ROASTED PORTOBELLO MELTS
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 50m
Yield Makes 4
Number Of Ingredients 7
Steps:
- 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.
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 »
You'll also love
Abduljalal Ahmad
[email protected]These melts were a bit too salty for my taste, but overall they were still good.
MEHEDI MEHEDI hasan
[email protected]I'm not a big fan of mushrooms, but I actually really enjoyed these melts. The cheese and arugula helped to balance out the flavor of the mushrooms.
rosanna argenio
[email protected]These melts were a bit too spicy for my taste, but overall they were still good.
Official Coal n Queenie TV
[email protected]I thought these melts were delicious! The mushrooms were perfectly cooked and the cheese was gooey and melted. I will definitely be making these again.
Ahmed Al Balushi
[email protected]These melts were a bit too greasy for my taste. I think I would have preferred them if I had used less butter.
bd bd
[email protected]I'm a vegetarian and I'm always looking for new and interesting recipes. These melts were a great find! They're packed with flavor and they're really easy to make.
Nasrinjaved Nasrinjaved
[email protected]These melts were easy to make and very tasty. I will definitely be making them again.
oksana golub
[email protected]I followed the recipe exactly and my melts turned out great! They were a big hit with my family.
Asela Bandara
[email protected]I thought these melts were just okay. The mushrooms were a bit bland and the cheese was a bit too sharp.
Bilal Anwar
[email protected]These were a bit too salty for my taste, but overall they were still good.
barahath ali
[email protected]I'm not a big fan of mushrooms, but I actually really enjoyed these melts. The cheese and arugula helped to balance out the flavor of the mushrooms.
Humble Monkey
[email protected]These melts were so good! The flavors all worked together perfectly.
Jannatmalik Malik
[email protected]Yum! I love portobello mushrooms and these melts were the perfect way to enjoy them. I will definitely be making these again.
Trinity Coleman
[email protected]These were easy to make and turned out great! I used a balsamic glaze instead of the Dijon mustard and it was a nice touch.
Matthew Escamilla
[email protected]I made these melts for lunch today and they were delicious! I used a whole wheat bun and added some avocado. So good!
Jenny Rodriguez
[email protected]These roasted portobello melts were a hit at my last dinner party! The combination of the savory portobello mushrooms, melty cheese, and tangy arugula was perfect. I'll definitely be making these again.