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Open-Face Portobello Sandwiches




Source of Recipe


: Better Homes and Gardens


List of Ingredients




� 1 medium tomato, chopped (3/4 cup)
� 2 teaspoons snipped fresh basil, thyme, and/or oregano
� 1/8 teaspoon salt
� 2 medium portobello mushrooms (about 4 inches in diameter)
� 1 teaspoon balsamic vinegar or red wine vinegar
� 1/2 teaspoon olive oil
� 1/2 12-inch Italian flat bread (focaccia), quartered, or 1/2 of a 12-inch thin-crust Italian bread shell (Boboli)
� 1/4 cup finely shredded Parmesan cheese (optional)


Recipe



1. In a small mixing bowl combine tomato, basil, and salt; set aside. Clean mushrooms; cut off stems even with caps. Discard stems.


2. Combine vinegar and oil; gently brush over the mushrooms. Place mushrooms on the unheated rack of the broiler pan. Broil mushrooms 4 to 5 inches from the heat for 6 to 8 minutes or just until tender, turning once.* Drain mushrooms on paper towels. Thinly slice mushrooms.


3. Place bread on a baking sheet. Place under broiler for 2 to 3 minutes or until heated through.


4. To serve, top bread with mushroom slices and tomato mixture. If desired, top with Parmesan cheese.