Best Tuscan Portobello Melt Recipes

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

Provided by SharleneW

Time 40m

Yield 5 serving(s)

Number Of Ingredients 12

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.

Tuscan Portobello Melt image

Provided by Macrayla Evans @phalanmac

Number Of Ingredients 12

10 slice(s) sourdough bread
3 tablespoon(s) extra virgin olive oil
1 - large red onion thinly sliced
1 - stick unsalted butter
1 pint(s) grape tomatoes
1 tablespoon(s) balsamic vinegar
- salt and pepper to taste
3 large portobello mushroom caps, sliced
1/4 cup(s) white wine
5 - thyme sprigs
1 1/4 cup(s) grated provolone cheese
1 1/4 cup(s) grated monterey jack cheese

Steps:

Preheat oven to 350F.
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

T.G.I. Friday's Tuscan Portobello Melt image

Provided by @MakeItYours

Number Of Ingredients 13

1/2 cup sliced Portobello mushroom (about 1/2 of a small Portobello)
1/4 cup sliced red onion
4 to 5 grape tomatoes (each sliced in half)
1 teaspoon vegetable oil
1/4 teaspoon balsamic vinegar
pinch of salt
pinch of ground black pepper
pinch of dried thyme
2 slices sourdough bread
butter, softened
1 slice Provolone cheese
1 slice Monterey Jack cheese
1 teaspoon Grey Poupon Country Dijon mustard

Steps:

Preheat broiler to high.
Combine Portobello, onion and tomatoes with oil, vinegar, and pinches of salt, pepper, and thyme in a small roasting pan or oven-safe skillet. Place mixture under broiler for 5 to 6 minutes or until vegetables begin to brown. Stir halfway through cooking time.
Preheat a griddle or large saute pan over medium heat. Lightly brown one side of each bread slice and then build the sandwich on the browned side of one slice. Lay a slice of Provolone cheese on the bread. Spread mustard on cheese, and then spoon the roasted vegetables onto the cheese. Place the slice of Jack cheese on the veggies, and then top off the sandwich with the other slice of bread (browned side facing cheese).
Spread a little butter on one side of the sandwich, then place the sandwich, butter-side-down, onto the griddle or hot pan. Spread a little butter on top of sandwich. Grill for 1 to 2 minutes or until browned. Flip sandwich and grill for another 1 to 2 minutes until brown. Slice diagonally and serve.
Makes 1 sandwich.