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Roasted Portobello Melts
Credit:
Anna Williams
Recipe Summary
prep: 40 mins
total: 50 mins
Yield: Makes 4
Ingredients
Ingredient Checklist
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
Gallery
Roasted Portobello Melts
Credit:
Anna Williams
Recipe Summary
prep: 40 mins
total: 50 mins
Yield: Makes 4
Gallery
Roasted Portobello Melts
Credit:
Anna Williams
Roasted Portobello Melts
Credit:
Anna Williams
Roasted Portobello Melts
Recipe Summary
prep: 40 mins
total: 50 mins
Yield: Makes 4
Recipe Summary
prep: 40 mins
total: 50 mins
Yield: Makes 4
prep: 40 mins
total: 50 mins
prep:
40 mins
total:
50 mins
Yield: Makes 4
Makes 4
Ingredients
Ingredients
- 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
Directions
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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Reviews
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Add Rating & Review
All Reviews for Roasted Portobello Melts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Roasted Portobello Melts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
