---
title: Open-Faced Portobello Sandwiches
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/open-faced-portobello-pepper-sandwich-5703cf53f8b25ec2608b4567
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Milk
  - Soy
  - Wheat
tags:
  - Veggie
  - Quick
  - Comfort Food
rating: 3.5
rating_count: 759
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Sweet roasted peppers and earthy mushrooms create a satisfying vegetarian base
image: "https://images.recipes.furrysalamander.com/open-faced-portobello-sandwiches.avif"
---
Preheat the oven to 400 F. Wash and dry all produce. Remove the core and seeds from @yellow bell peppers{1%unit} and cut into 4 panels. Slice @fresh mozzarella{8%oz} into 8 slices. Finely chop @oregano{1%tsp}. Place peppers and @portobello mushrooms{3%units} on a #baking sheet{}. Drizzle with @olive oil{3%tbsp}. Season with oregano, @salt{1%tsp}, and @black pepper{1%tsp}. Roast until very soft ~{15%minutes}.

Slice each @ciabatta bread{2%pieces} in half widthwise. Drizzle with olive oil and toast in the oven ~{5%minutes}. Halve @garlic{2%cloves}, then rub each ciabatta half with the cut side of the garlic.

Slice the roasted peppers and portobello mushrooms into thin strips. Place ciabatta halves onto the #baking sheet{} and top each with alternating layers of mozzarella, mushrooms, and peppers. Bake until cheese is melted and golden ~{5%minutes}.

In a #medium bowl{}, toss @spinach{4%oz} with 1 tbsp @balsamic vinegar{1%tbsp} and a drizzle of olive oil. Season to taste with salt and pepper.

Serve the open-faced sandwiches with the spinach salad.