Roasted Portobello Mushroom Melts with Gruyere
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Roasted Portobello Mushroom Melts with Gruyere

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  • 2   tablespoons 
    olive oil
  • 2   tablespoons 
    chopped Italian parsley
  • 2   
    garlic cloves, pushed through a press
  • 1   teaspoon 
  • 1/4  teaspoon 
    ground pepper
  • 4   pieces 
    portobello mushrooms, stems removed
  • 6   ounces 
    Gruyere cheese, thinly sliced
Heat broiler.
Mix oil, parsley, and garlic. Arrange mushroom caps stem side up on a baking sheet; sprinkle evenly with salt and pepper. Brush mushrooms with oil mixture.
Broil 6 inches from heat source 3-4 minutes, until tender. Remove from heat.
Heat oven to 450 degrees F. Lay Gruyere slices over mushrooms, leaving a small border. Bake 5 minutes until cheese melts.
Nutrition information
Per Serving: cal. (kcal) 257, Fat, total (g) 21, fiber (g) 1, pro. (g) 15, Percent Daily Values are based on a 2,000 calorie diet
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