Roasted Mushroom Parmesan Sandwich
Looking for a hearty and delicious lunch option? Look no further than this roasted mushroom parmesan sandwich! Featuring tender portobello mushrooms, fresh mozzarella, and tangy marinara sauce, this sandwich is sure to satisfy your midday hunger. The addition of a crunchy panko topping takes this sandwich to the next level, making it the perfect balance of textures and flavours. Whether you're looking for a satisfying vegetarian lunch or just want to switch up your sandwich game, this roasted mushroom parmesan sandwich is a must-try.
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
Instructions
- Preheat the broiler and prepare a baking sheet by lining it with nonstick foil
- Mix 1/4 cup panko, 1 tablespoon olive oil, and 1/2 teaspoon dried oregano in a small bowl and set aside.
- Place 4 large portobello mushroom caps on the lined baking sheet and brush with 1 tablespoon of olive oil. Season with kosher salt and pepper and broil in the oven until the mushrooms are tender and start to release juices. Slice the mushrooms 1/2 inch thick and transfer to a cutting board, discarding the foil.
- While the mushrooms are broiling, split and toast 4 hero rolls, slice 4 ounces of fresh mozzarella, and grate 1/4 cup Parmesan cheese. 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.
- Broil the assembled sandwiches until the cheese melts, then add the panko mixture on top and broil until golden brown. If desired, sprinkle chopped parsley over the sandwiches before serving.
Notes
- Calories: 400
- Fat: 18.5g
- Protein: 17g
- Sodium: 890mg
- Carbohydrate: 45g
Nutrition
Calories: 400kcalCarbohydrates: 42gProtein: 17gFat: 18.5gSodium: 890mg
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