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Portabella Reubens


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  • 2 tablespoons olive oil
  • 3 packages sliced portabellas - (6 oz ea)
  • 8 slices deli-style rye bread
  • Prepared Russian dressing
  • 4 slices Swiss cheese - (4 oz)
  • 1 cup prepared deli-style coleslaw
  • 4 thin red onion slices


Servings 4


Step 1

Preheat oven to 375 degree.

In large nonstick skillet, heat oil over medium-high heat. Add mushrooms; cover and cook until they begin to release liquid, about 4 minutes. Uncover and cook, stirring occasionally, until mushrooms are tender and liquid evaporates, about 4 minutes longer. Drain on paper towels, pressing excess moisture from mushrooms.

Meanwhile, on baking sheet, arrange bread slices; toast in oven, turning once, until lightly browned. Spread toast with dressing, dividing evenly. Arrange mushrooms on half of toast; top each with slice of cheese folded in half.

Bake open-faced sandwiches just until cheese melts, about 2 minutes. Top each sandwich with 1/4 cup coleslaw and an onion slice; cover with remaining toast.

This recipe yields 4 sandwiches.

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