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Roasted Mushroom Parmesan Sandwich

  Macaria Rossi  -  June 20, 2019  -  Main Dish mushroom  parmesan   -  184 views  -  0 Comments -  0 Likes -  0 Reviews

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

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