Recipe by FLUFFSTER
What a summer time sandwich, good anytime! This makes a great patio lunch with friends or guests. Looks just like a California lunch, with maybe some sprouts or avocados! Use just the caps of the muchroom; the stems are woody and tough.Put the stems in a zip loc bag and put in freezer for soups or sauces.
Top Review by Lucky in Bayview
Ohhhh....very good! I've had this recipe saved for a while and wish I would have tried it sooner. I was wanting a quick, light but satisfying meal and this fit the bill perfectly. I grilled one large portablella mushroom on our Foreman grille and served it on lightly toasted rye bread. I love all these fresh flavors together . Thanks for the keeper recipe, I know I'll be eating this sandwich often.
- 2 cups portabella mushrooms, pieces (grilled or broiled)
- 2 slices tomatoes
- 2 tablespoons mayonnaise (can use low-fat or fat-free)
- 4 -6 medium fresh basil leaves
- 2 English muffins, sandwich-size, toasted