Open Face Portabella Sandwiches

Dinner ready in 30 minutes! Serve these tasty sandwiches topped with grilled mushrooms and cheese.

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Servings 4

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ingredients 9
Prep Time 30 min
Total Time 30 min

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

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Directions

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.