Roasted Portabella and Mozzarella Melt
Savor the irresistible flavors of a Roasted Portabella and Mozzarella Melt, a gourmet vegetarian sandwich that's perfect for lunch or dinner. Tender, umami-rich portabella mushroom caps are roasted to perfection with a luscious blend of olive oil, balsamic vinegar, and minced garlic, then paired with creamy slices of fresh mozzarella and fragrant basil leaves. Nestled between buttery, golden ciabatta rolls and melted to gooey perfection on a skillet, this sandwich is a mouthwatering combination of textures and savory flavors. Quick and easy with just 15 minutes of prep, this recipe is perfect for busy weeknights or a satisfying weekend indulgence. Serve warm and enjoy a restaurant-quality meal in the comfort of your home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Portabella mushroom caps
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 2 pieces Garlic cloves, minced
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 8 ounces Fresh mozzarella cheese, sliced
- 8 pieces Fresh basil leaves
- 4 pieces Ciabatta rolls, halved
- 2 tablespoons Unsalted butter, softened
Instructions
Preheat your oven to 400°F (200°C).
Clean the portabella mushrooms by gently wiping them with a damp paper towel. Remove the stems and use a spoon to scrape out the gills if desired.
In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and black pepper.
Brush the mixture generously over both sides of each portabella mushroom cap.
Place the mushrooms on a baking sheet with the gill sides facing up. Roast them in the preheated oven for 15 minutes, flipping them halfway through.
While the mushrooms are roasting, slice the ciabatta rolls in half and lightly butter the outer sides.
Once the mushrooms are done, remove them from the oven and pat them dry with a paper towel to remove any excess moisture.
On the bottom half of each ciabatta roll, layer a roasted portabella mushroom cap, a slice or two of fresh mozzarella, and two fresh basil leaves.
Top each sandwich with the other half of the ciabatta roll.
Heat a large skillet or griddle over medium heat. Place the sandwiches on the skillet and press down gently with a spatula.
Cook the sandwiches for 3–5 minutes on each side, or until the bread is golden brown and the mozzarella is melted.
Remove the sandwiches from the skillet and let them cool slightly before serving.
Slice the melts in half if desired and serve warm.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3760 mg | 163% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 22.5 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1285 mg | 99% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1915 mg | 41% | |
*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.
