Grilled Portabella Sandwich With Gouda And Red Pepper Aioli Recipes

PORTOBELLO-GOUDA GRILLED SANDWICHES

Steps:

• In a large skillet, saute mushrooms in 1 tablespoon butter until tender. Place cheese on two bread slices; top with mushrooms, tomato and remaining bread. Spread outsides of sandwiches with remaining butter., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

GRILLED PORTABELLA BURGERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place Red Bell Pepper (2) on a baking sheet, and roast for 30 minutes, until flesh is softened and skin is blackened. Remove red bell peppers from oven, and place in a small glass bowl. Cover bowl with cellophane.
• Let red bell peppers cool until they are comfortable to handle. Peel the skins from the peppers. Pull peppers apart into large chunks, and discard seeds and stems. Set aside.
• Meanwhile, use a spoon to scrape gills from underside of Portabella Mushroom Cap (8).
• In a small bowl, combine Olive Oil (1/4 cup), Worcestershire Sauce (1 tablespoon), Balsamic Vinegar (1 tablespoon), half of the Garlic (1 1/2 clove), Kosher Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon). Whisk to combine.
• For aioli, in a blender or mini-prep food processor, add Fresh Basil Leaf (1 cup), remaining half of the Garlic (1 1/2 clove), and Mayonnaise (3/4 cup). Pulse until basil is incorporated into the sauce. Add Lemon Juice (1 tablespoon), and pulse again.
• Scrape aioli into a small bowl (it may look curdled). Add Mayonnaise (1/4 cup), and whisk briskly. It should smooth right out.
• Heat grill to medium-high heat, 375-400 degrees F (190-200 degrees C). While grill heats, brush portabella mushroom caps, Radicchio (1), and Red Onion (1) with the marinade.
• Grill portabellas, raddicchio, and red onion until flesh is softened, and exterior begins to take on some grill marks, 8-10 minutes. Toast Whole Wheat Hamburger Bun (6) on the grill until lightly browned.
• To build burgers, place portabellas on the whole wheat hamburger buns, dress with a sprinkle of Smoked Gouda (1 cup), a few red onion rings, raddicchio, red bell peppers, and Tomato (to taste). Top with basil aioli. Enjoy!

GRILLED PORTABELLA SANDWICH WITH GOUDA AND RED PEPPER AIOLI

Steps:

• Spray skillet and inside of buns with non-stick cooking spray. Grill in pan/skillet until lightly toasted.
• Heat olive oil in skillet. Grill mushroom until browned (about 5 minutes each side).
• Spread Red Pepper Aioli on bottom of bun.
• Put Portobello on top.
• Put Gouda Cheese on top of that.
• Put Bean Sprouts on top of that.
• Spread Basil Pesto on top of bun.
• You can also use panini bread and make these into paninis (like we do at the restaurant) if you have a panini press (which I'm too poor to buy).
• RED PEPPER AIOLI SAUCE.
• 3 garlic cloves, peeled and finely missed.
• 1/2 Cup fat-free mayo.
• 1/2 tsp salt.
• 1/4 tsp crushed red pepper.
• 1 large red pepper, diced and cooked well.
• Mix all ingredients in a food processor or extremely well in bowl until combined. Enjoy!

GRILLED PORTABELLA AND BELL PEPPER SANDWICHES

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.

GRILLED PORTOBELLO BURGERS WITH PIQUILLO PEPPER AïOLI AND WATERCRESS

Steps:

• For aioli:
• Puree first 4 ingredients in mini processor. Transfer to small bowl. Whisk in mayonnaise; season with salt, black pepper, and cayenne pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill.
• For mushrooms:
• Arrange mushroom caps and onion slices on baking sheet; brush both sides with oil, then sprinkle with salt, pepper, and thyme. Turn mushrooms, gill side up, and sprinkle with garlic. Let stand at least 30 minutes and up to 2 hours.
• Prepare barbecue (medium-high heat). Place mushrooms, gill side up, and onion slices on rack. Cook until grill marks appear, about 4 minutes. Turn vegetables over, transferring to cooler part of grill. Cover and cook until mushrooms are very tender and onion slices still retain some texture, about 8 minutes. Turn mushrooms, gill side up; top with cheese. Arrange rolls, cut side down, on grill. Cover; cook until cheese on mushrooms melts and cut sides of rolls are golden, about 1 minute longer.
• Arrange roll bottoms on plates; spread with aioli. Top each with mushroom, onion slice, and watercress. Spread cut side of roll tops with aioli; press onto watercress.