Prep & Bake Golden Mozzarella Portobello Sandwiches

🥘 Ingredients

• black pepper
  ¼ tsp
• brioche buns
  2 units
• buttermilk ranch dressing
  2 tbsp
• crispy fried onions
  2 tbsp
• fry seasoning
  1 unit
• mayonnaise
  2 tbsp
• mixed greens
  1 c
• mozzarella cheese
  ¾ cup
• olive oil
  2 tsp
• oven-ready tray
  1 unit
• panko breadcrumbs
  ½ cup
• portobello mushrooms
  2 large
• salt
  ½ tsp
• smoky mustard
  2 tbsp
• tomato
  1 unit

🍳 Cookware

• small bowl

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   Drizzle both sides of each portobello mushrooms with olive oil ; rub to evenly coat. Season all over with half the fry seasoning , salt , and black pepper . Place mushrooms, top sides down, in oven-ready tray . Evenly sprinkle mushrooms with mozzarella cheese .

   portobello mushrooms: 2 large, olive oil: 2 tsp, fry seasoning: 1 unit, salt: ½ tsp, black pepper: ¼ tsp, oven-ready tray: 1 unit, mozzarella cheese: ¾ cup
3. 

   3

   Evenly sprinkle panko breadcrumbs over mushrooms, lightly pressing to adhere. Tightly cover tray with aluminum foil. Bake on top rack until mushrooms are tender ⏱️ 15 minutes .

   panko breadcrumbs: ½ cup
4. 

   4

   While mushrooms bake, in a small bowl , combine mayonnaise and smoky mustard .

   mayonnaise: 2 tbsp, smoky mustard: 2 tbsp
5. 

   5

   Toss mixed greens with buttermilk ranch dressing . Slice brioche buns in half horizontally and tomato . Spread cut sides of buns with smoky mustard sauce; fill buns with tomato slices, mushrooms, and crispy fried onions . Serve with dressed greens on the side.

   mixed greens: 1 c, buttermilk ranch dressing: 2 tbsp, brioche buns: 2 units, tomato: 1 unit, crispy fried onions: 2 tbsp