Portobella Melt For One Recipes

PORTOBELLO MELTS

Steps:

• Preheat broiler. Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes. Reserve remaining marinade., Place mushrooms on a greased rack of a broiler pan, stem side down. Broil mushrooms 4 in. from heat until tender, 3-4 minutes per side. Top stem sides with tomato and cheese. Broil until cheese is melted, about 1 minute., Place bread on a baking sheet; brush with reserved marinade. Broil 4 in. from heat until lightly toasted, 45-60 seconds. Top with mushrooms. Sprinkle with chopped basil.

ROASTED PORTOBELLO MELTS

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.

AIR-FRYER PORTOBELLO MELTS

Steps:

• Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes. Reserve remaining marinade. Preheat air fryer to 400°., Place mushrooms on greased tray in air-fryer basket, stem side down. Cook until tender, 3-4 minutes per side. Remove from basket. Top stem sides with tomato and cheese; secure with toothpicks. Cook until cheese is melted, about 1 minute. Remove and keep warm; discard toothpicks., Place bread on tray in air-fryer basket; brush with reserved marinade. Cook until lightly toasted, 2-3 minutes. Top with mushrooms. Sprinkle with chopped basil.

PORTOBELLO PATTY MELTS

Steps:

• Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
• Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you're ready to cook.)
• Take a small baking dish, and put into it olive oil, soy sauce, balsamic vinegar and minced clove of garlic. Add portobello caps, then cover with foil, and roast in a 400-degree oven for 30 to 45 minutes, turning once.
• Set the skillet to medium heat, and put four pieces of rye bread into the butter that remains from cooking the onions. Top each piece with a slice of cheese, then two portobello caps, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.

GRILLERS PRIME PORTOBELLO PATTIE MELT

Steps:

• 1. Cook veggie burger according to package directions. Top hot burger with cheese slice. Let stand for 1 minute or until cheese melts.
• 2. Meanwhile, in small nonstick skillet coated with cooking spray, cook sliced mushroom and onion rings over medium-low heat about 5 minutes or until tender, stirring frequently. Stir in steak sauce.
• 3. Serve burger topped with mushroom mixture between bread pieces.
• ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
• This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

PORTOBELLA MELT FOR ONE

Steps:

• Preheat broiler to high.
• Combine portobella, onion and tomatoes with oil, vinegar and a pinch of salt and pepper in a small roasting pan or over-safe skillet. Place mixture under broiler for 4 to 5 minutes or until vegetables soften. Stir halfway through cooking time.
• Preheat a griddle or large saute pan over medium heat. Lightly brown one side of each bread slice. Build sandwich on the browned side of one slice of bread. Lay a slice of provolone cheese on the bread. Spread mustard on cheese and then spoon the roasted vegetables over the top. Place the slice of Jack cheese on the veggies and then top off the sandwich with the other slice of bread (browned side facing cheese).
• Spread a little butter on one side of the sandwich, then place the sandwich, butter-side-down, onto the griddle or hot pan. Spread a little butter on top of sandwich. Grill for 1 to 2 minutes or until browned. Flip sandwich and grill for another 1 to 2 minutes until brown. Slice diagonally and serve.

PORTOBELLO MUSHROOM TUNA MELT

Steps:

• Preheat the broiler.
• Brush the mushrooms with 1 tablespoon oil.
• Transfer to a rimmed baking sheet and broil, turning once until softened and cooked through, about 10 minutes.
• While the mushrooms are cooking, in a bowl, combine tuna, celery, parsley, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and remaining tablespoon oil.
• Remove the mushrooms from the oven.
• Divide tuna mixture among mushrooms, and spread evenly in caps.
• Top each with a slice of cheese, and broil until cheese melts, about 2 minutes.
• Top each mushroom with a tomato slice and 2 tablespoons greens.
• Serve immediately.

PORTOBELLO, BROCCOLI, AND RED-PEPPER MELTS

Steps:

• Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
• Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
• Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.