Best Portobello Patty Melts Recipes

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.

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

Bada Bing Betty's Tuscan Portobello Melt (Grilled Cheese) image

Also known as Tuscan Portobello Melt.This winning recipe (combined with Recipe #193721) was Betty Fraser's entry for the Top Chef episode where the competitors had to present a "comfort food". The soup and sandwich combo will become a featured item on TGI Friday's menu. The judges raved about then and I know why. Delicious!

Provided by SharleneW

Categories Lunch/Snacks

Time 40m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

10 slices sourdough bread
3 tablespoons extra virgin olive oil
1 large red onion, thinly sliced
1/2 cup unsalted butter
1 pint grape tomatoes
1 tablespoon balsamic vinegar
salt and pepper, to taste
3 large portabella mushroom caps, sliced
1/4 cup white wine
5 fresh thyme sprigs
1 1/4 cups grated provolone cheese
1 1/4 cups grated monterey jack 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.