Tuscan Portobello Melt Recipe

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Tuscan Portobello Melt

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


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

About this Recipe

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