RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1461
| View Recipe |
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| Recipe Name: |
Tuscan Portobello Melt |
| Source: |
Betty Fraser, Top Chef Season 2 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
5 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
5 |
| Cooking Time: |
35.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.93
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Roasted Red Bell Pepper Soup |
| Comments: |
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Ingredients:
1 Large onion, red thinly sliced
1 to taste salt and pepper
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Directions:
Preheat oven to 350.
In a medium skillet, combine 2 tablespoons olive oil and red onion. Cook over medium heat until onions are beginning to soften. Season with salt and pepper and transfer to a roasting dish.
In the same skillet, combine tomatoes and balsamic vinegar. Cook over medium heat until the tomatoes are beginning to soften. Transfer to roasting dish with onions.
In a medium bowl, gently toss portobello mushrooms with 1 tablespoon olive oil. Transfer to roasting dish with other ingredients. Add white wine.
Place roasting dish in oven and bake for 20 to 30 minutes. Remove from oven and let mixture cool to room temperature.
In a small saucepan, combine butter and thyme springs. Cook over low heat until butter is melted. Remove from heat and discard thyme.
Brush one side of each slice of bread with butter. Place slices buttered side down on a clean surface. Top half of the slices with 1/4 cup provolone cheese and 1/4 cup Monterey jack cheese. Top cheese with mushroom mixture, dividing evenly between the slices. Top with remaining bread slices.
Heat a griddle (or frying pan) to medium high heat. Place sandwiches on griddle to brown. Flip after 2 minutes to brown other side and cook until golden brown and cheese is melted. |
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Roasted Red Bell Pepper Soup
(Add to shopping list) :
0.25 Cup oil, olive
1 Large onion, red finely chopped
0.5 Cup basil, fresh chopped
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Directions:
Roast bell peppers over a gas flame, tending carefully and turning to blacken all sides. When completely roasted, place in heatproof bowl, cover with plastic wrap and let sit for 10 minutes.
Remove from bowl and remove skin, seeds and stems.
In a large pot, heat olive oil over medium high heat. Add carrots, celery and red onion. Cook over medium high heat until vegetables are beginning to soften. Add roasted peppers, tomatoes, basil and balsamic vinegar. Stir well to combine. Cook until tomatoes are beginning to break down.
Remove from heat and transfer to a food processor fitted with a metal blade. Process until mixture has reached a smooth consistency.
Add heavy cream and mix until well combined.
Serve warm. |
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| Nutrition per Serving: |
| Calories: |
528 |
Total Carbs: |
37.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
-0.2 |
Fat: |
38.0 |
Protein: |
20.00 |
| Fiber: |
1.56 |
Sodium: |
446.60 |
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