Lately I have been trying to lower the intake of carbs in my
diet. I am not particularly a sweet eater; my downfall tends to be bread and
pasta. So when I found this recipe by London chef Antonina Parker on Instagram
for a bread-less version of grilled cheese, I knew that I had to try it. I did
not miss the bread one bit in these deliciously hearty open-faced, knife-and-fork,
grilled cheese sandwiches.
Most definitely company worthy, these would make a wonderful dish at a brunch,
lunch, or a nice starter for a sit down dinner.
Grilled Cheese Mushrooms
Adapted from Antonia
Parker
4 Melissa’s
portobello mushrooms, gills and stems removed
4 T. olive oil
½ c. grated cheddar
½ c. grated Parmesan
2 small garlic cloves, minced
Salt and freshly ground black pepper, to taste
Persillade Sauce
¼ c. flat leaf parsley
Zest of one lemon and the juice of half
½ small clove garlic, minced
2 T. extra-virgin olive oil
Preheat oven to 400°F.
Place mushrooms on a foil-lined baking tray and drizzle each with about a
teaspoon of olive oil and scatter with salt and pepper. Roast, stem side up,
for 6 minutes.
In a small bowl mix together the two cheeses, grated garlic, and lots of
pepper. Remove mushrooms from oven and divide cheese mixture between them,
mounding on top. Bake for another 5 minutes until cheese is melted and
bubbling.
While they are cooking, place all of the persillade ingredients into a blender
and mix until smooth. Plate the mushrooms with the sauce drizzled around them.
4 comments:
Looks so good. It will be on the menu soon in this house.
Oh my gosh this looks good! The sauce it's sitting on looks spoon-worthy.
Ooh, grilled cheese mushrooms! What a delicious idea! They sound -- and look -- perfect for anyone looking to cut a few carbs. Or to simply enjoy Portobellos and cheddar. :)
your recipes, oh ...so delicious looking.
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