Stuffed portobello patty melts; was Stuffed vegetables
"l not -l" > wrote in message
...
>
> On 20-Feb-2018, Doris Night > wrote:
>
>> On Tue, 20 Feb 2018 18:38:47 -0800, "Julie Bove"
>> > wrote:
>>
> <SNIP>
>> >
>> >Are there any other veggies you can stuff and bake in the
>> >oven? I am wanting
>> >to use a grain like barley or rice and a protein like cheese,
>> >beans or meat.
>> >
>> >Yes, I know there are cold stuffed veggies as well. But it is
>> >really cold
>> >here right now and no end in sight so I am wanting to keep the
>> >oven on. Any
>> >suggestions?
>>
>> Mushrooms?
>>
>> Doris
>
> I don't expect that this recipe will be favorably received by
> Julie; but, this is a mushroom recipe that was a BIG hit with my
> family recently. I thought others might find it interesting
> enough to try.
>
>
>
> * Exported from MasterCook *
>
> Portobello Patty Melts
>
> Recipe By :Sam Sifton
> Serving Size : 4 Preparation Time :0:15
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 tablespoons unsalted butter -- (2 to 4)
> 2 large onions -- peeled and thinly sliced
> Kosher salt and freshly ground black
> pepper to taste
> 8 slices seeded rye bread
> 8 slices Swiss cheese -- approximately 1/2 pound
> 1 tablespoon olive oil
> 2 tablespoons soy sauce
> 2 tablespoons balsamic vinegar
> 1 minced garlic clove
> 8 clean portobello caps
>
> Caramelize onions. Melt 2 tablespoons of the butter in a large
> skillet set over high heat. When it foams, add the onions and
> sprinkle with salt. Do not stir immediately. Wait 1 minute, then
> begin to stir frequently over high heat for 5 minutes or so, or
> until the onions have released some liquid and started to become
> translucent.
>
> Reduce the heat to medium, and cook, stirring often, for what
> will seem like a very long time, until the onions are fully
> melted and dark golden brown, approximately 30 to 40 minutes.
> Remove onions, and set them and the skillet aside. (You can
> caramelize the onions a day ahead of time and reheat slowly when
> you're ready to cook.)
>
> Take a small baking dish, and put into it olive oil, soy sauce,
> balsamic vinegar and minced clove of garlic. Add portobello caps,
> then cover with foil, and roast in a 400-degree oven for 30 to 45
> minutes, turning once.
>
> Set the skillet to medium heat, and put four pieces of rye bread
> into the butter that remains from cooking the onions. Top each
> piece with a slice of cheese, then two portobello caps, then some
> of the caramelized onions, and finally another slice of cheese
> and another slice of rye. Use the spatula to press down on the
> packages, and after about a minute or so, carefully turn over
> each patty to begin to brown the other side. (You may need to add
> the additional butter.) Cook until the cheese is fully melted and
> the bread is golden brown and crisp on both sides. Slice in half
> before serving.
>
> Description:
> "This is a traditional patty melt in all ways save the fact
> that the beef has been swapped out for roasted
> Portobello-mushroom caps."
> Source:
>
> "https://cooking.nytimes.com/recipes/1018279-portobello-patty-melts?utm_source=sharetools&utm_medium=email&utm_c ampaign=website"
> S(Internet Address):
>
> "https://cooking.nytimes.com/recipes/1018279-portobello-patty-melts?em_pos=medium&emc=edit_ck_20171206&nl=cookin g&nlid=63723546"
> Start to Finish Time:
> "1:00"
> T(Cook Time):
> "0:45"
> - - - - - - - - - - - - - - -
> - - - -
>
> Per Serving (excluding unknown items): 960 Calories; 71g Fat
> (67.0% calories from fat); 66g Protein; 14g Carbohydrate; 1g
> Dietary Fiber; 223mg Cholesterol; 1107mg Sodium. Exchanges: 8
> Lean Meat; 1 Vegetable; 0 Fruit; 9 Fat.
>
> NOTES : Roasted in the oven in a marinade of oil, balsamic
> vinegar, soy and garlic, they take on immense flavor and density,
> and provide a terrific foil to the caramelized onions, Swiss
> cheese and butter-griddled rye bread.
Thanks!
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