Open-Faced Portobello Sandwiches

1. 1

   Preheat oven to 425F.

2. 2

   Wipe mushroom caps clean, snap off stem ends and carefully scrape out black gills.

3. 3

   Brush each cap lightly with oil.

4. 4

   Set mushrooms aside.

5. 5

   Combine egg, feta cheese and ricotta cheese in a mixing bowl.

6. 6

   Mix well, and stir in oregano, dillweed, salt and pepper.

7. 7

   Divide cheese filling equally among portobello caps, and place on cookie sheet or baking pan.

8. 8

   Bake for 20 minutes, or until tops turn golden.

9. 9

   Remove from oven, garnish with tomatoes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.