PORTABELLA AND PROVOLONE

Portabella and Provolone image

Make and share this Portabella and Provolone recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

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Ingredients

1/4 cup olive oil
3 tablespoons balsamic vinegar
salt
fresh ground black pepper
8 large portabella mushrooms (6 to 8 ounces each)
8 ounces sharp provolone cheese, coarsely grated
2 ounces aged asiago cheese, finely grated
2 teaspoons fiinely chopped fresh oregano (or 1/2 t. dried)
4 slices beefsteak tomatoes (1/4-inch thick)

Steps:

Preheat oven to 400°.
In a small bowl, whisk the oil, vinegar, salt, and pepper together; set aside.
Moisten a paper towel and wipe the mushrooms to remove dirt.
Cut out the stems and the gills; place the mushrooms in a glass dish, round side up; pour the oil mixture over the mushrooms, rubbing it in with your fingers; turn the mushrooms and lightly sprinkle the insides with salt and pepper; marinate for 10 minutes.
Remove the mushrooms from the marinade and place on a baking sheet, rounded side up.
Bake 10-12 minutes or until they begin to brown and shrink a bit.
Turn the mushrooms and bake 10-12 minutes, or until some of the liquid has surfaced and the mushrooms have browned further.
Remove from oven; let sit until cool enough to handle.
Mix the cheeses and oregano together in a bowl.
Scatter the cheese mixture evenly over the inside of 4 mushroom caps, followed by a tomato slice; sprinkle with salt and pepper to taste, and place the remaining 4 mushroom caps on top, rounded side up.
Heat a large nonstick skillet over medium heat for 2 minutes; put the mushroom sandwiches in the skillet (in batches if needed), cover, and cook 3-5 minutes, or until the undersides are dark brown and the cheese has begun to melt.
Uncover, and turn the mushroom sandwiches, pressing firmly with a spatula to flatten them slightly.
Cover and cook 2-3 minutes or until the undersides have turned a shade or two darker and the cheese has melted completely; let cool slightly and cut in half; serve.

Nutrition Facts : Calories 368.4, Fat 29.1, SaturatedFat 11.6, Cholesterol 39.1, Sodium 508.2, Carbohydrate 11.1, Fiber 3.1, Sugar 3.9, Protein 19

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Kosmic Pheonix

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I've made this dish several times and it's always a crowd-pleaser. The portobellas are so juicy and flavorful, and the provolone cheese melts perfectly. I love serving this dish with a side of roasted vegetables or a salad.

Shu'Roseasia Felder

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The dish was a bit too salty for my taste.

Stephen Akyena

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I made this dish last night and it was a hit with my family. The portobellas were juicy and flavorful, and the provolone cheese melted perfectly. The bread crumbs added a nice crunchy texture. I will definitely be making this dish again.