With a couple of portobello mushroom caps in the refrigerator I was looking for a new recipe to try for lunch. I scored a home run with this one. I clipped it from the October 2010 edition of Cooking Light, but left out the meat patty, and served it open face. We happened to have dark beer leftover from St. Patrick's Day and rye bread and provolone so I was ready to rock.
Portobello and Provolone Patty Melt
1/4 cup thinly sliced yellow onion
2 tsp. olive oil
1/8 tsp. salt
1/8 tsp. black pepper
1 1/2 tsp. all purpose flour
1/4 cup dark beer
2 slices rye bread
2 slices provolone cheese
4 tbsp. shredded mozzarella cheese
Heat oil in a large non-stick skillet over medium-high heat. Add portobello mushrooms, onion, salt, and pepper and saute for 5-7 minutes covered. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in beer and cook 30 seconds or until thick. Remove from heat and keep warm.
Toast rye bread slices and spray with I Can't Believe it's Not Butter. Pre-heat broiler, and line cookie sheet with foil, spray with non-stick spray. Spoon half of the mixture on each piece of toasted rye bread, and top each with 2 tbsp. mozzarella cheese and 1 slice of provolone cheese on top. Place in broiler and cook until cheese is browned and melted, 2-3 minutes.
With the meaty portobello mushrooms and extra cheese, you'll have plenty of protein and won't miss the meat patty. You could add a ground beef patty or a Boca Burger patty to make this a bigger meal. As served above, I counted 2 points for the slice of rye bread, 1 for the olive oil, 1 for the beer and flour, and 2 for the cheese- mushrooms and onions are free. 6 points plus value per piece.