Open Face Portabella Sandwiches
Elevate your sandwich game with these hearty and flavorful Open Face Portabella Sandwiches, a perfect combination of earthy, savory, and fresh ingredients. This recipe features tender, oven-roasted portabella mushroom caps, marinated in a zesty blend of olive oil, balsamic vinegar, and garlic, then topped with melty mozzarella cheese. Served on crusty slices of lightly toasted sourdough or whole-grain bread and layered with baby spinach, juicy tomato slices, crisp red onion, and fragrant fresh basil, these open-face delights make a satisfying vegetarian meal. Ready in just 35 minutes, it’s an easy yet gourmet option for lunch, dinner, or even a casual brunch. Perfectly balanced flavors and textures make this a standout dish for mushroom lovers and sandwich enthusiasts alike!
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 2 cloves Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 pieces Whole grain or sourdough bread slices
- 1 cup Mozzarella cheese
- 1 cup Baby spinach
- 1 large Tomato
- 8 leaves Fresh basil leaves
- 0.5 small Red onion
Instructions
Preheat the oven to 400°F (200°C).
Clean the portabella mushroom caps by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills with a spoon if desired.
In a small bowl, mix olive oil, balsamic vinegar, minced garlic, salt, and pepper. Brush this mixture generously over both sides of the mushroom caps.
Place the mushrooms, gill side up, on a baking sheet lined with parchment paper or aluminum foil. Bake for 15 minutes, flipping them halfway through, until they are tender and juicy.
While the mushrooms bake, lightly toast the bread slices in a toaster or on a skillet.
Thinly slice the tomato and red onion. Set aside.
Once the mushrooms are out of the oven, preheat your oven’s broiler to high. Place the mushrooms gill side up again and add a layer of shredded mozzarella cheese on each cap. Broil for 2-3 minutes or until the cheese is bubbly and slightly golden.
To assemble the sandwiches, place each slice of toasted bread on a plate. Layer fresh spinach on the bread, followed by one portabella mushroom cap per slice.
Top the melted cheese with slices of tomato, onion, and fresh basil leaves. Optionally, drizzle a small amount of balsamic vinegar or olive oil over the sandwich for added flavor.
Serve immediately and enjoy your open-faced portabella sandwiches!
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 74 mg | 24% | |
| Sodium | 4462 mg | 194% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 39.5 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1087 mg | 84% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2644 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
