Mushroom Melts Food

PORTOBELLO MELTS

Portobello Melts image

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

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 460 calories, Fat 35g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 934mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.

CHEEZY MUSHROOM MELT

Cheezy Mushroom Melt image

Provided by Chuck Hughes

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 loaf of bread, sliced
1 tablespoon olive oil
10 cipollini onions, quartered
1 pound mixed mushrooms, sliced
1 clove garlic, minced
1 cup veal stock
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup grated Gruyere cheese
Salt and freshly ground pepper

Steps:

Chuck Hughes makes this melt for breakfast or lunch: creamy, earthy and cheesy, you can't go wrong!
For the mushrooms: In a saucepan on medium heat, add 1 tablespoon olive oil. Add onions and mushrooms and saute for 5 minutes, or until slightly brown. Add garlic and continue cooking for 1 minute. Add veal stock and simmer for another 5 minutes until liquid has reduced. Remove from heat and add parsley. Season with salt and pepper.
For the bechamel sauce: Meanwhile, in a saucepan melt the butter over medium heat. Add flour and mix with a wooden spoon. Continue to cook for 2 minutes. Whisk in the milk and continue cooking until it thickens, about 2 minutes. Add Gruyere cheese and keep at a medium low heat until it is completely incorporated. Set aside.
For the melt: Butter each piece of bread on one side. Spoon the mushroom mixture onto the unbuttered side of the bread, top with cheesy bechamel sauce and cover with another slice of bread. Place in a frying pan on medium heat and cook for about 2 minutes on each side.
For serving: Remove, cut in half and add a spoonful of remaining mushroom mixture on top. Garnish with more grated cheese as desired and serve.

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