GRILLED CHEESE AND MUSHROOM SANDWICH
Give your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts : Calories 797 calories, Fat 62g fat (31g saturated fat), Cholesterol 138mg cholesterol, Sodium 1143mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
GRILLED MUSHROOM ANTIPASTO SALAD
Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.
Provided by Brad Leone
Categories Bon Appétit Salad Side Vegetable Mushroom Olive Parmesan Olive Oil Vinegar Oregano Grill/Barbecue Grill Summer Vegetarian Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Quick & Easy
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2-6 minutes (depending on size and type). Return to bowl; season with salt.
- Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.
OPEN-FACE MUSHROOM SANDWICHES WITH PECORINO SALSA VERDE
There's something really satisfying that comes with making a meal over a live fire, no matter what's on the grate. Grilling king trumpet mushrooms turns them deeply savory and tender with a meaty bite. But if you can't find them, crimini mushrooms will also work just fine. The only condiment the grilled mushrooms need is Pecorino salsa verde, a tasty remix of a sauce I learned during my time as sous-chef at San Francisco mainstay Zuni Café. Pecorino Romano has an assertive flavor on its own, but tempered by herbs and olive oil it's the perfect accompaniment to grilled vegetables. This sandwich works great as a salad too: Just tear the grilled bread into smaller chunks, slice the grilled mushrooms in half, and toss in a bowl before serving.
Provided by Christian Reynoso
Categories Mushroom Shallot Vinegar Pepper Herb Vegetable Vegetarian Grill/Barbecue
Yield Makes 6
Number Of Ingredients 13
Steps:
- Special equipment
- Six-eight 10" metal skewers or bamboo skewers, soaked (optional)
- Pecorino salsa verde
- Toss shallots, vinegar, red pepper flakes, and black pepper in a small bowl to combine; lightly season with salt (the Pecorino will add some saltiness, so bear that in mind). Let sit 3 minutes.
- Meanwhile, very thinly slice Pecorino into tiles with a knife (irregular pieces are okay).
- Add Pecorino, herbs, and oil to pickled shallots and toss gently to combine. Taste and season with more salt if needed; set aside.
- Mushrooms and assembly
- Prepare a grill for medium-high heat; clean grate. Working one at a time, set mushrooms on their sides and slice lengthwise ¼" thick to make 3-4 planks per mushroom, depending their size. If your mushrooms are particularly small or you are using crimini, slice ½" thick and thread onto skewers to keep them from falling through grate.
- Using some of the oil, brush cut sides of mushrooms and transfer to a large bowl or arrange on a rimmed baking sheet if skewered. Lightly brush both sides of each slice of bread with remaining oil and transfer to a platter.
- Press each slice of bread down across grate for even contact and grill until browned with some lightly charred spots, about 2 minutes per side. The goal is a crunchy exterior with a still chewy center. Transfer bread back to platter.
- Brush grate to clean. If using a gas grill, turn heat down to medium. A charcoal grill should be at the tail end of medium-high and headed toward medium at this point, but wait a few minutes if needed. Grill mushrooms, turning halfway through and moving around as needed to avoid flare-ups, until golden all over with lightly charred edges, 6-8 minutes for small pieces and 8-10 minutes for large ones. Return to bowl (slide off of skewers if needed). Add Pecorino salsa verde and toss to combine. Spoon mushroom mixture over grilled bread.
GRILLED SUB SANDWICH
After a long hard day at band camp, my daughter comes home with a huge appetite. This sandwich not only satisfies my hungry marcher; it is also fast and easy to prepare. -Char Shanahan Schererville, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, toss green pepper and onion with oil. Place on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium-hot heat for 12-15 minutes or until tender; set aside., Cut loaf in half horizontally; remove bread from top half, leaving a 1/2-in. shell (discard removed bread or save for another use). Brush cut sides of loaf with salad dressing; place cut side down on grill. Grill, uncovered, over medium heat for 3-5 minutes or until golden brown., Place bottom of loaf on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Layer with turkey, two Swiss cheese slices, ham, cheddar cheese, pastrami and remaining Swiss cheese. Top with green pepper mixture, pickles and tomato., Drizzle remaining dressing over cut side of bread top; place over filling. Brush bread with additional oil. Fold foil around sandwich and seal tightly. Grill, covered, over medium heat for 4-8 minutes or until cheese is melted. Cut into slices with a serrated knife.
