Grilled Cheese Mushrooms

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.