Open Faced Portobello Patty Melts

As Fall approaches quickly, I always start to crave hearty comfort dishes like warm sandwiches, soups and stews. This week I was at the grocery store and I picked up these huge portobello mushrooms that I wasn’t quite sure what I was going to do with. These are often used to replace hamburgers, so I thought why not try to mimic a patty melt? This recipe turned out sooo good. Because it’s open faced, you don’t just taste bread (even though pumpernickel is one of my faves). The flavors of the creamy balsamic, meaty portobello, sweet onion and salty swiss create a perfect bite. This makes a perfect lunch or dinner when paired with a simple salad. Enjoy!

Open Faced Portobello Patty Melts

Serves 2

2 portobello mushroom caps, stems removed
2 TB balsamic vinegar
1 large yellow onion, sliced thin
2 oz. swiss cheese, sliced or grated
2 thick slices pumpernickel bread
Olive oil
Salt and pepper

1. Preheat oven to 450.
2. Marinate mushroom caps with vinegar, a drizzle of olive oil and a pinch of salt and pepper. Place on a baking sheet (gill side up) and roast 20 minutes.
3. Meanwhile, heat 1 TB olive oil over medium high heat and cook the onions until golden (5-10 minutes). Season with salt and pepper.
4. Remove mushrooms from the oven and increase the oven temp to broil.
5. Place the bread slices on a pizza stone or separate baking sheet and top with the mushrooms, onions and swiss cheese. Broil 1-2 minutes until the cheese is melted.

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