2020-04-01 Real Simple

Portobello Patty Melts

Easy Dinner 1

ACTIVE TIME 40 MINUTES TOTAL TIME 45 MINUTES SERVES 4

✓ Vegetarian ✓ Family Friendly

1/2 tsp. smoked paprika

1/4 tsp. freshly ground

black pepper

1/4 cup olive oil, divided

1/2 tsp. kosher salt

8 portobello mushroom caps

1 yellow onion, thinly sliced

4 Tbsp. unsalted butter,

softened

8 sourdough bread slices

1/4 cup Dijon mustard, divided

8 oz. fontina cheese, shredded

(about 2 cups)

2 cups packed baby arugula

Cornichons, for serving

PREHEAT oven to 450°F. Stir

paprika, pepper, 3 tablespoons

oil, and salt in a small bowl. Rub

mushrooms with mixture and

arrange, gill sides down, on a

baking sheet. Bake until tender

and lightly browned, about

20 minutes.

MEANWHILE, heat remaining

1 tablespoon oil in a large skillet

over medium-high. Add onion

and cook, stirring often, until

softened and lightly browned,

10 to 12 minutes. Transfer onion

to a bowl, reserving skillet.

SPREAD 1/2 tablespoon butter on

1 side of each bread slice. Divide

1 tablespoon mustard among

unbuttered sides of 4 bread

slices. Top each with half the

cheese. Layer with arugula,

onion, mushrooms, and remain-

ing cheese. Top with remaining

4 bread slices, buttered sides up.

COOK 2 sandwiches in reserved

skillet over medium, flipping

once, until cheese is melted and

bread is golden brown, 4 to 5

minutes per side. Repeat with

remaining sandwiches. Serve

with cornichons and remaining

3 tablespoons mustard.

PER SERVING: 775 Calories, 47g Fat

(21g Saturated), 97mg Cholesterol, 6g

Fiber, 20g Protein, 62g Carbs, 1,497mg

Sodium, 14g Sugar FOOD STYLING BY CHELSEA ZIM

MER; PROP STYLING BY AUDREY DAVIS

Recipes by Liz Mervosh

132 REAL SIMPLE APRIL 2020 Photographs by Greg DuPree

FOOD

0420DIN.V1.indd 132 FINAL 2/21/20 5:08 PM