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Portabella and Provolone

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“Described as a bit messy, so you may want to serve with a knife and fork.”

Ingredients Nutrition


  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.

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