Roasted Portobello Melts
- Total Time:
- Yield: Makes 4
Photography: Anna Williams
Source: Martha Stewart Living, February 2015
- 4 medium portobello mushrooms, stems removed
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 sprigs rosemary
- Parmesan Bechamel
- 4 slices rustic bread, toasted
- 1 cup grated Gruyere
Preheat oven to 425 degrees. Brush both sides of mushrooms with oil. Arrange, stem-side down, in a 9-by-13-inch baking dish; season with salt and pepper and top with rosemary. Roast, flipping once, until mushrooms are tender, about 25 minutes. Let cool; slice 1/4 inch thick on the bias.
Heat broiler. Spread 2 tablespoons bechamel on each bread slice. Divide sliced mushrooms among slices, then top each with 1/4 cup Gruyere. Broil until cheese is melted, 1 to 2 minutes. Serve.