Big, Beefy Mushroom-Cheddar Melts

October 2011
Big, Beefy Mushroom-Cheddar Melts

by 5 people

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I eat meat. But I do limit the amount of red meat in my diet. John and I havevegetable-based meals several nights each week. Originally, I made thesemarinated shrooms as a side for steak, but they were such a knockout, we decidedto have them as a sammy substitute for a burger. Try themthese bellos bringsome big, beefy flavor of their own!

Makes: 4 servings

  • 1/2 cup EVOO (count to 8 while slowly pouring)
  • 1/3 cup dry sherry (count to 6 while slowly pouring)
  • 1/4 cup worcestershire sauce (count to 4 while slowly pouring)
  • Sea salt and coarse black pepper
  • 4 large, firm portobello mushroom caps (at least 1 inch thick), gills scraped and caps sliced horizontally into 2 disks
  • 8 slices extra-sharp yellow cheddar cheese
  • 4 brioche rolls, lightly toasted
  • 4 thick slices heirloom tomato
  • A couple of handfuls watercress or other spicy greens
  • Dijon mustard or other mustard of choice
  • Salt-and-vinegar potato chips
  1. Pour the EVOO, sherry, worcestershire and pepper into a dish and mix with your fingers or a whisk. Turn each mushroom disk a few times in the sauce as you add to the dish; season with sea salt. Let marinate for 30 to 45 minutes, turning occasionally.
  2. Preheat a grill or grill pan over medium-high heat. Grill the mushrooms, turning once, until well marked, 4 to 6 minutes.
  3. Make 4 stacks in this way: mushroom disk, cheese slice, mushroom and cheese. Place on the grill until the cheese melts, 1 minute. Transfer the stacks to the roll bottoms and top with the tomato slices; season with salt and pepper. Add the greens. Slather the bun tops with the mustard and set in place. Serve with the chips.