Roasted Mushroom Parmesan Sandwich

This roasted mushroom parmesan sandwich is the ultimate lunch and dinner for vegetarians.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the broiler. Line the baking sheet with the nonstick foil.

Step 2

In a small bowl, combine 1/4 cup panko with 1 tablespoon olive oil and 1/2 teaspoon dried oregano. Set aside.

Step 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.

Step 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.

Step 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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