Open-Face Portabella Sandwiches

Total Time
Prep 17 mins
Cook 12 mins

This is my favourite! From B H & G.

Ingredients Nutrition


  1. Preheat broiler.
  2. Combine tomato, basil and salt in a small bowl,set aside.
  3. Clean mushrooms, cut off stems even with caps.
  4. Discard stems.
  5. Combine vinegar and oil, gently brush mixture over the mushrooms.
  6. Place mushrooms on the unheated rack of the broiler pan.
  7. Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once.
  8. Drain mushrooms on paper towels.
  9. Thinly slice mushrooms.
  10. Place bread on a baking sheet.
  11. Place under broiler for 2 to 3 minutes or till bread is heated through.
  12. To serve, top toasted bread with mushrooms slices and tomato mixture.
  13. If desired, top with cheese.
Most Helpful

Delicious sandwich!!! The basil and tomato really give it all a great, fresh flavor. Nice and easy to put together. I used 2 pieces of ciabatta bread about 5"x3" each and topped them with all the mushrooms and tomato (and ate the whole thing myself!) I think using a good tomato and FRESH basil is a must in this recipe. I didn't use any parmesan, though next time I may sprinkle with a bit of crushed red pepper... only because I need my spice "fix". LOL!

yogi June 26, 2003

I have this for lunch and enjoyed it! I used French bread and I think this would be even better with fresh tomatoes from the garden. I liked the balsamic vinegar with it. Thanks! Made for the Annual Photo Swap-Feb. 2010.

Sharon123 February 18, 2010

Excellent with fresh basil and red wine vinegar. Used Romano cheese that I had on hand. Wonderful. I wonder how it would taste with Asiago cheese or maybe Feta? Think I'll try my favorite Italian dressing next time. Thanks so much!

windywood April 04, 2007