Best 4 Roasted Portabella Mushroom And Avocado Open Face Sandwiches Recipes
Indulge in a symphony of flavors with our roasted portobello mushroom and avocado open-face sandwiches, a culinary masterpiece that tantalizes the taste buds. This delightful dish combines the earthy richness of portobello mushrooms, the creamy smoothness of avocado, and a medley of fresh herbs, creating a harmonious balance of textures and flavors. Served on a toasted slice of whole-grain bread, these open-face sandwiches are not only visually appealing but also packed with nutrients, making them a perfect choice for a wholesome and satisfying meal. Accompanying this delectable main course are two equally enticing recipes: a zesty lemon tahini sauce that adds a tangy kick to the sandwiches and a refreshing cucumber and radish salad that provides a crisp and清爽的contrast. Get ready to embark on a culinary journey with this trio of recipes that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
PORTOBELLO SANDWICHES
Quick, juicy burgers. My friends and I eat them at least once a week!
Provided by CHOLLE
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on broiler, and adjust rack so it is as close to heat source as possible.
- In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
- Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
- Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
- In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.
Nutrition Facts : Calories 445.1 calories, Carbohydrate 31.4 g, Cholesterol 5.2 mg, Fat 33.4 g, Fiber 3.5 g, Protein 7.8 g, SaturatedFat 5 g, Sodium 426 mg, Sugar 7.3 g
ROASTED PORTABELLA MUSHROOMS WITH BLUE CHEESE
This recipe works well as an appetizer or as a sandwich on a toasted bun. Recipe is from All Recipes. Updated 3-1-08 as a result of 2Bleu's review.
Provided by CookingONTheSide
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven or toaster oven to 425 degrees F.
- Place mushroom caps, gill side up, on baking sheet.
- Drizzle with soy sauce and add a few grinds of black pepper to each cap.
- Bake for 25 minutes.
- Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap.
- Return to oven and bake an additional 10 minutes, or until cheese is fully melted.
Nutrition Facts : Calories 91.2, Fat 6.1, SaturatedFat 2.7, Cholesterol 9.5, Sodium 481.6, Carbohydrate 5.3, Fiber 1.3, Sugar 1.7, Protein 5.3
PORTABELLA MUSHROOM BAKE
I love portobello mushrooms. They are wonderful as a side dish or even a vegetarian main dish.This is a dish from The Garden of Vegan (Arsenal Pulp, $22.95) by Sarah Kramer and Tanya Barnard. Bragg is similar to soy sauce and is sold in health food stores. I found this recipe in the Toronto Star.
Provided by Dreamer in Ontario
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In blender or food processor, grind almonds until powdered.
- Add oil, Bragg sauce, water, vinegar, garlic, rosemary and oregano; blend.
- Place mushrooms upside down in baking dish, tightly in one layer.
- Bake for 30 to 35 minutes or until mushrooms are tender.
- To serve, slice thickly on diagonal. Spread onion and sauce on top.
OPEN-FACE PORTABELLA SANDWICHES
Make and share this Open-Face Portabella Sandwiches recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 29m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Combine tomato, basil and salt in a small bowl,set aside.
- Clean mushrooms, cut off stems even with caps.
- Discard stems.
- Combine vinegar and oil, gently brush mixture over the mushrooms.
- Place mushrooms on the unheated rack of the broiler pan.
- Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once.
- Drain mushrooms on paper towels.
- Thinly slice mushrooms.
- Place bread on a baking sheet.
- Place under broiler for 2 to 3 minutes or till bread is heated through.
- To serve, top toasted bread with mushrooms slices and tomato mixture.
- If desired, top with cheese.
Tips:
- To ensure even cooking, slice the portobello mushrooms uniformly in thickness.
- Use a large skillet or griddle to prevent overcrowding the mushrooms, which can result in steaming rather than roasting.
- Keep a close eye on the mushrooms while roasting to avoid burning. The ideal texture is slightly charred on the outside and tender on the inside.
- For a smoky flavor, toast the bread slices in a toaster oven or under the broiler before assembling the sandwiches.
- If desired, add a layer of arugula or baby spinach to the sandwiches for an extra boost of freshness and nutrients.
Conclusion:
These roasted portobello mushroom and avocado open-face sandwiches are a delightful vegetarian meal that combines savory, smoky, and creamy flavors. They are perfect for a light lunch or dinner, and they can be easily customized to suit your preferences. With their simple yet flavorful ingredients and quick preparation time, these sandwiches are sure to become a favorite in your recipe repertoire. So, gather your ingredients, preheat your oven, and let's get cooking!
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