Thursday, April 12, 2012

Roasted Red Pepper, Portabella and Smoked Gouda Grilled Cheese

Do you ever go through a period of time where you don't feel like cooking?  I love, love, LOVE to cook, but frankly I haven't been able to pick up a spatula, turn on the oven, or even shop for ingredients.  My husband has also been out of town in LA for work.  When he's away my dinners tend to be, well quite frankly, childish.  Bowl's of cereal, candy and cheese and crackers all of sudden count as meals.  I'm not complaining, but I do find my choices amusing.  After 3 days I found myself hungry and ready to graduate to almost grown-up food.  I started with grilled cheese (the kid part) but added roasted red peppers, portabella mushrooms and smoked gouda (grown-up ingredients). These ingredients taste amazing together!  My advice, roast your own red peppers!  It's pretty easy to do, and much tastier than the store bought ones.  Also try to find a good quality bread, I used a fresh locally made whole wheat loaf which really made a difference!

So in honor of National Grilled Cheese Month, try this combo out!

makes 1 sandwich

1 portabella mushroom, cleaned
2 red bell peppers (you'll have leftovers)
2 slices of whole wheat bread
3 or 4 slices of smoked gouda
1 tbsp of vegetable oil
1-2 tbsp of butter
Sea Salt
Freshly cracked pepper
garlic powder


Pre-heat oven to 450 degrees.  Line a cookie sheet with aluminum foil.  Lightly brush each red pepper with a small amount of vegetable oil and season mushroom with salt and pepper.  Place both peppers and the portabella mushroom in the oven for 15 minutes.  Remove portabella mushroom from the oven, and turn the peppers with tongs.  Bake the peppers for another 15 minutes, rotate again, and bake for another final 15 minutes or until fully roasted.

Remove the peppers from the oven and immediately place them in a large ziploc bag.  Let cool for 15-20 minutes.  Remove peppers from bag, you should be able to peel the skin off each pepper with your fingers and a knife.  Slice into thin strips.  Also slice the portabella into thin strips.  Butter one side of each slice of bread.  Assemble sandwich by adding your desired amount of portabella strips and then roasted red pepper strips.  Sprinkle with salt, pepper and garlic powder. Top with the sliced gouda cheese.  Use a panini press or skillet, and cook until the outside is toasted and the cheese is melted.  Happy National Grilled Cheese Month!


  1. Honestly, I haven't felt like cooking for the past couple of days either. I really wish this grilled cheese would magically materialize for dinner! It looks so tasty.

  2. I had one of these last night, minus the red peppers... why didn't I include red peppers?! Portabella Mushrooms and Red Peppers are one of those perfect flavour combinations :)


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