Lunch: Tomato, Portobello, and Mozzarella Melts

To clean portobello mushrooms, wipe caps with a damp paper towel to remove any dirt — never soak in water.

Ingredients

2 c. arugula or watercress
2 tbsp. balsamic vinegar
1 loaf focaccia or ciabatta bread
4 large portobello mushrooms
2 medium tomatoes
2 tbsp. Extra virgin olive oil
Salt and coarsely ground black pepper
4 oz. mozzarella cheese

Instructions

Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, toss arugula and vinegar until evenly coated. From loaf of focaccia, with serrated knife, cut two 8" by 2" pieces. Cut each piece horizontally in half to make a total of four 8" by 2" pieces.
Brush mushrooms and tomatoes on both sides with oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place mushrooms, stem-sides up, and tomatoes on hot grill rack and cook 6 to 8 minutes or until tender and charred, turning over once. Transfer tomatoes to plate. Arrange mozzarella on mushrooms; cover and cook 1 to 2 minutes longer or until cheese melts
Place bread, cut-sides up, on work surface; top with arugula mixture, grilled tomatoes, and cheese-topped mushrooms. Cut each sandwich in half and serve immediately.

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