Mozzarella Mushroom Melts Food

ROASTED PORTABELLA AND MOZZARELLA MELT

Roasted Portabella and Mozzarella Melt image

This sandwich is great with gooey cheese and juicy, meaty mushrooms, layered between deliciously crispy, toasted bread.

Provided by Sharon123

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 medium portabella mushrooms, stems trimmed, caps rinsed and patted dry
2 teaspoons extra virgin olive oil
2 tablespoons balsamic vinegar
sea salt
fresh ground black pepper, to taste
3 tablespoons pesto sauce
8 slices whole wheat bread
6 ounces mozzarella cheese, thinly sliced
4 slices ripe tomatoes
2 teaspoons margarine

Steps:

Preheat oven to 350*.
Rub mushrooms with olive oil and vinegar.
Season with salt and pepper.
Place mushrooms flesh side down on a baking tray and roast for 10-12 minutes, or until soft.
Thinly slice mushrooms once cooled.
Do not turn off oven.
Spread pesto on all 8 pieces of bread.
Divide mozzarella on 4 pieces of bread.
Put tomato slices on top of cheese.
Place portobello slices on top of tomato and put remaining 4 slices of bread on top to complete sandwiches.
Heat a medium nonstick skillet over medium heat.
Melt margarine.
Add sandwiches, two at a time, and cook until browned on one side (place a heavy object on each sandwich to help it brown evenly).
Turn over and brown the other side.
Each side should take 2-3 minutes to brown.
Place sandwiches on a baking sheet and finish cooking in the oven for 5 minutes.
Enjoy!

Nutrition Facts : Calories 322.8, Fat 15.7, SaturatedFat 6.8, Cholesterol 33.6, Sodium 560.2, Carbohydrate 27.8, Fiber 4.6, Sugar 6.3, Protein 17.8

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