ROASTED PORTOBELLO MELTS

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Roasted Portobello Melts image

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 50m

Yield Makes 4

Number Of Ingredients 7

4 medium portobello mushrooms, stems removed
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 sprigs rosemary
Parmesan Bechamel
4 slices rustic bread, toasted
1 cup grated Gruyere

Steps:

  • Preheat oven to 425 degrees. Brush both sides of mushrooms with oil. Arrange, stem-side down, in a 9-by-13-inch baking dish; season with salt and pepper and top with rosemary. Roast, flipping once, until mushrooms are tender, about 25 minutes. Let cool; slice 1/4 inch thick on the bias.
  • Heat broiler. Spread 2 tablespoons bechamel on each bread slice. Divide sliced mushrooms among slices, then top each with 1/4 cup Gruyere. Broil until cheese is melted, 1 to 2 minutes. Serve.

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