Bada Bing Bettys Tuscan Portobello Melt Grilled Cheese Food

PORTOBELLO MELTS

Steps:

• 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. Reserve remaining marinade., Place mushrooms on a greased rack of a broiler pan, stem side down. 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.

TUSCAN PORTABELLA MELT

Steps:

• TO MAKE (MAKE 1st) THE ONION & TOMATO MIX:.
• On a cutting board, cut the onion crosswise in half.
• Cut the grape tomatoes in half lengthwise.
• Heat oil in a sauté pan; add the onions and sauté for 2 minutes.
• Add remaining ingredients and cook for an additional 2 minutes or until the tomatoes are tender.
• Transfer to a bowl, and thouroughly cool, prior to refrigerating. (If making it earlier in the day).
• TO MAKE (MAKE 2nd)GRILLED PORTOBELLOS:.
• Season grill side or marinated mushrooms with salt & pepper blend.
• Place mushrooms(cap up/veil down)on a clean, hot section of broiler and cook for 1.5 minutes.
• Flip, season and cook for an additional 1.5 minutes.(Just make sure they are cooked but not rubbery).
• Transfer to a paper-toweled plate in a single layer.
• Thoroughly cool before refrigerating (If making earlier in the day).
• TO MAKE THE TUSCAN PORTOBELLO MELT:.
• Place tomato onion mix and sliced mushrooms next to each other on microwaveable plate and heat for 20-30 seconds. (If they have been cooled in the refrigerator - as if made earlier in the day).
• Build sandwich on first slice of bread in this order: provolone cheese, warmed tomato & onion mix and Portobello mushrooms, top with shingled Monterey Jack Cheese and second slice of bread.
• Heat sauté pan over medium heat.
• Evenly brush the top of sandwich with garlic oil.
• Flip and place sandwich into sauté pan oil side down.
• Brush second slice of bread with garlic oil.
• Cover pan and cook sandwich until golden brown, do not burn.
• Flip sandwich and press down lightly with metal spatula.
• Cover and continue to cook until golden brown.
• Slice sandwich diagonally in half.
• Serve with fire roasted pepper soup and sprinkle (all) with chopped parsley.
• Enjoy!

BADA BING BADA BANGED POTATOES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the potatoes in a large saucepan of water. Cover; bring to a boil over high heat. Reduce heat; gently cook potatoes until tender but still firm, about 20 minutes. Drain.
• Place potatoes on a greased, rimmed baking sheet. Smash the warm potatoes with the heel of your hand or a small pan to flatten slightly and break the skin.
• Mix together the olive oil, butter, 1 cup Parmesan cheese, basil, oregano, thyme, rosemary, garlic powder, red pepper flakes, salt, and pepper in a large bowl; add the potatoes and toss well. Return coated potatoes to baking sheet, leaving 1/2 inch space between each potato.
• Roast potatoes in the preheated oven until lightly browned and slightly crispy; about 30 minutes. Place hot potatoes on a large platter; sprinkle with parsley and the remaining 1/2 cup Parmesan cheese.

BADA BING BETTY'S TUSCAN PORTOBELLO MELT (GRILLED CHEESE)

Steps:

• Preheat oven to 350°F.
• In a medium skillet, combine 2 tablespoons olive oil and red onion. Cook over medium heat until onions are beginning to soften. Season with salt and pepper and transfer to a roasting dish.
• In the same skillet, combine tomatoes and balsamic vinegar. Cook over medium heat until the tomatoes are beginning to soften. Transfer to roasting dish with onions.
• In a medium bowl, gently toss Portobello mushrooms with 1 tablespoon olive oil. Transfer to roasting dish with other ingredients. Add white wine.
• Place roasting dish in oven and bake for 20-30 minutes. Remove from oven and let mixture cool to room temperature.
• In a small saucepan, combine butter and thyme springs. Cook over low heat until butter is melted. Remove from heat and discard thyme.
• Brush one side of each slice of bread with butter. Place slices buttered side down on a clean surface. Top half of the slices with 1/4 cup provolone cheese and 1/4 cup Monterey jack cheese. Top cheese with mushroom mixture, dividing evenly between the slices. Top with remaining bread slices.
• Heat a griddle (or frying pan) to medium high heat. Place sandwiches on griddle to brown. Flip after 2 minutes to brown other side and cook until golden brown and cheese is melted.
• To serve: Cut in half and serve with a cup of soup.