Roasted Portobello Mushroom Melts With Gruyere
- 2 tablespoons olive oil
- 2 tablespoons chopped Italian (flat leaf) parsley
- 2 garlic cloves pressed
- 4 large portobello mushrooms stems removed
- Salt to taste
- Freshly-ground black pepper to taste
- 6 ounces Gruyere cheese thinly sliced
Heat broiler. Mix oil, parsley, and garlic. Arrange mushroom caps stem-side up on a baking sheet; sprinkle evenly with salt and pepper. Brush mushrooms with oil mixture. Broil 6 inches from heat source 3 to 4 minutes, until tender. Remove from heat.
Heat oven to 450 degrees. Lay Gruyere slices over mushrooms, leaving a small border. Bake 5 minutes until cheese melts.
This recipe yields 4 servings.
Carbohydrates: 9.5 grams
Net Carbs: 7 grams
Fiber: 2.5 grams
Protein: 17 grams
Fat: 21 grams