Roasted Pepper Jack Portobellos

This recipe (from Fresh-Scratch) is so quick and easy, it’s unbelievable. You can serve it as a side, but the meatiness of the Portobello mushroom makes it a perfect meat substitute. You still feel like there’s something sticking to your ribs! Which, especially for the men in our lives, can be an important factor in this meal we call “dinner.”

Toss this in the oven on a hectic weeknight and you’ll understand my deep love for this lil’ dish. And could that love also have something to do with the pile of melty cheese? (No . . . no . . . ) (YES!)

Ingredients

(Serves 3)

3 large Portobello mushroom caps
Salt and pepper, to taste
1/2 tsp thyme, to taste
2 TBS olive oil
3 slices Pepper Jack cheese
Parsley or minced chives, for garnish

Preheat the oven to 375 F.

Trim the stems off the mushrooms (only if they’re sticking out a lot, in my opinion–I left the one in the picture below intact) . . .

. . . and wipe the mushrooms clean with a damp cloth.

I’ve heard it’s sacrilege in the world of mushrooms to scrub them under running water. Do any of you have the backstory on this?

Mix the olive oil and thyme. Fresh thyme would be awesome, but I just had the dried variety on hand. You can also use chopped rosemary, or whatever other herb strikes your fancy.

Using your hands, rub the mixture all over the tops and bottoms of the mushrooms.

I didn’t really take a picture at this juncture since my hands were covered in oil. Also, use more olive oil as needed so that there’s a light coating all over each mushroom. The whole “2 TBS” thing was just a wild guess on my part.

Sprinkle salt and pepper (generously) on both sides of the mushrooms, and place them in an oven-safe dish or pan (stem-side up). Place a slice of cheese on each mushroom.

Or a layer of grated cheese, if that floats your boat. Go as heavy or as light as you deem your palate will demand.

Into the oven you go! Roast them for 20-25 minutes, until the cheese is  bubbly and golden.

I took them out after 20 minutes, but 5 more minutes would have really made that cheese jump into the realm of golden deliciousness. Next time . . .

 Garnish with parsley or chives, and serve hot!

I didn’t garnish with parsley or chives–and my sad-looking photographs would have greatly benefited from that pop of green (more about that tomorrow).

The pictures were depressing me so much that I did something I’ve never tried before:

Black and white? Hunh. Still lackluster. Better in color . . . I think.

Oh well. Just believe in the deliciousness at hand, and the purpose of this post will have been served. And served well.

Click here for printer-friendly version: Roasted Pepper Jack Portobellos

6 thoughts on “Roasted Pepper Jack Portobellos

  1. Veronica

    It makes me sad as well when I have no fresh greenyness to sprinkle over my food for pics! In a pinch, you can use dried parsley or chives which isn’t as green, but still better than nothing. This sounds really delicious! I love mushrooms, love cheese. These are kind of like cheese pizzas with a mushroom crust! As far as the mushrooms and water thing, I’ve heard that mushrooms absorb water so you wouldn’t want to run them under it or they’ll get spongy. Then I found someone else (can’t remember where I read this, sorry) that said that is a bunch of hooey so I tried it and didn’t notice any difference in mushrooms. So I rinse with abandon now. :)

    Reply
  2. Whitney

    These look so yummy! I’m with you on the whole pile of melty cheese, just can’t resist!!
    And I think the pics look fab! They look very clean :-)

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *