Open-Face Portobello Sandwiches from Elaine

4 servings

Start to Finish: 25 min.

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Ingredients

      1 medium tomato, chopped (2/3 cup)

      2 teaspoons snipped fresh basil, thyme, and/or oregano

      1/8Ê teaspoon salt

      2 medium portobello mushrooms (about 4 inches in diameter)

      1 teaspoon balsamic vinegar or red wine vinegar

      1/2 teaspoon olive oil

     1/2 of a 12-inch Italian flat bread (focaccia), quartered, or 1/2 of a 12-inch thin-crust Italian bread shell (Boboli)

      Finely shredded Parmesan cheese (optional)

Directions

1. In a small mixing bowl combine tomato, basil, and salt; set aside. Clean mushrooms; cut off stems even with caps. Discard stems.

2. Combine vinegar and oil; gently brush over the mushrooms. Place mushrooms on the unheated rack of the broiler pan. Broil mushrooms 4 to 5 inches from the heat for 6 to 8 minutes or just until tender, turning once.* Drain mushrooms on paper towels. Thinly slice mushrooms.

3. Place bread on a baking sheet. Place under broiler for 2 to 3 minutes or until heated through.

4. To serve, top bread with mushroom slices and tomato mixture. If desired, top with Parmesan cheese. Makes 4 servings.

*Note: If desired, grill mushrooms on the rack of an uncovered grill directly over medium heat for 6 to 8 minutes or just until tender, turning once.