Portobello, Broccoli, and Red-Pepper Melts


Celebrate Meatless Monday with pizza! You won’t even miss the meat with these Portobello, Broccoli & red Pepper melts! They’re ready in under 30 minutes too!

?    1 small head broccoli, cut into small florets (stalk discarded)
?    1 tablespoon olive oil
?    Coarse salt and ground pepper
?    4 portobello mushrooms (stems removed), sliced 1/2 inch thick
?    2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
?    1/4 cup light mayonnaise
?    1 small garlic clove, crushed through a press
?    4 thick slices country bread
?    4 ounces Gouda cheese, thinly sliced

1.    Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.

2.    Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.

3.    Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.

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