In this recipe, the portabella is served whole, like a hamburger. If a whole cap doesn’t fit on your bread, slice the cap on the diagonal, put the slices on the bread, top with cheese, and then broil.
Heat the oven to 450°F. Lay the garlic on a square of foil. Drizzle 1 tsp. of the olive oil over the top. Bring up the sides of the foil and wrap up the garlic. Roast until tender, about 40 min. Squeeze the garlic pulp out of the skins and into a small bowl; mash the pulp with a fork.
Rub the portabella caps all over with the 1 Tbs. olive oil and sprinkle with salt. Put them, gill side up, in an ovenproof pan. In a small bowl, combine the shallots, chopped garlic, thyme, balsamic vinegar, and salt and pepper to taste. Sprinkle the mixture evenly over the portabellas. Roast (you can do this at the same time as the garlic) until the mushrooms are tender and browned, 20 to 30 minutes. Remove the portabellas from the oven and set the oven temperature to broil.
Toast the bread slices on both sides under the broiler. Spread each slice with some roasted garlic purée; sprinkle with salt and pepper. Top four of the slices with a portabella; put them on a baking sheet. Sprinkle the cheese over the portabellas and return them to the oven to melt the cheese. Top with the parsley and another bread slice to make a sandwich.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips