Portobello, Broccoli, and Red Pepper Melts



  • 4 portobello mushroom caps, cut into strips
  • 1 head of broccoli, cut into florets
  • 1 red bell pepper, cut into strips
  • 2 cloves garlic, minced
  • 4 sub rolls
  • munster cheese slices
  • mayonnaise
  • 2 tablespoons olive oil
  • salt
  • black pepper


  1. Preheat oven to 425° F.
  2. Mix portobello mushroom strips, broccoli florets, and red bell pepper strips with olive oil, salt, and black pepper in a large roasting pan. Roast for 20 minutes, stirring after the first 10 minutes. Turn off oven heat.
  3. Spread mayonnaise on one side of each sub roll. Evenly divide roasted veggies and scoop into rolls. Top veggies with munster cheese slices.
  4. Place subs on a baking sheet and put in oven as the heat cools. The warm oven will melt the cheese to create a melt.
  5. Serve and enjoy!

Adapted from Martha Stewart.


One thought on “Portobello, Broccoli, and Red Pepper Melts

  1. Add a nice hot bowl of chunky marinara for dipping and an ice cold brew and I would call that just about as good as it can get!!! Possibly equal to RE Final Chapter…lol!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s