Portabella Reuben

Portabella Reuben created by Sharon123

Another great way to fix the wonderful portabello mushroom! From Moosewood Restaurant New Classics cookbook.

Ready In:
29mins
Serves:
Units:

ingredients

directions

  • To cook portabellos:

  • Preheat the oven to 400°F or turn on broiler.
  • Combine the oil, garlic, salt, and peper in a small bowl and set aside.
  • Remove the stems from the portabellos and slice the caps into 1/2 to 3/4 inch thick slices.
  • Brush the slices with the oil mixture and arrange at least 1 inch apart on a baking sheet.
  • To roast, bake on one side for 4 to 8 minutes, then turn with a spatula and bake for 4 to 8 minutes more, until tender and juicy.
  • To broil cook for 3 to 5 minutes, turn with a spatula, and cook for 3 to 5 minutes on the other side.
  • Sandwich:

  • Preheat oven to 400*F.
  • Combine all of the dressing ingredients in a blender or food processor and puree until smooth and creamy.
  • Spread Russian Dressing on 4 slices of bread and place plain side down on a baking pan.
  • Layer each slice with 1/4 of the portabello slices, 1/4 cup of the sauerkraut, and a generous 1/3 cup of the cheese.
  • Top each sandwich with a second slice of bread spread with dressing, and bake for about 4 minutes, until the cheese melts.
  • Serve immediately.
  • Enjoy!
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RECIPE MADE WITH LOVE BY

@Sharon123
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@Sharon123
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"Another great way to fix the wonderful portabello mushroom! From Moosewood Restaurant New Classics cookbook."
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  1. VegSocialWorker
    I love this recipe. I was going to post it myself but saw that you beat me to it. I made it again last night, but this time used only oil spray to cut back on fat, and lots and lots of garlic. Yummm. Thanks for posting!
    Reply
  2. Linorama
    I used thousand island dressing, soy swiss cheese, and very dark pumpernickel. Yummmm!
    Reply
  3. Sharon123
    Portabella Reuben Created by Sharon123
    Reply
  4. Sharon123
    Portabella Reuben Created by Sharon123
    Reply
  5. Cathy17
    Sharon - this was really good. I think I'm becoming a portabello mushroom junkie! I followed the dressing recipe exactly except for using white wine vinegar b/c I didn't have cider vinegar. The dressing had a wonderfully unique flavor! I added more than a dash of tobasco because we like that extra kick. This is definitely a keeper!
    Reply
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