Portobello, Broccoli, and Red Pepper Melts (Serves 2)
Inspired by a recipe found here.
I love mushrooms. Bryan had a weird thing with mushrooms or something when he was younger so he kind feared eating them (past tense!) I wanted to make a mushroom dish that has all the wonderful flavors of mushrooms, but also incorporated things I knew Bryan would like. I found this recipe on one of my favorite blogs. It’s great for a quick, low-maintenance weeknight meal or when you want something more than PB&J for lunch. I especially love that this melt is a hearty vegetarian sandwich that is sure to satisfy.
- 1 small head broccoli, cut into small florets
- 1 tbsp. olive oil
- Salt and black pepper
- 3 portobello mushrooms (stems removed), sliced ½-inch thick
- 1 large red bell pepper, seeded and sliced ½-inch thick
- ¼ cup light mayonnaise
- 1/2 tsp. minced garlic
- 1/2 shallot, minced
- 4 slices of good bread, I used Ezekiel 4:9
- Shredded cheese for sprinkling
Preheat a broiler with a rack placed 4 inches from the heat source. Line a rimmed baking sheet with aluminum foil. Place the broccoli on the baking sheet, drizzle with the olive oil and season with salt and pepper. Toss to combine. Broil until the broccoli begins to brown, tossing once or twice, about 4-6 minutes.
Add the sliced mushrooms and peppers to the pan with the broccoli and toss to combine. Broil, tossing once or twice, until the vegetables are tender, 8-10 minutes more. Set aside.
Meanwhile, combine the mayonnaise, garlic, and shallot in a small bowl; season with salt and pepper. Place the slices of bread on a work surface. Spread each slice of bread with 1 tablespoon of the garlic-mayo mixture. Top with the cooked vegetables, then the cheese. Line the baking sheet with a new piece of foil. Transfer the assembled sandwiches to the baking sheet. Broil until the cheese is melted and lightly browned, 2-4 minutes.