Tuesday, June 16, 2009

Tomato, Portobello & Fresh Mozzarella Melts

This was what Geoff and I made for dinner last night. Although there was no meat, it did taste very meaty. There's something about grilled mushrooms, and especially portobellos that tastes a lot like meat.

I can't say enough good things about this meal. Super fast and super healthy (although it didn't taste like it was healthy).

From Good Housekeeping: Grilling for Every Day

2 c. loosely packed arugula or watercress
2 tbsp balsamic vinegar
4 lg portobello mushrooms, stems removed and cut in half
2 med. tomatoes cut into 3/4 in. thick slices
2 tbsp extra virgin olive oil
salt and pepper
4 oz. fresh mozzarella cheese, thinly sliced
1 loaf focaccia or ciabatta bread about 1-in. thick (we couldn't find other, so we got a loaf of light rye bread)

  1. Heat BBQ to medium-high heat and clean the grill. In a small bowl, toss arugula and vinegar until evenly coated. Cut bread into two 8" by 2" pieces. Cut each piece horizontally in half to make a total of four 8" by 2" pieces (or cut the rye into 1 or 1/2 in. slices).
  2. Brush mushrooms and tomatoes with oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place mushrooms, stem-sides up, and tomatoes on grill and cook 6 to 8 minutes, or until tender and charred, turning once. Transfer tomatoes to plate. Arrange mozzarella on mushrooms; cover and cook 1 to 2 minutes longer.
  3. place bread, cut-sides up, on work surface; top with arugula mixture, grilled tomatoes, and cheese-topped mushrooms. Cut each sandwich into quarters and serve.
For some of the pieces of bread, we left plain, some with a little butter and some with a little cream cheese. Each was really tasty, but you really don't need to put butter or cream cheese on the bread since everything else has enough flavour.

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