mushroom melt

i went to yoga after work today and it kicked my ass. my arms, back, shoulders and legs are jelly, so all i wanted to do when i got home was eat, not think about what i was making or having to wait while the something i was making was cooking. so i came home, looked in the fridge and pulled out the first things that sounded like they would go together, rolled up my sleeves and put together a surprisingly healthy, filling meal.

meaty portabella; fit for a jellified yogi

i will call it bella melt. i first preheated a skillet with a drizzle of olive oil, destemmed the mushroom and cooked both sides for about 4 mins. i then put the mushroom, gill side up, on a baking sheet & topped with sun dried tomatoes, 2 fresh basil leaves, a scant slice of mozzarella cheese and put in my already hot broiler until the cheese was bubbling. for good measure, i sprinkled chopped basil and parmesan cheese on top.

i am happily surprised with the results, but why should i be? sun dried tomato, basil and melted cheese on top a meaty mushroom… i would endure another hour long contortion torture, i mean yoga class to eat another.




About faithbenitez

novice cook, expert food lover and day dreamer extraordinaire
This entry was posted in cheese, quick meals, veggies and tagged , , , , , , . Bookmark the permalink.

2 Responses to mushroom melt

  1. Erin says:

    This sounds heavenly!

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