Thursday, June 30, 2022

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

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.


Marie Smith said...

Looks so good. It will be on the menu soon in this house.

Linda said...

Oh my gosh this looks good! The sauce it's sitting on looks spoon-worthy.

The Tote Trove said...

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. :)

sandy said...

your recipes, oh delicious looking.