Portobello Melt
Portobello Melt
Enjoy this quick and easy mushroom recipe by Laura Vitale from Simply Laura.
  • Difficulty Level Easy
  • Technique Searing
  • Preparation Time 5 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • 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
  1. 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
  2. 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
  3. 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
  4. 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
  1. Special equipment:
  2. A grill pan

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