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- 1/2 pound(s) broccoli florets
- 1 pound(s) portobello mushrooms cut into 1/2-inch-thick slices
- 1/2 spanish onion sliced into rounds
- 2 teaspoon(s) extra-virgin olive oil
- 1 ounce(s) 8 slices whole-wheat bread
- sprinkling dried thyme
- sprinkling dried basil
- 4 ounce(s) sliced part-skim mozzarella cheese
- Fill a medium pot one-third full of water and place over high heat. When water comes to a boil, add broccoli, reduce heat to medium and simmer for 5 minutes; drain and set aside.
- Meanwhile, in a nonstick pan, saute mushrooms and onion in oil over medium heat for about 5 minutes, until mushrooms are soft and onion ins translucent. Remove from heat and set aside.
- Build sandwich: Place a quarter of mushroom mixture onto each of 4 slices of bread. Then add 2 oz broccoli and sprinkle with thyme and basil. Finish each with 1 oz mozzarella and top slice of bread.
- Toast (or bake at 250F) sandwiches in a toaster oven for about 3 to 5 minutes, until cheese is melted and bread is golden brown on the bottom. Sandwiches baked in a standard oven will cook for 5 to 7 minutes.
This recipe is a personal recipe added by Ftoast and has not been tested or endorsed by MyRecipes.
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Mushroom Melts Recipe at a Glance
- COURSE: Sandwiches