Portobello Melts Recipe
Portobello Melts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
We're always looking for satisfying vegetarian meals, and this one tops the list. These melts are especially delicious in the summer when we have tons of homegrown tomatoes. —Amy Smalley, Morehead, Kentucky
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 large portobello mushrooms (4 ounces each), stems removed
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 4 tomato slices
  • 2 slices mozzarella cheese
  • 2 slices Italian bread (1 inch thick)
  • Chopped fresh basil

Directions

Preheat broiler. Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes.
Place mushrooms on a greased rack of a broiler pan, stem side down; reserve remaining marinade. Broil mushrooms 4 in. from heat until tender, 3-4 minutes per side. Top stem sides with tomato and cheese. Broil until cheese is melted, about 1 minute.
Place bread on a baking sheet; brush with reserved marinade. Broil 4 in. from heat until lightly toasted, 45-60 seconds. Top with mushrooms. Sprinkle with chopped basil. Yield: 2 servings.
Health Tip: If you skip the bread to make this low-carb, you can use half the vinaigrette, saving almost 15g fat and 400mg sodium per serving.
Originally published as Portobello Melts in Quick Cooking March/April 2005, p52

Nutritional Facts

1 open-faced sandwich: 460 calories, 35g fat (7g saturated fat), 22mg cholesterol, 934mg sodium, 26g carbohydrate (8g sugars, 3g fiber), 12g protein.

  • 2 large portobello mushrooms (4 ounces each), stems removed
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 4 tomato slices
  • 2 slices mozzarella cheese
  • 2 slices Italian bread (1 inch thick)
  • Chopped fresh basil
  1. Preheat broiler. Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes.
  2. Place mushrooms on a greased rack of a broiler pan, stem side down; reserve remaining marinade. Broil mushrooms 4 in. from heat until tender, 3-4 minutes per side. Top stem sides with tomato and cheese. Broil until cheese is melted, about 1 minute.
  3. Place bread on a baking sheet; brush with reserved marinade. Broil 4 in. from heat until lightly toasted, 45-60 seconds. Top with mushrooms. Sprinkle with chopped basil. Yield: 2 servings.
Health Tip: If you skip the bread to make this low-carb, you can use half the vinaigrette, saving almost 15g fat and 400mg sodium per serving.
Originally published as Portobello Melts in Quick Cooking March/April 2005, p52

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