New This Month

Roasted Portobello Melts

  • Prep:
  • 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


  1. 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.

  2. 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.

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