STREAMING NOW: Feast with Friends

Portabella and Provolone

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Described as a bit messy, so you may want to serve with a knife and fork.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. In a small bowl, whisk the oil, vinegar, salt, and pepper together; set aside.
  3. Moisten a paper towel and wipe the mushrooms to remove dirt.
  4. Cut out the stems and the gills; place the mushrooms in a glass dish, round side up; pour the oil mixture over the mushrooms, rubbing it in with your fingers; turn the mushrooms and lightly sprinkle the insides with salt and pepper; marinate for 10 minutes.
  5. Remove the mushrooms from the marinade and place on a baking sheet, rounded side up.
  6. Bake 10-12 minutes or until they begin to brown and shrink a bit.
  7. Turn the mushrooms and bake 10-12 minutes, or until some of the liquid has surfaced and the mushrooms have browned further.
  8. Remove from oven; let sit until cool enough to handle.
  9. Mix the cheeses and oregano together in a bowl.
  10. Scatter the cheese mixture evenly over the inside of 4 mushroom caps, followed by a tomato slice; sprinkle with salt and pepper to taste, and place the remaining 4 mushroom caps on top, rounded side up.
  11. Heat a large nonstick skillet over medium heat for 2 minutes; put the mushroom sandwiches in the skillet (in batches if needed), cover, and cook 3-5 minutes, or until the undersides are dark brown and the cheese has begun to melt.
  12. Uncover, and turn the mushroom sandwiches, pressing firmly with a spatula to flatten them slightly.
  13. Cover and cook 2-3 minutes or until the undersides have turned a shade or two darker and the cheese has melted completely; let cool slightly and cut in half; serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: