Portobello, Broccoli, and Red Pepper Melts

Lunch is such an awkward meal for me. I never know what to make. Between working and recipe testing, feeding myself lunch sometimes escapes me. That’s why I love this recipe so much. It’s easy enough for me to make for lunch and delicious enough to keep me interested. Because, let’s face it. Sandwiches can get really boring. Plus these melts are vegetarian, yet fulfilling.

What’s your favorite thing to make for lunch?

By the way, I can’t count the number of times I’ve spelled portobello as “portobellow” while typing this post. Dummy.

Recipe Rundown
Taste: Full of subtle yet wonderful flavor thanks to the cheese, mayo, garlic, salt, pepper, and of course the veggies.
Texture: The bread is perfectly toasted and moistened (from the mayo spread), the vegetables are beautifully tender yet firm from roasting, and the cheese is melting and slightly browned. The portobellos are so meaty you don’t miss having any animal protein.
Ease: Simple and easy.
Appearance: I love the red and green colors of the veggies.
Pros: A tasty, easy way to get some veggies into your lunch.
Cons: None! I may try to use whole wheat bread next time for better nutrition.
Would I make this again? Yes!

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Portobello, Broccoli, and Red Pepper Melts

Yield: 4 servings

Ingredients:

1 small head broccoli, cut into small florets
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
4 portobello mushrooms, stems removed and sliced 1/2-inch thick
2 red bell peppers, ribs and seeds removed and sliced 1/2-inch thick
1/4 cup mayonnaise
1 small garlic clove, minced
4 thick slices country bread
4 ounces Gouda cheese, thinly sliced

Directions:

Move oven rack 4-inches away from upper heating element and preheat broiler. Line a rimmed baking sheet with foil and toss broccoli with olive oil. Season with salt and pepper. Broil, tossing once, until broccoli begins to char slightly, 4-6 minutes.

Add mushrooms and peppers to pan and season with salt and pepper, tossing to combine. Broil, tossing once or twice, until vegetables are tender, 8-10 minutes. Set aside.

Meanwhile, in a small bowl, combine mayonnaise and garlic and season with salt and pepper. Spread mayonnaise mixture on bread sliced. Top with vegetables and cheese. Place on baking sheet and broil until cheese is melted and lightly browned, 2-4 minutes. Serve immediately.

   

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6 Responses to “Portobello, Broccoli, and Red Pepper Melts”

  1. #
    1
    Jennifer — March 7, 2012 at 2:25 pm

    I might even be able to get my meat-loving BF to try this veggie dish. Beautiful pic!

  2. #
    2
    Tracey — March 7, 2012 at 4:03 pm

    I struggle with lunch too, and that means sometimes I make really bad decisions. These melts look awesome, definitely a quick and healthy option!

  3. #
    3
    cleaning Fargo ND — March 7, 2012 at 9:45 pm

    Good healthy meal, family will enjoy it

  4. #
    4
    abidalilliane — March 8, 2012 at 4:23 pm

    It doesn't look like vegetarian food, i am sure that may family wouldn't notice this, thanks for sharing this recipe. this can be considered as a healthy meal.
    baby eagle

  5. #
    5
    Caroline — March 12, 2012 at 7:36 pm

    So simple, yet I'm sure…so delicious! :D

  6. #
    6
    Caroline — March 12, 2012 at 8:21 pm

    So simple, yet I'm sure…so delicious! :D

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