Ingredients with Measurements:
- 4 large portobello mushroom caps
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 4 slices of your favorite cheese (cheddar, Swiss, or provolone)
- 4 slices of bread
- Butter, for grilling
Special equipment needed:
- Grill or grill pan
- Basting brush
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Clean the portobello mushroom caps with a damp cloth and remove the stems.
3. In a small bowl, whisk together olive oil, minced garlic, dried thyme, salt, and pepper.
4. Brush the mushroom caps with the olive oil mixture, making sure to coat both sides.
5. Place the mushroom caps on the grill or grill pan, gill side down. Grill for 5-7 minutes or until tender.
6. Flip the mushroom caps over and place a slice of cheese on each cap. Grill for an additional 2-3 minutes or until the cheese is melted.
7. While the mushroom caps are grilling, butter one side of each slice of bread.
8. Place the bread slices, buttered side down, on the grill or grill pan. Grill until golden brown.
9. Assemble the sandwiches by placing a grilled mushroom cap with melted cheese on top of a slice of grilled bread. Top with another slice of grilled bread.
10. Cut the sandwiches in half and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Grill or grill pan set to medium-high heat.
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 18g
Protein: 14g
Sodium: 450mg
Substitutions for ingredients:
- Instead of portobello mushroom caps, you can use large cremini mushrooms.
- Instead of olive oil, you can use avocado oil or melted butter.
- Instead of dried thyme, you can use dried oregano or basil.
- Instead of cheddar, Swiss, or provolone cheese, you can use your favorite cheese.
Variations:
- Add sliced tomatoes or avocado to the sandwich.
- Use a different type of bread, such as sourdough or rye.
- Add caramelized onions or sautéed spinach to the sandwich.
Tips and tricks:
- Make sure to clean the mushroom caps thoroughly before grilling.
- Brush the mushroom caps with the olive oil mixture to ensure they are evenly coated.
- Use a basting brush to apply the olive oil mixture to the mushroom caps.
- Butter the bread slices before grilling to ensure a crispy, golden brown crust.
Storage instructions:
These sandwiches are best served immediately, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the sandwich in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the sandwiches on a wooden cutting board or a plate with a side salad.
Garnishes:
Garnish with fresh herbs, such as parsley or basil.
Pairings:
Pair with a side of sweet potato fries or a cup of tomato soup.
Suggested side dishes:
- Sweet potato fries
- Tomato soup
- Caesar salad
- Grilled vegetables
Troubleshooting advice:
- If the mushroom caps are not tender after grilling, continue to grill for an additional 1-2 minutes.
- If the cheese is not melted, place a lid over the mushroom caps to trap the heat and melt the cheese.
Food safety advice:
Make sure to clean the mushroom caps thoroughly before grilling to avoid any potential foodborne illnesses.
Food history:
Grilled cheese sandwiches have been a popular comfort food in the United States since the 1920s.
Flavor profiles:
The portobello mushroom caps have a meaty, earthy flavor that pairs well with the melted cheese and garlic-thyme olive oil mixture.
Serving suggestions:
Serve these sandwiches as a quick and easy lunch or dinner option.
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