Roasted Portobello on Focaccia
Roasted Portobello on Focaccia
The earthy, richness of portobello mushrooms is nicely complemented by the woodsiness of rosemary and the lemony freshness of thyme. Paired with a slice of fresh tomato and plenty of melted mozzarella cheese, roasted portobellos on lightly toasted foccacia is sure to become a lunchtime habit.
Ingredients
- 1 medium portobello mushroom
- 1 tablespoon rosemary, chopped
- 1 teaspoon thyme
- 1 teaspoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 2 3-ounce foccacia breads, about 4×5 inches
- 4 ounces mozzarella cheese, thinly sliced
- 1 large tomato
- 2 small scallions, chopped
- ½ cup basil, thinly sliced
Instructions
- Preheat oven to 400 degrees.
- Line a sheet pan with nonstick foil.
- Slice mushrooms thinly.
- Sprinkle mushrooms with rosemary and thyme.
- In a small bowl, stir together oil and vinegar, then drizzle over mushroom mixture.
- Spread mixture out on prepared pan, keeping pieces apart so as not to touch one another.
- Roast in oven for 12 minutes, stirring halfway through.
- Remove from oven to cool slightly.
- Slice focaccia horizontally, to get a top and bottom piece.
- Toast in a toaster or under broiler for 1 minute to crisp, if desired.
- To assemble, place toasted focaccia on plates then layer with cheese, mushrooms, scallions and basil.
Time: 40 minutes
Servings: 2
Quick Notes
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
