PORTABELLA AND PROVOLONE

facebook share image   twitter share image   pinterest share image   E-Mail share image



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

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

Kosmic Pheonix
[email protected]

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
[email protected]

The dish was a bit too salty for my taste.


Stephen Akyena
[email protected]

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.


Queenie Bee
[email protected]

This dish is a winner! The flavors are fantastic.


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #lunch     #main-dish     #vegetables     #stove-top     #sandwiches     #mushrooms     #equipment