Name: Open-Faced Portobello Melts with Tomato-Onion Jam & Sweet Potato Fries
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 small pkg fresh basil; 1 ½ (227 g) pkg fresh mozzarella cheese; 6 caps portobello mushrooms; 1 ½ medium red onions; 1.02 kg sweet potatoes; 6 tomatoes; 6 whole grain buns or rolls; balsamic vinegar; black pepper; extra virgin olive oil; mayonnaise; salt

Open-Faced Portobello Melts with Tomato-Onion Jam & Sweet Potato FriesOpen-Faced Portobello Melts with Tomato-Onion Jam & Sweet Potato Fries — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 small pkg fresh basil

1 ½ (227 g) pkg fresh mozzarella cheese

6 caps portobello mushrooms

1 ½ medium red onions

1.02 kg sweet potatoes

6 tomatoes

6 whole grain buns or rolls

balsamic vinegar

black pepper

extra virgin olive oil

mayonnaise

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Peel and slice potatoes into ¼-inch thick strips. Place in a large bowl and add oil and salt; toss to coat and spread out between two baking sheet pans. Place in the oven (it doesn't have to be fully heated) and bake, flipping once, until golden and fork-tender, about 30 minutes.

Trim and slice mushrooms into ½-inch thick pieces; place in the bowl used for the potatoes, add oil and salt, then toss to coat. Spread out on a third large baking sheet pan, add to the oven, and roast until soft, 12-15 minutes. Remove mushrooms to a plate to cool.

Meanwhile, heat a large skillet over medium-high heat.

Peel and thinly slice the onions.

Once the skillet is hot, add oil and swirl to coat the bottom.

Add onions to the skillet and cook, stirring occasionally, until softened, 3-4 minutes.

Meanwhile, medium dice tomatoes. Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

Add tomatoes, half the basil, vinegar, salt, and pepper to the skillet. Continue to cook, stirring occasionally, until the tomatoes break down and the sauce thickens, 6-7 minutes. Reserve remaining basil for garnish.

Wipe the baking sheet pan used for the mushrooms dry, then cut the buns in half and place them on the pan. Toast in the oven until golden brown, 3-4 minutes.

Meanwhile, thinly slice mozzarella.

Spread each bun half with mayo, then top with the tomato jam, mushrooms, and mozzarella. Return to the oven and bake until the cheese melts, about 6 minutes.

To serve, divide the melts and sweet potatoes between plates. Sprinkle melts with reserved basil and enjoy!

Open this recipe in Flambette