Ever since I cut down on my red meat consumption, I’ve really missed one of my favorite splurges: the patty melt. Maybe they taste good going down, but then reality sets in. Indigestion, the meat sweats, that brick-in-my-gut feeling. So when I saw this recipe I just knew I had to try it.
I made these Portobello Patty Melts last night for dinner, and they were GOOD. Like, really good. A few things I did differently: instead of caramelizing the onions for 40 minutes, I did it for about 20. Also, instead of roasting the portobello mushrooms for 40-45 minutes, I put them in a pan with the marinade and sautéed them with a cover on until they were ready. It saved about 20 minutes which is huge when you have a hungry family.
My daughter hates mushrooms so she opted for a grilled cheese but my husband and I really liked them. I can’t wait to have them again. Maybe next week?
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