Nutrition Facts :
GRILLED MUSHROOM SALAD SUB
I saw this being made on a Rachael Ray program last weekend and we had it tonight as part of a meatless meal. We really enjoyed them, especially the manchego cheese...a semi-hard, Spanish cheese made from sheep's milk. It was wonderful, use that in this if at all possible.
Provided by Hey Jude
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut each baguette in half cross-wise, then split lengthwise and remove some of the soft insides (discard or use in another dish).
- Preheat a grill pan to medium high heat or prepare outdoor grill.
- Preheat oven to 325°. Place the hollowed bread in oven to crisp for about 5 minutes.
- In a small bowl, whisk together sherry vinegar, mustard, Worcestershire sauce, extra-virgin olive oil and garlic. Place mushrooms in a shallow dish and pour marinade over the caps. Turn caps in marinade and season with salt and pepper. Let stand 10 minutes.
- Grill mushrooms 4 to 5 minutes on each side and remove to a cutting board a few at a time, but keep them warm. Thinly slice the mushrooms and transfer back to the dish you marinated them in and add parsley and spinch as you go, layering the hot mushrooms with the parsley and spinach. Once all the hot sliced mushrooms combine with the spinach, the greens will wilt a bit. Toss the salad and adjust the salt and pepper to your taste.
- Pile the salad into crispy bread and top with manchego cheese and red peppers of choice, then set bread tops in place.
Nutrition Facts : Calories 934.3, Fat 34.7, SaturatedFat 5.3, Sodium 1570.8, Carbohydrate 131.7, Fiber 11.2, Sugar 4.5, Protein 26.7
GRILLED MUSHROOM SALAD WITH ARUGULA
Categories Salad Leafy Green Mushroom Onion Side Parmesan Grill/Barbecue Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.
- Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
- Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
- Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
- Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.
More about "grilled mushroom salad sub recipes"
12 GREAT GRILLED MUSHROOM RECIPES
From allrecipes.com
- Grilled Portobello Mushrooms. View Recipe. Keep things simple, yet delicious, with an easy marinade made of oil, balsamic vinegar, onions, and garlic. After a brief marinade, they cook up in just 10 minutes over the grill.
- Grilled Mushrooms Stuffed with Basil and Blue Cheese Butter. View Recipe. "This is simply mushrooms stuffed with the same blue cheese butter recipe I usually use to top grilled steak or burgers," says recipe creator BudsGurls.
- Grilled Mushrooms. View Recipe. A grilling basket is a handy tool for a variety of side dishes, especially when it comes to smaller mushroom varieties like cremini.
- Grilled Stuffed Portobello Mushrooms. View Recipe. Made from a blend of roasted red peppers, fresh garlic, and rich olive oil, you'll have to make sure you don't eat all the delicious filling before stuffing these large mushroom caps.
- Grilled Mushrooms and Onions in Foil. View Recipe. Make clean up a breeze with this easy side dish. Mushrooms and onions are sliced and seasoned before getting wrapped in foil packets and tossed on the grill.
- Grilled Mushrooms with Bacon. View Recipe. Super savory and ready in half an hour, these bite-size bacon wrapped mushrooms make a perfect appetizer while everyone waits for the main dishes to cook.
- Grilled Portobello Mushrooms with Blue Cheese. View Recipe. Described as having an end result similar to a "mini pizza," these hearty portobello mushrooms are stuffed with blue cheese before getting some smoky flavor from a few minutes on the grill.
- Grilled Oyster Mushrooms. View Recipe. Blackened oyster mushrooms dressed up with a sprinkling of Parmesan cheese are so simple yet so delicious. Ready in just 20 minute, they're the perfect side for any grilled meal.
- Teriyaki Mushrooms. View Recipe. Sweet and salty teriyaki is the perfect marinade for grilled mushrooms. The sugars caramelize on the grill, resulting in delightfully browned mushrooms.
- Grilled Portobello and Mozzarella. View Recipe. Portobello mushrooms with red sauce, roasted red peppers, and mozzarella cheese make this dish just to die for," describes recipe creator Valerie Kasper.
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4.3/5 (282)Total Time 35 minsCuisine AmericanCalories 550 per serving
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