Open Faced Portobello Sandwiches Recipes

OPEN-FACED PORTOBELLO SANDWICHES

Open-Faced Portobello Sandwiches image

"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.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 5

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

Steps:

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. , Cut mushrooms into 1/2-in. slices; place on cheese. Cook sandwiches on high for 15-20 seconds or until cheese is melted.

Nutrition Facts : Calories 236 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 382mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

OPEN-FACE PORTABELLA SANDWICHES

Open-Face Portabella Sandwiches image

Make and share this Open-Face Portabella Sandwiches recipe from Food.com.

Provided by Derf2440

Categories Lunch/Snacks

Time 29m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

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.

PORTOBELLO CRAB OPEN-FACED SANDWICHES

Portobello Crab Open-Faced Sandwiches image

A roasted red pepper sauce tops this hearty sandwich with a yummy crab filling. With almost no saturated fat, this is light because the mayonnaise has been replaced with non-fat plain yogurt, and it's served on only half a bun! -Rosalind Pope, Greensboro, North Carolina

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 24

Ingredients

1 large sweet red pepper
1/2 cup fat-free plain yogurt
1 teaspoon sherry or reduced-sodium chicken broth
1 garlic clove, crushed
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
STUFFED MUSHROOMS:
1 small onion, finely chopped
1 small sweet red pepper, finely chopped
1 teaspoon canola oil
1 large egg, lightly beaten
3 tablespoons fat-free plain yogurt
1/2 teaspoon Worcestershire sauce
1 cup crushed saltines (about 30 crackers)
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1/2 teaspoon seafood seasoning
1/2 teaspoon paprika
Dash pepper
1 can (6 ounces) lump crabmeat, drained
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
FOR SERVING:
2 hamburger buns, split and toasted
1 cup watercress

Steps:

Broil the large red pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes., Peel off and discard charred skin. Remove stems and seeds. Place in a food processor; add the yogurt, sherry, garlic, pepper sauce, and salt. Cover and process until blended. Set aside., For stuffing, in a small nonstick skillet, saute onion and the chopped red pepper in oil until tender. In a small bowl, combine the egg, yogurt, Worcestershire sauce, saltines, parsley, mustard and seasonings. Stir in onion mixture; fold in crab. Spoon filling into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray., Bake at 400° for 15-20 minutes or until stuffing is golden brown and mushrooms are tender. Serve on bun halves with watercress and reserved red pepper sauce.

Nutrition Facts : Calories 268 calories, Fat 6g fat (1g saturated fat), Cholesterol 92mg cholesterol, Sodium 794mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

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