Portobello Patty Melts
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2 to 4tablespoons unsalted butter
- 2large onions, peeled and thinly sliced
- Kosher salt and freshly ground black pepper to taste
- 8slices seeded rye bread
- 8slices Swiss cheese, approximately ½ pound
- 1tablespoon olive oil
- 2tablespoons soy sauce
- 2tablespoons balsamic vinegar
- 1minced garlic clove
- 8clean portobello caps
Nutritional analysis per serving (4 servings)
444 calories; 31 grams fat; 16 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 22 grams protein; 802 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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.
- Step 2
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.)
- Step 3
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.
- Step 4
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.
Private Notes
Comments
When cooking portobellos, I take a small spoon and scrape out the gills before I cook them, leaving the 'meaty' base. The gills just release a dark liquid and don't add to the flavor.
Portobello caps. Nifty ingredient for folks with deep pockets.
Any recipe calling for these works just as well as sliced "Baby Bellas" at half the price (or even champignons de Paris actually marinated with soy sauce, balsamic vinegar and chopped anchovy).
What are you talking about? Onions and garlic are great together!
micro-planed the garlic , didn’t bother with the bread, the marinade is absolutely so delicious. We cooked the shrooms and onions on our new outdoor griddle, highly recommend.
I made this with no saturated fat because my husband is on a heart healthy diet. Carmelized the onions with olive oil. I used blue oyster mushrooms and baby portobello -frankly my experience with portobello caps have been hit or miss. Pick the best mushrooms that you like they don't need to be like a "patty". I seared them in a skillet and added the vinegar and garlic to it. This *really* tastes like a patty melt. amazingly good flavor. I also use an olive oil spray and make it in the air fryer at 350 4 minutes per side. So good, going into the regular rotation. It does take a little time and effort but so does a regular patty melt.
I slice the caps on a mandolin across the entirety of the cap. I also remove the foil with ten minutes remaining and bump to 425*. The result is delicious saucy deli-like slices.
Advertisement