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Portobello-Tomato Melts with Simple Greens.

  • ½ cup
    almonds, sliced
  • 1 small pkg
    fresh basil
  • 2 cloves
    garlic
  • 1 (8 oz) block
    mozzarella cheese
  • 4 caps
    portobello mushrooms
  • 2 (5 oz) pkgs
    spring mix (mixed greens)
  • 2
    tomatoes
  • 4 slices
    whole grain bread
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry the fresh produce. (Skip the spring mix if it came pre-washed.)
    4 caps portobello mushrooms
    1 small pkg fresh basil
    2 tomatoes
    2 (5 oz) pkgs spring mix (mixed greens)
  • 2
    In a medium bowl, prepare the dressing by whisking together oil, vinegar, Dijon, salt, and pepper.
    ½ cup extra virgin olive oil
    ¼ cup balsamic vinegar
    2 tbsp Dijon mustard
    ½ tsp salt
    ½ tsp black pepper
  • 3
    Remove the stems of the mushrooms and carefully scrape out the gills using a spoon.
  • 4
    Toss mushrooms in the dressing, making sure both sides are well coated; leave the mushrooms in the dressing to marinate and set aside.
  • 5
    Preheat oven to broil and position rack under the broiler.
  • 6
    Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.
  • 7
    Slice the tomatoes.
  • 8
    Grate the cheese.
    1 (8 oz) block mozzarella cheese
  • 9
    Remove mushrooms from the dressing, shaking off excess; transfer mushrooms, stem side down, to a parchment-lined baking sheet. (Reserve remaining dressing for the salad.)
  • 10
    Place mushrooms under the broiler and cook until tender, 2-3 minutes per side.
  • 11
    Peel and mince garlic; place in a small bowl, add oil, and mix to combine.
    2 cloves garlic
    4 tsp extra virgin olive oil
  • 12
    Drizle bread with oil and garlic mixture.
    4 slices whole grain bread
  • 13
    Remove mushrooms from oven and pour off any excess moisture. Place mushrooms back on the sheet pan, stem side up, and fill with tomato slices and cheese. Add bread to the baking sheet next to the mushrooms; return to the broiler until cheese is melted and bread is toasted 1-2 minutes.
  • 14
    Add spring mix, sliced almonds, and half the basil to the bowl with the remaining dressing, toss to combine.
    ½ cup almonds, sliced
  • 15
    To serve, divide salad and toast between plates; top toast with broiled mushroom and garnish with remaining basil. Enjoy!