PEPPERCORN MUSHROOM MELT RECIPES
MUSHROOM & PEPPER MELTS RECIPE | BBC GOOD FOOD
This indulgent meal for one with melting cheese and vegetables can easily be doubled up for more diners
Provided by Katy Greenwood
Categories Main course
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 1
Number Of Ingredients 7
Steps:
- Heat the grill to high. Put the oil, pepper, mushroom, garlic and thyme leaves in a bowl. Season well, then toss together.
- Heat a griddle pan over a high heat, and cook the pepper and mushroom slices for 10-12 mins, turning every so often, until softened and charred.
- Meanwhile, toast the bread on one side until golden. Pile the griddled veg and any of the remaining flavoured oil from the bowl onto the untoasted side of the bread. Top with the cheese and grill for 3-5 mins until bubbling and golden.
Nutrition Facts : Calories 431 calories, FatContent 29 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 4 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.5 milligram of sodium
MUSHROOM MELT (MUSHROOM GRILLED CHEESE) - FRUGAL NUTRITION
This delicious mushroom melt - or mushroom grilled cheese - is an absolute crowd pleaser! These garlic butter mushrooms will even convert the mushroom haters!
Provided by Caitlin
Total Time 29 minutes
Prep Time 5 minutes
Cook Time 24 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Melt the butter in a large skillet (mine is nonstick) over low heat. Peel the garlic and crush it with the flat side of your knife, then slice it into strips. Add to the butter and cook over LOW HEAT for about 2 minutes. (It should not brown. If it does, the heat is too high.)
- Wash the mushrooms and slice them into 1/8-1/4 inch slices. Add to skillet, and stir to coat with butter, then spread out. Cook undisturbed for 5 minutes. Stir and cook 5 minutes more. Increase the heat to about medium-low and cook for about 5 minutes to brown the mushrooms.
- Finally, add a splash of soy sauce (about 2 teaspoons). Stir well and cook for just another 30-60 seconds. Taste and adjust seasoning as necessary.
- Combine the spinach with the mushrooms and sauté just until the spinach has wilted. Place in a bowl and mix with the shredded cheese and cayenne or red pepper flakes. (If using slices, I recommend ripping them up and combining them with this mixture.)
- Stovetop: Melt the 1 Tablespoon butter in the skillet and place two pieces of bread in the skillet. Top with the mushroom-spinach-cheese mixture and the other two slices of bread. Grill for a couple of minutes, until the bread has gotten dark and crispy. Flip and cook the other side another few minutes. Remove from heat, slice in half, and serve!
- Toaster: Top two slices of bread with the mushroom-spinach-cheese mixture and place in toaster (maybe on a toaster sheet to avoid spillage). Place the other two slices of bread in the toaster as well. Toast on about medium for 4-8 minutes. Every toaster is different so be sure to check your bread often! Close up the sandwiches, cut in half, and serve.
Nutrition Facts : Calories 395, SugarContent 2.1 g, SodiumContent 508.3 mg, FatContent 19.8 g, SaturatedFatContent 11.4 g, TransFatContent 0.2 g, CarbohydrateContent 43 g, FiberContent 4.9 g, ProteinContent 13.4 g, CholesterolContent 52.1 mg
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I really like mushrooms with cheese. Add pears, broil away and you have got a scrumptious open-faced sandwich. Serve with a salad and fruity tea. —Marla Hyatt, St. Paul, Minnesota
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Reviews 5
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Category Lunch
Calories 421 calories per serving
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Reviews 5
Total Time 25 minutes
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Calories 421 calories per serving
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From food.com
Reviews 5.0
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Calories 403.5 per serving
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Reviews 5.0
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