Tuscan Portobello Melt

Tuscan Portobello Melt Recipe

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Macrayla Evans


One of my daughters favorite vegetarian sandwiches. I pair it with Creamy Roasted Tomato Soup.

★★★★★ 3 votes
30 Min
40 Min


10 slice
sourdough bread
3 Tbsp
extra virgin olive oil
large red onion thinly sliced
stick unsalted butter
1 pt
grape tomatoes
1 Tbsp
balsamic vinegar
salt and pepper to taste
3 large
portobello mushroom caps, sliced
1/4 c
white wine
thyme sprigs
1 1/4 c
grated provolone cheese
1 1/4 c
grated monterey jack cheese

How to Make Tuscan Portobello Melt


  • 1Preheat oven to 350F.
  • 2In 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.
  • 3In 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.
  • 4In a medium bowl, gently toss Portobello mushrooms with 1 tablespoon olive oil. Transfer to roasting dish with other ingredients. Add white wine.
  • 5Place roasting dish in oven and bake for 20-30 minutes. Remove from oven and let mixture cool to room temperature.
  • 6In a small saucepan, combine butter and thyme springs. Cook over low heat until butter is melted. Remove from heat and discard thyme.
  • 7Brush 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.
  • 8Heat 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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About Tuscan Portobello Melt

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy