Roasted Portabella and Mozzarella Melt

READY IN: 30mins
Recipe by Sharon123

This sandwich is great with gooey cheese and juicy, meaty mushrooms, layered between deliciously crispy, toasted bread.

Top Review by CountryLady

A must try for the mushroom lover! I used recipe #49909 for the pesto, served open faced on thick slices of French bread & cooked entirely in the oven. I don't like hot tomato, so I omitted the slices. Thanx Sharon!

Ingredients Nutrition

Directions

  1. Preheat oven to 350*.
  2. Rub mushrooms with olive oil and vinegar.
  3. Season with salt and pepper.
  4. Place mushrooms flesh side down on a baking tray and roast for 10-12 minutes, or until soft.
  5. Thinly slice mushrooms once cooled.
  6. Do not turn off oven.
  7. Spread pesto on all 8 pieces of bread.
  8. Divide mozzarella on 4 pieces of bread.
  9. Put tomato slices on top of cheese.
  10. Place portobello slices on top of tomato and put remaining 4 slices of bread on top to complete sandwiches.
  11. Heat a medium nonstick skillet over medium heat.
  12. Melt margarine.
  13. Add sandwiches, two at a time, and cook until browned on one side (place a heavy object on each sandwich to help it brown evenly).
  14. Turn over and brown the other side.
  15. Each side should take 2-3 minutes to brown.
  16. Place sandwiches on a baking sheet and finish cooking in the oven for 5 minutes.
  17. Enjoy!

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