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Open Face Portabella Sandwiches

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  • Prep 30 min
  • Total 30 min
  • Ingredients 9
  • Servings 4
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Dinner ready in 30 minutes! Serve these tasty sandwiches topped with grilled mushrooms and cheese.
Updated Dec 12, 2012
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Ingredients

  • 1/4 cup olive oil
  • 4 portabella mushroom caps (about 12 oz)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 slices (1 inch thick) ciabatta bread
  • 1 medium red bell pepper
  • 2 oz chèvre (goat) cheese (plain or with herbs)
  • 1/4 cup shredded fresh basil leaves
  • 2 teaspoons balsamic glaze or balsamic vinaigrette dressing

Steps

  • 1
    Heat gas or charcoal grill. Brush 2 tablespoons of the oil over mushrooms; sprinkle evenly with salt and pepper. Brush remaining 2 tablespoons oil over bread slices. Set aside.
  • 2
    Cut bell pepper lengthwise into quarters; remove stem, seeds and membranes. Place pepper wedges, skin side down, on grill over medium heat. Cover grill; cook about 10 minutes or until skin is blackened. Place peppers in bowl; cover tightly with plastic wrap. Cool 5 minutes. Peel off blackened skin; rinse quickly with water. Cut pepper into thin slices; set aside.
  • 3
    Place mushrooms on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until tender. Add bread slices to grill for last 2 minutes of cooking time, turning once, until toasted. Cut mushrooms into 1/4-inch-thick slices. Spread goat cheese on 1 side of each bread slice. Top with mushroom and pepper slices. Sprinkle with basil. Drizzle with balsamic glaze.

Nutrition Information

391 Calories, 20g Total Fat, 13g Protein, 43g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
391
Total Fat
20g
0%
Saturated Fat
5g
0%
Sodium
559mg
0%
Total Carbohydrate
43g
0%
Dietary Fiber
3g
0%
Protein
13g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 1 Vegetable; 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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