Prep 15 mins
Cook 15 mins
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.
- 473.18 ml portabella mushrooms, pieces (grilled or broiled)
- 2 slice tomatoes
- 29.58 ml mayonnaise (can use low-fat or fat-free)
- 4-6 medium fresh basil leaves
- 2 English muffins, sandwich-size, toasted
- Spread English muffins with 1 tablespoons of mayonnaise each.
- Layer on the mushrooms, tomato slices and basil leaves.
- Enjoy! Deliscious with a glass of Rose'!
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.
This is good! Portobellos make such a great sandwich! Used regular bread instead of the English muffins and I roasted the portobellos at 400 degrees F for 10 minutes. Makes a nice, light meal but fills you up!! Thanks!!