Roasted Mushroom Parmesan Sandwich
- Women`s Corner
- September 27, 2022
We gave eggplant the night off and topped mushrooms with melty cheese in these hearty vegetarian subs.
Ingredients:
- 1/4 c. panko
- 1/2 tsp. dried oregano
- 4 large portobello mushroom caps
- 4 hero rolls
- 4 oz. fresh mozzarella
- 1/4 c. Grated Parmesan
- 1/2 c. jarred marinara sauce
- parsley
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Method: Preheat the broiler. Line the baking sheet with the nonstick foil. In a small bowl, combine 1/4 cup panko with 1 tablespoon olive oil and 1/2 teaspoon dried oregano. Set aside. Place 4 large portobello mushroom caps on the prepared baking sheet and brush with 1 tablespoon olive oil and season with kosher salt and pepper. Place in the oven and broil until mushrooms are just tender and beginning to release juices, 6 to 8 minutes. Transfer the mushrooms to a cutting board and slice 1/2- inch thick. Discard foil.
While the mushrooms are broiling, split and toast 4 hero rolls, slice 4 ounces fresh mozzarella, and grate 1/4 cup Parmesan. Divide the cooked mushrooms among the bottom halves of the toasted rolls, then top each with 2 tablespoons jarred marinara sauce, 1/4 of the sliced fresh mozzarella and 1 tablespoon grated Parmesan. Broil until the cheese melts, 1 to 2 minutes. Top with the panko mixture, and broil until golden brown, 30 seconds. Sprinkle with chopped parsley before serving, if desired.
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Nutritional information (per serving): About 400 calories, 18.5 g fat (6 g saturated), 17 g protein, 890 mg sodium, 45 g carb, 7 g fiber.
This recipe is taken from https://www.goodhousekeeping.com/food-recipes/
