Recipe

Mini Open-face Portobello Reubens Recipe

	Blondeberry / All my dishes 1 month, 1 week ago 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. Prep:20m Cook:10m Servings:8	Blondeberry
	fingerfood portobello reubens

Does this look good? Yeah! / Nope

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Ingredients

4 portobello mushrooms

1/2 cup Thousand Island dressing

24 slices party rye bread

1 1/2 cups well-drained chopped sauerkraut

1/2 lb. thinly sliced portobellos

1/4 cup lb. sliced swiss cheese, cut in the size of the bread

Directions

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.

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Comments

trigger 1 month, 1 week ago said:
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

blondeberry 1 month, 1 week ago said:
Thank you kind sir. :)

mjcmcook 1 month, 1 week ago said:
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....

midgelet 1 month ago said:
Wow, a 5 er vege recipe! thanks

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