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Roasted Portobello, Red Pepper, Arugula and Mozzarella Grilled Cheese
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5 from 1 vote

Roasted Portobello, Red Pepper, Arugula and Mozzarella Grilled Cheese

You could no-problem scarf down a whole one of these yummy meaty gooey grilled cheese sammies in one sitting. This recipe makes two (very filling) large sandwiches—ample food for 4 people. For a casual dinner, serve with a green salad.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Lunch
Cuisine: American
Keyword: fresh mozzarella cheese, portobello mushroom, sandwich
Servings: 4 servings
Calories: 475kcal

Ingredients

  • 1/2 cup oil and vinegar dressing purchased (see note)
  • 4 portobello mushrooms
  • fine sea salt and freshly ground black pepper
  • 12 ounces fresh mozzarella cheese, sliced 1/4-inch thick
  • 2 ounces baby arugula, 2 generous handfuls
  • 1 roasted red pepper cut in 4 pieces (see note)
  • 4 slices artisan-style bread
  • 2 tablespoons unsalted butter

Instructions

  • Cut off the stem inside the portobellos. With a spoon, scrape out and discard the dark gills. Place the mushrooms in a shallow pan, tops down. Pour 2 tablespoons of the dressing in each mushroom cavity and turn them over a few times so all sides are coated with the marinade.
  • Heat the oven to 350° F. Heat a large ovenproof skillet over medium-high flame. Add a tablespoon of oil and swirl the pan so the oil coats the bottom of the pan with a thin film. Slip the mushrooms into the pan, tops down. Sear 5 minutes, or until they take on a rich golden tan. Season with a pinch of salt and freshly ground pepper.
  • Turn the mushrooms so the seared side is up. Place the skillet in the oven and roast 15 to 20 minutes. Remove from the oven and transfer the mushrooms to a plate. Set aside the skillet, keeping the marinade and roasting juices in the pan.
  • Slice the bread 1/2 inch thick. You’ll need 4 (~8 x 3-inch) slices for this recipe. Cut the red pepper into 4 (2 ½ inch-wide) portions.
  • Build the sandwiches. Arrange two slices of bread, each with 2 slices of mozzarella cheese. Top each slice of bread with 2 roasted mushrooms followed by 2 portions of red pepper. Scrunch as much arugula as you can manage over the peppers, and then top with the remaining cheese and bread.
  • Return the skillet to the stovetop over medium-high flame. Melt a dollop of butter into the oil and vinegar marinade/mushroom juices remaining in the pan.
  • Place the sandwiches in the skillet, pressing gently on the tops for a minute or so. Cook 3 or 4 minutes, until golden. Carefully flip the sandwich to the other side and cook another 3 or so minutes, until the cheese melts and the bread is crispy golden.
  • Cut in half and serve immediately.

Notes

  • For the quick and easy marinate the portobellos in a purchased oil and vinegar dressing. I used Newman’s Own
  • I use the roasted red peppers that come in a jar.

Nutrition

Serving: 4g | Calories: 475kcal | Carbohydrates: 23g | Protein: 24g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 1109mg | Potassium: 512mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1134IU | Vitamin C: 6mg | Calcium: 501mg | Iron: 2mg