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Portobello, Red Pepper and Broccoli Melts


Portabello, Red Pepper and Broccoli Melts Creamy, crunchy, cheesy, flavorful and deee-licious, mmm-hmm, these are a favorite of mine and the hubby's. It's a great light summer dinner that you can do in the oven or on the grill. I have making these for quite a few years now and every time I make them I fall in love with them all over again and wonder why I don't make them more often. They are especially tasty when I can get really good red peppers, that really makes the flavor pop and with such a simple meal you really get to taste all the flavors involved.
Portobello, Red Pepper and Broccoli Melts
 
Prep time
Cook time
Total time
 
Recipe By:
Recipe type: Main
Serves: 4
Ingredients
  • 1 small head broccoli, cut into small florets (stalk discarded)
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 4 portobello mushrooms (stems removed), sliced ½ inch thick
  • 2 red bell peppers (ribs and seeds removed), sliced ½ inch thick
  • ¼ cup mayonnaise
  • 2 small garlic cloves, crushed through a press
  • 4 thick slices country bread
  • 4 ounces Gouda cheese, thinly sliced
Preparation Instructions
  1. Preheat the broiler to high and move the rack to the top so your pan will be about 4 inches away.
  2. Place the broccoli on a rimmed baking sheet and toss with 1 tablespoon of olive oil. Broil for 4-6 minutes.
  3. Add the peppers and the mushrooms, add another tablespoon olive oil and sprinkle with salt and pepper, toss to coat. Broil for 8-10 minutes longer.
  4. While the veggies are broiling, slice your bread if needed, combine the mayo and garlic. Spread a little of the mayo mixture on each slice of bread.
  5. Remove the veggies once they are softened and top each slice of bread with a few pieces of each veggie and then top with a slice of cheese.
  6. Place the topped bread back on the baking sheet and broil another minute or just until the cheese melts.
  7. Remove from oven and serve warm.
  Recipe from www.marthastewart.com

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