Recipe for Portobello Reubens 
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Yield:
1
Ingredients:
Amount Ingredient
2 tbl olive oil
1/2 lb Portobello mushroom caps, sliced (about 6 cups)
8 slc deli-style rye bread with seeds, toasted
1/4 cup prepared Russian dressing
4 slc Swiss cheese (about 4 ounces)
1 cup prepared coleslaw
4 x thin slices red onion
Instructions:
Instructions: In a large skillet (preferably nonstick), over medium-high heat, heat oil until hot.

Add Portobello mushrooms; cover and cook until they begin to release liquid, about 5 minutes; uncover and cook until tender and liquid evaporates, about 5 minutes longer; drain on paper towels, pressing excess moisture from mushrooms.

Arrange bread slices on a rimmed baking sheet; toast on both sides, about 2 minutes. Reduce oven heat to 375 degrees.

Spread warm toast on one side, with dressing, dividing evenly. Arrange mushrooms on half of the toast slices; top each with a slice of cheese folded in half; bake just until cheese melts, about 2 minutes.

Top each sandwich with 1/4 cup coleslaw and an onion slice; cover with remaining toast.

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