Portobello Melts Recipe

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"We are always looking for satisfying vegetarian meals, and this one is packed with flavor," assures Amy Smalley of Morehead, Kentucky. "These melts are especially delicious in the summer with home-grown tomatoes."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 2 large portobello mushroom (1/2 pound)
  • 6 fresh basil leaves
  • 4 tomato slices
  • 2 slices mozzarella cheese
  • 2 slices Italian bread (1 inch thick)

Directions

  1. In a large resealable plastic bag, combine the oil, vinegar, salt and dried basil. Remove and discard stems from mushrooms. Add mushroom caps to marinade; let stand for 5 minutes. Drain, reserving the marinade.
  2. Place mushrooms, cap side down, on a greased broiler pan. Broil 4 in. from the heat for 3 minutes. Turn and broil 3-4 minutes longer or until tender. Top with basil leaves, tomato and cheese. Broil for 1 minute or until cheese is melted.
  3. Place bread on an ungreased baking sheet. Brush with reserved marinade. Broil 4 in. from the heat for 1 minute or until lightly toasted. Top with mushrooms. Yield: 2 servings.
Originally published as Portobello Melts in Quick Cooking March/April 2005, p52

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