture. If desired, top

with Parmesan cheese.

 

S(ISBN):

" 0-696-20789-3 "

Copyright:

" 1999 "

 

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Per serving: 152 Calories (kcal); 2g Total Fat; (13% calories from fat); 5g

Protein; 27g Carbohydrate; 0mg Cholesterol; 379mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

NOTES : *If desired, grill mushrooms on the rack of an uncovered grill directly

over medium heat for 6-8 minutes or just until tender, turning once.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0