This is a print preview of "Roasted Portobello Mushroom Melts With Gruyere" recipe.

Roasted Portobello Mushroom Melts With Gruyere Recipe
by Global Cookbook

Roasted Portobello Mushroom Melts With Gruyere
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. minced Italian (flat leaf) parsley
  • 2 x garlic cloves pressed
  • 4 lrg portobello mushrooms stems removed
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 6 ounce Gruyere cheese thinly sliced

Directions

  1. Heat broiler. Mix oil, parsley, and garlic. Arrange mushroom caps stem-side up on a baking sheet; sprinkle proportionately with salt and pepper. Brush mushrooms with oil mix. Broil 6 inches from heat source 3 to 4 min, till tender. Remove from heat.
  2. Heat oven to 450 degrees. Lay Gruyere slices over mushrooms, leaving a small border. Bake 5 min till cheese melts.
  3. This recipe yields 4 servings.
  4. Description: "If youre past induction, you can add in a Tbsp. of tomato sauce underneath the cheese, to make a crustless veggie-pizza."