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Open-Faced Portobello Sandwiches

 Open-Faced Portobello Sandwiches
"This is a great meatless meal that doesn't leave you feeling deprived," writes R.O. Smith from Bountiful, Utah. This warm, chewy sandwich boasts a meaty, earthy flavor.
2 ServingsPrep/Total time: 15 min.


  • 4 teaspoons prepared pesto
  • 2 slices Italian bread (3/4 inch thick), toasted
  • 3 oil-packed sun-dried tomatoes, cut into strips
  • 2 slices part-skim mozzarella cheese (3/4 ounce each)
  • 2 large portobello mushrooms, stems removed


  • 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. Yield: 2
  • servings.
Nutritional Facts: 1 sandwich equals 236 calories, 11 g fat (4 g saturated fat), 15 mg cholesterol, 382 mg sodium, 22 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1 vegetable, 1 fat.