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Portabella, Broccoli, and Red Pepper Melts

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Portabella, Broccoli, and Red Pepper Melts

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Course: Lunch
Cuisine: American
Keyword: Portabella, Broccoli, and Red Pepper Melts
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 92kcal


  • 3 cup broccoli, florets
  • 4 large mushrooms, portabella
  • 2 medium bell pepper, red
  • 1 clove garlic
  • 2 ounce Gouda cheese
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/4 cup mayonnaise, light
  • 8 slice bread, Italian


  • Heat broiler with rack set 4 inches from heat.
  • Cut broccoli into small florets; discard stalk.
  • Remove stems from mushrooms and discard. Slice mushrooms 1/2 inch thick.
  • Remove ribs and seeds from peppers and discard. Cut peppers into 1/2-inch thick slices.
  • Crush garlic through a press.
  • Thinly slice Gouda cheese (if not already sliced).
  • Line a rimmed baking sheet with aluminum foil.
  • Toss broccoli with oil, then season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add to baking sheet and broil 4-6 minutes, tossing once or twice until broccoli begins to char.
  • Add mushrooms and bell peppers to the broccoli; season with remaining salt and pepper and toss to combine. Broil 8-10 minutes more until vegetables are tender, stirring occasionally; set aside.
  • Meanwhile, combine mayonnaise and garlic in a small bowl.
  • Place bread on a work surface and cut into thin slices. Spread each slice with mayonnaise mixture; top with vegetables and then cheese. Place on baking sheet and broil 2-4 minutes until cheese is melted and lightly browned.
  • Slice melts in half for a snack or eat whole as a meal.
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Calories: 92kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 192mg | Fiber: 2g | Sugar: 3g

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