Roasted Mushroom Parmesan Sandwich

Name: Roasted Mushroom Parmesan Sandwich
Prep time: 10 min
Total time: 15 min
Yield: 4
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

By The Good Housekeeping Test KitchenPublished: Jan 22, 2018

roasted mushroom parmesan sandwich with marinara sauce on the side

Danielle Occhiogrosso

Yields:

Prep Time:

10 mins

Total Time:

15 mins

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We gave eggplant the night off and topped mushrooms with melty cheese in these hearty vegetarian subs.

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Ingredients

1/4 cup panko
1/2 tsp. dried oregano
4 large portobello mushroom caps
4 hero rolls
4 oz. fresh mozzarella
1/4 cup Grated Parmesan
1/2 cup jarred marinara sauce
parsley

Directions

1. Step 1Preheat the broiler. Line the baking sheet with the nonstick foil.
2. Step 2 In a small bowl, combine 1/4 cup panko with 1 tablespoon olive oil and 1/2 teaspoon dried oregano. Set aside.
3. Step 3Place 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.
4. Step 4 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.
5. Step 5Broil 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.