Roasted Portobello, Red Pepper, Arugula and Mozzarella Grilled Cheese

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

Cook Time25

Total Time45

Course: Lunch

Cuisine: American

Keyword: fresh mozzarella cheese, portobello mushroom, sandwich

Servings: servings

Calories: 475kcal

Author: Letty | @lettyskitchen

Ingredients

½ cup oil and vinegar dressing homemade or 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