Portobello, Broccoli, and Red-Pepper Melts

My sister in law came over a few weeks ago for lunch. She sent me a recipe she wanted to try, so between the two of us we collected the ingredients and made it together. I was very hesitant in it cause it sounds gross, and I do not like mushrooms usually. But, I am all into expanding my horizons and trying new things. Good thing cause these are awesome! The tasted like delicious little pizzas. The best part is they can be made to be super healthy, and they would make great appetizers for a party!

Portobello, Broccoli, and Red-Pepper Melts

1 small head broccoli, cut into small florets (stalk discarded)
1 tablespoon olive oil
Coarse salt and ground pepper
4 portobello mushrooms (stems removed), sliced 1/2 inch thick
2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
1/4 cup light mayonnaise
1 small garlic clove, crushed through a press
4 thick slices country bread
4 ounces Gouda cheese, thinly sliced

 

Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.