Open Faced Portabella Barbecue Melt for One
Savor the rich, smoky flavors of this indulgent Open-Faced Portabella Barbecue Melt for One, a hearty and satisfying single-serving recipe that's perfect for a quick yet gourmet meal. Featuring a tender, broiled portabella mushroom cap smothered in tangy barbecue sauce and gooey melted cheddar cheese, this dish is elevated further with a golden slice of buttery, toasted sourdough bread as its base. Seasoned simply with olive oil, garlic powder, salt, and pepper, the mushroom's meaty texture pairs beautifully with the sharp, creamy cheese and smoky-sweet sauce. Ready in just 20 minutes, it's the ultimate vegetarian comfort food for busy weeknights or cozy solo dinners. Garnish with fresh parsley for a pop of color and flavor, and enjoy this quick, cheesy masterpiece! Perfect for fans of mushroom recipes, barbecue-inspired dishes, or easy single-serving meals.
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Recipe Information
Ingredients
- 1 large Portabella mushroom cap
- 2 tablespoons Barbecue sauce
- 1 teaspoon Olive oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 0.25 cup Cheddar cheese
- 1 slice Crusty bread slice (like sourdough)
- 1 teaspoon Unsalted butter
- 1 teaspoon Fresh parsley (optional, for garnish)
Instructions
Preheat your oven broiler to high and line a baking sheet with parchment paper.
Gently clean the portabella mushroom cap with a damp cloth and remove the stem. Lightly scrape out the gills, if desired.
Brush the mushroom cap on both sides with olive oil and sprinkle with salt, black pepper, and garlic powder.
Place the mushroom, gill side up, on the prepared baking sheet and broil for 6-7 minutes, or until the mushroom begins to soften and release juices.
Remove the mushroom from the oven and pat it dry with a paper towel to remove excess moisture.
Spread 2 tablespoons of barbecue sauce evenly over the gill side of the mushroom.
Sprinkle the shredded cheddar cheese on top of the barbecue sauce, completely covering the mushroom cap. Return it to the broiler and cook for another 3-4 minutes, or until the cheese is fully melted and bubbling.
While the mushroom is broiling, toast the slice of crusty bread in a pan over medium heat with 1 teaspoon of unsalted butter until golden brown.
Transfer the toasted bread to a plate and place the cheesy barbecue mushroom on top of the bread slice.
Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1424 mg | 62% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 14.3 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 147 mg | 11% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 581 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
