I am really excited to get on the Meatless Monday bandwagon! I initially picked this recipe because I thought it would be an easy, weeknight dinner for me. I underestimated the fact that I don’t have a grill. You don’t need a grill – at all actually – but the original recipe is a bit more streamlined than the process that I went through so I was under prepared when I started. Everything is sort of prepared separately and then assembled at the end – just focus on getting the elements right and not about timing.
A Quick Roasted Pepper Tutorial!
Before we get started, let’s talk about roasted red peppers! For years, when a recipe called for roasted red peppers I assumed I had to go to the store and buy the ones that come in a glass jar and are covered in marinade/oil/whatever. It’s so friggin’ easy to roast your own peppers that it makes me wonder why I don’t do it more often! Here is a step-by-step tutorial I made to show you how to make your own roasted peppers using a gas broiler.
Really. Wash your pepper and then shove it near the broiler flame. I rotated mine every 6 minutes – the pepper will first start to sweat and then the skin will turn black and get crispy. That’s what we want! We are going to take the skin off, so we really need to make sure the pepper is roasted half to Hades. (You could do this on your gas range as well, just wrap the pepper in tin foil first and set the flame on med-low. The pepper sweats excessively so…be prepared for a big sloppy mess if you go this route! That’s why I went with the broiler.) Mine looked like this when it was done:
Then, we need to steam the pepper so that we can take the skin off and get the seeds/stem out. So, just cover the pepper with a bowl and let it sit for 15minutes.
See it’s not that intimidating! When it’s done, it will look deflated like this:
After 15 minutes, cut down one side of the pepper. The stem should basically fall right out and the pepper will open up. Remove the seeds and then flip it over and remove the skin. You can just use your fingers if you want to!
Easy peasy. Then just slice them up to suit your needs. If you are going to save them and use them for another day, put them in a glass or stainless steel container and pour a bit of olive oil over them. If you are going to be making a large batch of these, you can also roast peppers in the oven on a sheet pan.
You can pin this tutorial by clicking here:
Like I said before, you can complete all of the ingredients at the same time. So while the pepper was in the broiler, carmelize half an onion (this takes about 25 minutes) with a splash of balsamic and about a T. of brown sugar.
Also, drizzle 2 portabellos with olive oil, salt, and pepper put them in the oven at 425*F for 20 minutes.
If things are coming up at different times – that is fine. If things start to cool, don’t freak out. Once we assemble everything, it gets reheated again. 🙂 When the bellas are done, lower the temp of the oven to about 300*F, and rub the bread with the slightest bit of olive oil. I put it in immediately before the oven had properly cooled because I used ciabatta which is a bit thicker than normal bread. You could even skip the oil/oven and use the toaster depending on your bread preference. While the bread is toasting, it’s time for the rest of the sammie to come together! You’re basically creating a stuffed portabello, so start with a mushroom gill side up. Add as many of your roasted peppers as you’d like, a slice of Mozzarella cheese, and then top it with the 2nd portabello gill side down. Since my bread was in the oven, I popped this under the broiler until the cheese melts.
When the bread is toasted to your liking, add the mushroom to the bread and top with the caramelized onions. I added a TON more arugula after I took this picture – I can’t get enough!