Mini Open-face Portobello Reubens
From blondeberry 15 years ago
- 10 minutes to make
- Serves 8
I was craving the infamous reuben so I mixed the veggie version as a finger food and came up with this one. Served it just this Saturday and it was a big hit. MEAT EATERS? No problem, use sliced corned beef instead.
Ingredients
- 4 portobello mushrooms shopping list
- 1/2 cup thousand island dressing shopping list
- 24 slices party rye bread shopping list
- 1 1/2 cups well-drained chopped sauerkraut shopping list
- 1/2 lb. thinly sliced portobellos shopping list
- 1/4 cup lb. sliced swiss cheese, cut in the size of the bread shopping list
How to make it
- Cook the mushrooms. I do this the day before. Put in a dish, season with salt and pepper, brush with olive oil and bake at 400 for about 20 to 25 minutes.
- Next day slice thin and slice the strips in half.
- Line up the bread on a cookie sheet.
- Spread 1/2 tsp of the dressing on each slice of bread.
- Place 1 Tbsp. sauerkraut on each slice of bread.
- Top with 2 strips of mushroom.
- Top each with 2 squares of cheese.
- Bake at 400 degrees for 10 minutes or until cheese melts.
The Rating
Reviewed by 4 people-
No meat necessary when you have a recipe so well put together as this Mini Open-face Portobella Reubens. I can see why they were a big hit.
High five
Michael
trigger
in loved it
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Hello....
What a creative and delicious
recipe!...No wonder it was a 'HIT'!
I am sure it also makes an attractive presentation...
A "5" FORK!!!!! recipe, 'for sure'!
....mjcmcook....
mjcmcook
in Beach City loved it
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wow, a 5 er vege recipe! thanks
midgelet
in Whereabouts loved it
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