Admin Posted June 30, 2022 Report Share Posted June 30, 2022 Lately I have been trying to lower the intake of carbs in my diet. I am not particularly a sweet eater; my downfall tends to be bread and pasta. So when I found this recipe by London chef Antonina Parker on Instagram for a bread-less version of grilled cheese, I knew that I had to try it. I did not miss the bread one bit in these deliciously hearty open-faced, knife-and-fork, grilled cheese sandwiches. Most definitely company worthy, these would make a wonderful dish at a brunch, lunch, or a nice starter for a sit down dinner.Grilled Cheese MushroomsAdapted from Antonia Parker4 Melissa’s portobello mushrooms, gills and stems removed4 T. olive oil½ c. grated cheddar½ c. grated Parmesan2 small garlic cloves, mincedSalt and freshly ground black pepper, to tastePersillade Sauce¼ c. flat leaf parsleyZest of one lemon and the juice of half½ small clove garlic, minced2 T. extra-virgin olive oilPreheat oven to 400°F.Place mushrooms on a foil-lined baking tray and drizzle each with about a teaspoon of olive oil and scatter with salt and pepper. Roast, stem side up, for 6 minutes.In a small bowl mix together the two cheeses, grated garlic, and lots of pepper. Remove mushrooms from oven and divide cheese mixture between them, mounding on top. Bake for another 5 minutes until cheese is melted and bubbling.While they are cooking, place all of the persillade ingredients into a blender and mix until smooth. Plate the mushrooms with the sauce drizzled around them. View the full article Quote Link to comment Share on other sites More sharing options...
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