Mushroom Melt

Mushroom Melt

prep time

minutes
cook time
1
minute
servings
1

Ingredients







Cooking Instructions

1

Place 2 slices provolone on each bread slice; set aside.


2

Heat sauté pan over high heat 30 seconds. Add vegetable oil; heat 30 seconds. Add mushrooms, arugula and Caramel Port Onions; sauté 1 minute. Remove from heat.


3

Divide mushroom mixture between bread slices. Using a wide spatula, place bread slices, uncovered-sides-down (open face) on small baking sheet. Broil 45 seconds or until cheese has melted. Remove from broiler.


4

Close sandwich, place on cutting board, cut in half and serve.


*For Caramel Port Onions: Halve 1 large Spanish onion; slice halves about 1/4 inch thick. Heat 2 tablespoons olive oil in small to medium skillet. Add onions and salt and pepper to taste. Cook over medium heat about 15 minutes, stirring occasionally, or until onions are tender, translucent and lightly golden. Continue cooking until onions become darker, adding 1 tablespoon port wine and pinch of thyme (optional), stirring and cooking 1-2 additional minutes. Do not let the onions brown or become crisp. The total cooking time will vary from 25 to 35 minutes. For extra richness, add a pat of butter at the end of cooking.


Ingredients







Cooking Instructions

1

Place 2 slices provolone on each bread slice; set aside.


2

Heat sauté pan over high heat 30 seconds. Add vegetable oil; heat 30 seconds. Add mushrooms, arugula and Caramel Port Onions; sauté 1 minute. Remove from heat.


3

Divide mushroom mixture between bread slices. Using a wide spatula, place bread slices, uncovered-sides-down (open face) on small baking sheet. Broil 45 seconds or until cheese has melted. Remove from broiler.


4

Close sandwich, place on cutting board, cut in half and serve.


*For Caramel Port Onions: Halve 1 large Spanish onion; slice halves about 1/4 inch thick. Heat 2 tablespoons olive oil in small to medium skillet. Add onions and salt and pepper to taste. Cook over medium heat about 15 minutes, stirring occasionally, or until onions are tender, translucent and lightly golden. Continue cooking until onions become darker, adding 1 tablespoon port wine and pinch of thyme (optional), stirring and cooking 1-2 additional minutes. Do not let the onions brown or become crisp. The total cooking time will vary from 25 to 35 minutes. For extra richness, add a pat of butter at the end of cooking.


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