Today we roll back in from our big family road trip (regional recipes to come!). We’ve toured around for the past couple of weeks and had a wonderful time. That said, we’re all ready to be home. So while we get ourselves back in the groove of “real life” here’s another Portabello mushroom recipe for ya. This one is my favorite!
Our weeknights can get awfully hectic around here. Fortunately it’s a little less crazy in the summer, but not by much. And with all of this international and regional cooking it’s nice to have a meal that doesn’t pack on the calories, but still offers wonderful and savory flavors. I came across this recipe years ago in a Mayo Clinic e-health newsletter. Portabellos with Provolone is an easy dish that’s great for a meal if you’re looking for something light, but can also be served as an appetizer.
Start the broiler and place the portabellos about 4 inches from the heat source. Cook each side for about 2-3 minutes. Then remove and add a slice of provolone cheese to each mushroom cap. Place the dish back in the oven and broil for another minute or so, until the cheese is melted and bubbly.
The portabellos are then ready to serve. They are cheesy, sweet and savory. The flavors are wonderful, and for dad and I a filling meal on a weeknight. Mr. N and Miss A, however won’t touch this one. It’s got mushrooms, which may as well be beets. So while dad and I dine on these, the kids usually get a provolone grilled cheese sandwich – equally as cheesy and flavorful with a little butter, rosemary and garlic used on the bread. Maybe one of these days, they’ll learn to love portabellos; and if not, more for dad and I.
Print this recipe: Portabellos with Provolone