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Open Face Portabella Sandwiches

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  • 30 min prep time
  • 30 min total time
  • 9 ingredients
  • 4 servings
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Dinner ready in 30 minutes! Serve these tasty sandwiches topped with grilled mushrooms and cheese.

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.
  • 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
391
% Daily Value
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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