portobello reubens
Portobello Reubens Posted by Don from NJ at recipegoldmine.com 9/25/2001 7:28 am Source: Asbury Park Press - Recipes from the Mushroom Council. (Preparation 10 minutes, cooking tim...
Ingredients
- 2tablespoonolive oil
- 11/2 pounds portobello mushroom caps, sliced (about 6 cups)
- 8slices deli-style rye bread with seeds, toasted
- 1/4cupprepared russian dressing
- 4slices swiss cheese (about 4 ounces)
- 1cupprepared coleslaw
- 4thin slices red onion
Directions
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Portobello Reubens Posted by Don from NJ at recipegoldmine.com 9/25/2001 7:28 am Source: Asbury Park Press - Recipes from the Mushroom Counc
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Preparation 10 minutes, cooking time 15 minutes) 2 tablespoons olive oil 1 1/2 pounds portobello mushroom caps, sliced (about 6 cups) 8 slic
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In a large skillet (preferably nonstick), over medium-high heat, heat oil until hot
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Add portobellos
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cover and cook until they begin to release liquid, about 5 minutes
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uncover and cook until tender and liquid evaporates, about 5 minutes longer
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drain on paper towels, pressing excess moisture from mushrooms
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Arrange bread slices on a rimmed baking sheet