Portobello Melt
Enjoy this quick and easy mushroom recipe by Laura Vitale from Simply Laura.
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Easy
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Searing
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5 minutes
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10 minutes
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4 servings
Ingredients
- 3 tablespoons Extra-Virgin Olive Oil, plus more for tossing
- 2 teaspoons salt-free steak seasoning
- 2 teaspoons Worcestershire sauce
- Kosher Salt and freshly Ground Black Pepper
- Four 5-inch round Portobello Mushrooms, stem and gills removed
- 4 slices Swiss Cheese or any Cheese of your choice
- 6 tablespoons Mayonnaise
- 4 teaspoons chopped fresh Chives
- 4 teaspoons Whole-Grain Mustard
- Eight ½-inch slices Sourdough Bread
- 2 cups Baby Arugula
Method
- For the mushrooms: In a small bowl, mix together the oil, steak seasoning, Worcestershire sauce and some salt. Brush the mixture on both sides of each mushroom and set them aside to marinate a little while you preheat your grill pan
- Heat a grill pan over medium-high heat. Add the mushrooms top-side down and cook until tender, about 3 minutes on each side, topping each mushroom with a slice of cheese when it has 1 minute left on the second side; let it melt. If needed, cut the mushroom to make sure it will fit your bread nicely
- Meanwhile, in a bowl, stir together the mayonnaise, chives, mustard, a small pinch of salt and some black pepper. In another bowl, toss together the arugula, salt, pepper and some Olive oil
- Place a dollop of the mayo mixture on one side of 1 of the slices of bread. Top with a mushroom and some dressed arugula, then place another piece of bread on top, give it a gentle press and cut in half. Repeat with the remaining ingredients
- Special equipment:
- A grill pan
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