Portobello Broccoli And Red Pepper Melts Recipes

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PORTOBELLO, BROCCOLI, AND RED-PEPPER MELTS



Portobello, Broccoli, and Red-Pepper Melts image

The broiler works double time for these knife-and-fork sandwiches, caramelizing the veggies, then melting the Gouda.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Number Of Ingredients 9

1 small head broccoli, cut into small florets (stalk discarded)
1 tablespoon olive oil
Coarse salt and ground pepper
4 portobello mushrooms (stems removed), sliced 1/2 inch thick
2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
1/4 cup light mayonnaise
1 small garlic clove, crushed through a press
4 thick slices country bread
4 ounces Gouda cheese, thinly sliced

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.

Nutrition Facts : Calories 349 g, Fat 18 g, Fiber 6 g, Protein 16 g

PORTOBELLO, BROCCOLI, AND RED-PEPPER MELTS



Portobello, Broccoli, and Red-Pepper Melts image

A quicky and hearty vegetarian open-faced sandwich. Roast veggies, great bread and gouda cheese???? Sounds great to me! Recipe from Martha Stewart.

Provided by januarybride

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 small head broccoli, cut into small florets (stalk discarded)
1 tablespoon olive oil
coarse salt and pepper
4 portabella mushrooms, sliced 1/2 inch thick (stems removed)
2 red bell peppers, sliced 1/2 inch thick (ribs and seeds removed)
1/4 cup light mayonnaise
1 small garlic clove, crushed through a press
4 thick slices country bread
4 ounces gouda cheese, thinly sliced

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.

Nutrition Facts : Calories 1203.1, Fat 27.2, SaturatedFat 8.5, Cholesterol 37.6, Sodium 2480.1, Carbohydrate 196.7, Fiber 16.6, Sugar 8.7, Protein 44.1

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