Grilled Portobello Open-Faced Sandwich Makes 1 serving
Ingredients
1
portobello mushroom cap, rinsed and stemmed
2
teaspoons balsamic vinegar
1
tablespoon prepared pesto
1
slice bread, toasted
1
teaspoon grated Parmesan cheese
1. Preheat broiler. Sprinkle mushroom cap with balsamic vinegar. Place on rack under broiler about 4 inches from heat. Cook 3 to 4 minutes on each side or until tender.
2. Spread pesto onto toast. Top with mushroom cap and sprinkle with Parmesan cheese. Serve immediately.
Grilled Portobello Open-Faced Sandwich
