Open Faced Portobello Sandwiches Food

OPEN-FACED PORTOBELLO SANDWICHES

Steps:

• Spread pesto on toast; top with tomatoes and cheese. Place mushrooms on a microwave-safe plate; cover with a paper towel. Microwave on high for 1 minute or until tender. , Cut mushrooms into 1/2-in. slices; place on cheese. Cook sandwiches on high for 15-20 seconds or until cheese is melted.

OPEN-FACED FINGER SANDWICHES

Steps:

• Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces.
• For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt. Spread the mixture on 6 pieces of bread. Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves.
• For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chile flakes.
• For the smoked salmon: In a small bowl, mix together the creme fraiche and capers. Spread evenly over the remaining 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive.

PORTOBELLO SANDWICHES

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.

OPEN-FACE PORTABELLA SANDWICHES

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.

OPEN FACED PORTOBELLO-SWORDFISH- PANCETTA CLUB

Steps:

• Brush the mushroom slices and swordfish steaks with olive oil and season with salt and pepper.
• Combine the thyme leaves and lemon zest and sprinkle generously over the mushrooms and fish. Toast the bread slices until golden. Combine the mayonnaise and chili puree.
• Wrap the fish with the thinly sliced bacon. Heat a skillet over high heat and add the mushroom slices. Cook the mushrooms until they begin to brown before turning and quickly cooking the other side. Remove the mushrooms and add the fish steaks to the pan. Cook the fish steaks for 2 to 3 minutes on each side.
• Place a lettuce leaf on each piece of bread and top with a mushroom slice, then a fish steak and finally mushroom slice. Place a dollop of mayonnaise on top and serve.

PORTOBELLO CRAB OPEN-FACED SANDWICHES

Steps:

• Broil the large red pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes., Peel off and discard charred skin. Remove stems and seeds. Place in a food processor; add the yogurt, sherry, garlic, pepper sauce, and salt. Cover and process until blended. Set aside., For stuffing, in a small nonstick skillet, saute onion and the chopped red pepper in oil until tender. In a small bowl, combine the egg, yogurt, Worcestershire sauce, saltines, parsley, mustard and seasonings. Stir in onion mixture; fold in crab. Spoon filling into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray., Bake at 400° for 15-20 minutes or until stuffing is golden brown and mushrooms are tender. Serve on bun halves with watercress and reserved red pepper sauce.