Open Faced Ravoilo With Artichokes Portobello Mushrooms And A Basil Oven Roasted Tomato Vinaigrette Recipes
OPEN FACED PORTOBELLO-SWORDFISH- PANCETTA CLUB
Provided by Food Network
Yield 4 sandwiches
Number Of Ingredients 11
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.
ROASTED PORTABELLA MUSHROOM AND AVOCADO OPEN-FACE SANDWICHES
A satisfying vegetarian sandwich that can be ready in 40 minutes, our Roasted Portabella Mushroom and Avocado combines the deep woodsy tastes of portabella mushrooms with the creamy, buttery flavors of avocado.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In baking dish, gently mix mushrooms, butter, garlic, thyme and pepper.
- Roast uncovered 30 minutes, stirring gently halfway through baking.
- Spread 1 quarter of avocado over each slice of toasted bread. Top with roasted mushroom mixture. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
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