Portobello Patty Melt

READY IN: 1hr 5mins

INGREDIENTS

  • 12 teaspoonsmoked paprika
  • 14 teaspoonfresh ground black pepper
  • 14 cupolive oil, divided
  • 12 teaspoonkosher salt
  • 8mushrooms (Portobello caps)
  • 1yellow onion, thinly sliced
  • 4tablespoonsunsalted butter
  • 8sourdough bread, slices
  • 14 cupDijon mustard
  • 8ouncesFontina cheese, shredded
  • 2cups packed baby arugula
  • NUTRITION INFO

    Serving Size: 1 (2222) g

    Servings Per Recipe:4

    Calories: 6393.8

    Calories from Fat 729 g 11 %

    Total Fat 81.1 g 124 %

    Saturated Fat 30.3 g 151 %

    Cholesterol 96.4 mg 32 %

    Sodium 11435.6 mg 476 %

    Total Carbohydrate1162 g 387 %

    Dietary Fiber 50.8 g 203 %

    Sugars 55.6 g 222 %

    Protein 257.7 g 515 %

    DIRECTIONS

  • Preheat oven to 450 degrees F.Stir paprika, pepper, salt, and 3 tablespoons of olive oil in a small bowl.Rub mushrooms with the mixture and arrange, gill sides down, on a baking sheet.Bake until tender and lightly browned about 20 minutes.
  • Heat remaining 1 tablespoon of olive oil in a large skillet over medium-high .Add onion and cook (I also added arugula here after onions were mostly done), stirring often, until softened and lightly browned.10 to 12 minutes.transfer to small bowl, reserving skillet.
  • Spread .5 tablespoon butter on 1 side of each slice of bread.Divide 1 tablespoon of mustard among unbuttered sides of the bread.Top each half with cheese.layer with arugula, onion, mushroom and remaining cheese.Assemble the sandwiches with the buttered sides out.
  • Cook the sandwiches in the skillet over medium heat flipping once, until cheese is melted and bread is golden brown, 4 to 5 minutes on each side.
  • Serve with small dill pickles.
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