Portobello Melts Recipe

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We are always looking for satisfying vegetarian meals, and this one is packed with flavor. These melts are especially delicious in the summer with home-grown tomatoes. —Amy Smalley, Morehead, Kentucky
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 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

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.


  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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