Canyon Ranch Grilled Portobello Sandwich With Roasted Peppers Recipes

GRILLED PORTOBELLO SANDWICH WITH ROASTED RED PEPPER AND MOZZARELLA

Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella image

WEB PHOTO I just adore Portobello Mushrooms and Mozzarella Cheese. The grill (charcoal not gas) gives it such a wonderful taste. Splurge a little and used soaked mesquite chips with this one. Out of this world!!

Provided by CONNIE BOLDA

Categories Roasts

Time 55m

Number Of Ingredients 11

Ingredients

1 large red bell pepper
salt & pepper to taste
1/2 c olive oil
4 large portobella mushroom caps, cleaned
4 slice vidalia onion (or other sweet onion)
4 large sesame rolls (kaiser are good)
4 tsp mayonnaise
1 Tbsp roasted garlic (mashed like a paste)
4 slice mozzarella
4 slice tomato
16 fresh basil leaves, divided

Steps:

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Place the red bell pepper onto the preheated grill, and grill until the skin is completely charred on all sides, 10 to 15 minutes. Place the pepper into a paper bag, seal the bag, and let the pepper cool. When cooled, remove the charred skin, slice the pepper into quarters, and remove the seeds. Thinly slice the pepper and set aside.
3. Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil, and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms, and grill until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.
4. Lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.
5. Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices. Repeat for remaining sandwiches.

CANYON RANCH GRILLED PORTOBELLO SANDWICH WITH ROASTED PEPPERS

Canyon Ranch Grilled Portobello Sandwich with Roasted Peppers image

Categories Sandwich Cheese Mushroom Bake Low Fat Yogurt Blue Cheese Bell Pepper Self

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

Olive- or canola-oil cooking spray
2 tsp olive oil
4 large portobello mushrooms, stems removed
1/2 tsp salt
1/2 tsp pepper
1 large red onion, peeled and cut into 1/2-inch-thick slices
2 medium roasted red bell peppers (jarred), seeded and cut into 1/2-inch-thick slices
1/4 cup nonfat plain yogurt
1/2 cup crumbled blue cheese
4 large arugula leaves
4 multigrain rolls (about 2 oz each), lightly grilled and split

Steps:

Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray. Brush mushroom caps with oil and sprinkle with salt and pepper. Arrange mushrooms, onion, and roasted peppers on baking sheet and roast until vegetables are golden brown, about 15 to 20 minutes. In a small bowl, combine yogurt and blue cheese. Mix well. Spread 3 tbsp blue cheese mixture on the top of a multigrain bun. On the bottom of each bun, place 1 arugula leaf, 1 mushroom cap and 4 slices each of onion and roasted red pepper. Replace top of bun and serve.

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