GRILLED PORTOBELLO, BELL PEPPER, AND GOAT CHEESE SANDWICHES
Make and share this Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches recipe from Food.com.
Provided by Abby Girl
Categories Breads
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grill to medium-high heat.
- Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.
- Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
- Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
- Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).
GRILLED PORTABELLA AND BELL PEPPER SANDWICHES
Try meatless magic from the grill with this hearty veggie sandwich.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Brush mushrooms, bell pepper and onion with oil; sprinkle with seasoned salt. Place vegetables in grill basket (grill "wok").
- Place grill basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, shaking basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender.
- Cut bread horizontally in half. Mix mayonnaise and pesto; spread over cut sides of bread. Layer lettuce and grilled vegetables on bottom half of bread. Add top of bread. Cut into 6 wedges.
Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 10 mg, Fat 3, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 490 mg, Sugar 4 g, TransFat 0 g
GRILLED PORTABELLA AND BULGUR SALAD "SANDWICHES"
Provided by Paul Grimes
Categories Sandwich Food Processor Mushroom Tomato Vegetarian Quick & Easy Backyard BBQ Dinner Lunch Summer Grill Grill/Barbecue Healthy Bulgur Gourmet Vegan Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Make vinaigrette:
- With motor running, drop garlic into food processor and finely chop. Add tomatoes, parsley, oil, vinegar, rosemary, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and pulse until tomatoes are finely chopped but not puréed.
- Make salad:
- Peel skin from portabellas using tip of a paring knife, pulling from edge of mushroom toward center. Gently scrape off gills from mushrooms with tip of a spoon. Toss portabellas with 1/2 cup vinaigrette in a 13- by 9-inch glass baking dish and let stand, turning occasionally, 20 minutes.
- Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
- Push 1 wooden pick into each onion wedge to secure for grilling. Toss onion wedges, bell peppers, and zucchini with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers, 6 to 10 minutes for zucchini, 8 to 12 minutes for onion, and 12 to 15 minutes for portabellas).
- Transfer portabellas to a plate and remaining vegetables to a bowl as cooked. Cool slightly, then remove wooden picks and coarsely chop onion, bell peppers, and zucchini.
- While vegetables cook, pour boiling-hot water over bulgur with 1/2 teaspoon salt in a large bowl and let stand until water is absorbed and bulgur is tender, about 5 minutes. Drain in a sieve if any water remains.
- Add vegetables to bulgur with pine nuts and remaining vinaigrette and toss.
- Put one fourth of arugula on each of 4 plates. Top with upside-down portabella. Pack bulgur mixture into a cup measure, then unmold on top of portabella. Top with another portabella, right side up. Serve with an avocado quarter.
GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS
Categories Mushroom Onion Pepper Vegetable Vegetarian Grill/Barbecue Bon Appétit
Yield Serves 8
Number Of Ingredients 8
Steps:
- Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
- Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
- Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.
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- Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.
- Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
- Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
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