I had a few lingering tomatoes left in my garden and in the farmer’s market I found large portobello mushrooms.
I decided to make a light lunch with my fresh garden variety vegetables.
This is so easy to do, and an outdoor grill is not even needed.
You can make this in your toaster oven or when the weather starts to get cooler use the broiler in your oven.
Grilled Portobello With Tomatoes and Cheese
- Large Mushroom Caps
- Fresh sliced tomatoes
- 1-2 TBLS. olive oil
- Fresh baby spinach
- Slice of cheese (muenster or your favorite melting cheese)**
- salt and pepper
- fresh herbs of choice (basil/parsley/oregano/rosemary)
- Clean the mushroom caps, brush lightly with a little olive oil and place on grill. Cook about 2 minutes on each side, depending on the size of the mushroom cap.
- Turn cap bottom side up, and add sliced fresh tomatoes and a slice of muenster cheese, or your favorite melting cheese.
- Let the cheese melt, about 1 minute.
- When done place the mushroom on top of a bed of spinach. Drizzle with a little olive oil, and add salt and pepper to taste and if available add chopped fresh herbs from your garden.
This was so light and delicious. It left room for a hot fudge sundae — not as light as the lunch, but it sure was good! 🙂
If you want to make this an excellent vegetarian lunch and gluten free just eliminate the cheese (or use a cheese that you know is gluten free).
If you like the yummy melted cheese open-faced sandwiches you might like The Chef Next Door’s Eggplant Mozzarella Melt.
I’ve shared this recipe with:
Hearth and Soul at Premeditated Leftovers