Monday, 22 March 2010
Portobella, Broccoli and Red Pepper Melt
One of the mushrooms I love is Portobella.The meaty, rich flavour , so good.
Found a recipe at Everyday Food, part of Martha's empire, that uses these great mushrooms.
I have to rave about this recipe, excellent, lots of taste, filling, pretty on the plate.
It serves 4 and prep time about 30 minutes.
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, ( used half swiss and cheddar)
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 minutes; 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.
I did cut the recipe amounts in half , still yummy.