Portobello & Mozzarella Sandwich

Portobello mushrooms

Image via Wikipedia

This recipe is on page 136 of Cooking with Foods that Fight Cancer. It can be also used with other large-capped mushrooms.
 It may be a bit too heavy for lunch. We enjoyed it so much for dinner that Marg, who loves mushrooms, put it in her “Best” folder.


4 Portobello mushrooms
 ¼ cup (60 ml) olive oil
Sea salt
Freshly ground pepper
8 slices of sourdough bread
1/3 cup (40 g) mozzarella cheese
½ cup (150 g) pesto, basil or watercress



Pre-heat oven to 400 degrees F. (200 degrees C)

Remove stems from mushrooms and sprinkle the mushroom caps with olive oil.

Season with salt and pepper to taste.

Arrange mushroom caps on baking sheet, top down.

Grill or broil on high heat for 12 to 15 minutes.

Toast bread slices.

Cut the mushrooms into ½ inch (1 cm) thick slices.

Cut mozzarella into slices the same thickness as mushrooms.

Combine the mushroom and cheese slices in alternate layers on baking sheet.

Bake in oven until cheese is runny, about 5 to 6 minutes.

Remove and place on 4 toasts, garnishing with pesto.

Cover with other toast slices and serve.


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