Openface Portobello Sandwich w/ Lemon Parsley Hummus and Parmesean (aka – Dad’s favorite lunch!)

10 05 2009

I had this sandwich at a brunch spot in New Zealand last year.

As soon as I got back home and was feeling nostalgic for the land downunder, I whipped up my own version.

This recipe can also be adapted for a mini-bites party by putting just one slice of mushroom on a baguette toast.

Make it, love it, let me know how it goes!


Whatchya need:

2 portabello mushrooms – stems removed, caps cleaned with damp towel
extra virgin olive oil
balsamic vinegar
salt & pepper

your favorite store bought hummus
squeeze of lemon juice
flatleaf parsley – finely chopped

basil (optional)
ciabatta, sourdough, or whatever good crusty bread you like
1 clove garlic – peeled, halved
good parmesean cheese – use vegetable peeler to achieve perfect thin strips

Whatchya do:

Preheat broiler.

Place portabellos, gill side up, on a baking tray. Drizzle with olive oil and vinegar, and sprinkle with salt and pepper. Place under broiler for 5-7 minutes or until ‘shrooms are softened.

While that’s cooking, combine hummus with lemon juice and parsley in a bowl. Set aside until ready to shmear on bread.

Cut thick slices of bread, and drizzle with olive oil.

Optional: in a small food processor (or pestle and mortar) put 1/2 cup of olive oil and a handful of basil leaves. Pulse until combined and oil turns a pretty green color…like the Emerald City in your own kitchen! Set aside until I tell you it’s safe to use!

By now, the mushrooms should be done. Remove them from the oven, and place the bread slices directly on the rack under the broiler to lightly toast.

Slice mushrooms into strips.

Remove bread from oven, and immediately rub with garlic clove.

Shmear hummus mixture on bread, top with mushroom slices, and drizzle with basil oil. Top with thin sheets of parmesan.




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