Ingredients

5 tablespoons extra-virgin olive oil 1 large red onion, thinly sliced Salt and freshly ground black pepper 1 pint grape tomatoes, halved 1 tablespoon balsamic vinegar, or to taste 3 large portobello mushroom caps, thinlysliced 1/4 cup white wine 4 tablespoons unsalted butter 3 fresh thyme sprigs 10 slices sourdough bread 1 1/4 cups coarsely grated provolone cheese 1 1/4 cups coarsely grated Monterey Jack cheese Roasted Red Pepper Soup: 3 medium red bell peppers 1/4 cup extra-virgin olive oil 1 medium carrot, diced 1 medium celery rib, diced 1 large red onion, diced Two 28-ounce cans wholetomatoes in juice 1/2 cup chopped fresh basilleaves, plus more for garnish 1 tablespoon balsamic vinegar Salt and freshly ground blackpepper 1/2 cup heavy cream

Description

Grilled Cheese With Portobello Mushrooms, Recipe

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