Friday Foodie: Portobello Mushroom Open Face Sandwich
Author: 
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Though possibly a stretch to call these little beauties a sandwich, no matter. What they really are is delicious and so easy. These have a perfect combination of nutrition and the olives add just a bit of saltiness.
Ingredients
  • Portobello Open Faced Sandwich
  • 2 Portobello Mushrooms, stems removed
  • 1 medium yellow onion
  • A large handful of baby spinach leaves
  • 8 Kalamata Olives, chopped
  • 1 cup prepared or homemade spaghetti sauce
Instructions
  1. Preheat oven to 375 degrees. While oven is preheating, cut onion in half from root end to tip. Then slice the onion in thin slices. When oven is heated, place mushrooms stem side up on a baking sheet. Bake for twenty minutes. Meanwhile, place skillet on burner set to high, once a few drops of water will scoot across the pan, add 1 Tbs. of water and then immediately add onion slices. Turn heat to medium. Stir onions frequently, turning down heat if they begin to brown to fast. Cook them slowly and they will caramelize, giving them a rich deep flavor. Chop the olives and set aside. A minute or two before the mushrooms are due to come out of the oven, pour spaghetti sauce into skillet and heat through with onions.
  2. Remove mushrooms from the oven and pour off any liquid that has pooled inside. Careful, they are really hot. Sprinkle olives over surface of mushrooms. Layer spinach evenly on each mushroom. Divide onion mixture on top. Place back in oven for about ten minutes until spinach has wilted.
  3. Serve. This makes enough for two with a side salad. If desired, sprinkle with parmesan cheese.
Recipe by Jane Ann Thompson at http://janeannthompson.com/posts/friday-foodie-portobello-mushroom-open-face-sandwich/