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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Chinoso Allen
[email protected]I can't wait to try this recipe! It looks delicious.
Andre Visser
[email protected]These sandwiches are a great way to get your kids to eat their vegetables.
Suraia Bangura
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover roasted mushrooms.
Roopa Ghimire
[email protected]I made these sandwiches for a party and they were a hit! Everyone loved the combination of flavors.
ZeeshaN official
[email protected]These sandwiches are perfect for a light lunch or dinner. They're also great for packing in a lunch box.
Naseer Nizami
[email protected]I'm always looking for new ways to cook mushrooms and this recipe is a keeper. The roasted mushrooms are so flavorful and juicy.
Mkhuluh Madikizela
[email protected]These sandwiches are a great way to get your daily dose of vegetables. The mushrooms and avocado are both packed with nutrients.
md jauel rana
[email protected]I love that these sandwiches are so versatile. You can use any type of bread you like and add your favorite toppings.
Toushim Ahmed
[email protected]I've made these sandwiches several times and they're always a hit. They're perfect for a quick and easy lunch or dinner.
Wesley Stewart
[email protected]These sandwiches are a great way to use up leftover roasted mushrooms. I always have a few extra mushrooms after making a big batch of soup or stew.
Mohemed Bahageel
[email protected]I'm not a huge fan of avocado, but I really enjoyed it in this recipe. The creamy texture and mild flavor paired perfectly with the mushrooms.
Fabiha Khan
[email protected]I made these sandwiches for my family and they all loved them. Even my picky kids ate them without complaint.
Md Rakibul Hasan
[email protected]The roasted mushrooms have a wonderful smoky flavor. I highly recommend using a good quality balsamic vinegar for the glaze.
Chiagozie Onyibor
[email protected]These sandwiches are so easy to make, yet they look and taste like they came from a fancy restaurant.
Jalane Wako
[email protected]I'm always looking for new vegetarian recipes and this one definitely fits the bill. It's healthy, delicious, and easy to make.
Sofia Garduno flores
[email protected]I made these sandwiches for a picnic and they were perfect! They're easy to transport and held up well in the heat.
Salaad Cumar
[email protected]The balsamic glaze really makes this dish. It adds a touch of sweetness and acidity that balances out the richness of the mushrooms and avocado.
Peaches Ingram
[email protected]I'm not usually a fan of mushrooms, but these roasted portabellas were so flavorful and juicy. I could definitely see myself making this recipe again.
Hamza Waleed
[email protected]These open-faced sandwiches were a hit at my last party! The combination of roasted portabella mushrooms, creamy avocado, and tangy balsamic glaze is simply divine.