GRILLED PORTOBELLO SANDWICHES
This sandwich is so good, I've actually made one just for myself, and I don't usually do that. The flavor is absolutely wonderful!-Diane Werner, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the oil, vinegar, salt and pepper. Add the mushrooms and onion; turn to coat., Coat a grill rack with cooking spray before starting the grill. Grill onion over medium heat for 8-10 minutes or until crisp-tender, turning often. Remove and set aside. Grill mushrooms for 3-4 minutes, turning every minute or until lightly browned. Remove and cut into 1/4-in. slices., Layer mushroom and onion on half of each tortilla; sprinkle with cheese. Fold tortilla over filling. Grill for 1-2 minutes on each side or until browned and cheese is melted. Serve with salsa and sour cream.
Nutrition Facts :
GRILLED PORTABELLA SANDWICHES OR PANINI
Great vegetarian sandwich. Can make on outdoor grill, panini press, or skillet. These are even better the next day. From Jenny :)
Provided by Vicki in CT
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix together oil, salt and pepper, and garlic. Marinate mushrooms and onions with this for about thirty minutes.
- Grill mushrooms and onions over medium heat until done, brushing on the oil mixture liberally throughout cooking time.
- Cut the bread open length-wise, brush it with the oil, then lightly toast on the grill.
- Layer on the onions and mushrooms. Press sandwich together for a few minutes (I usually use a frying pan to weigh it down).
- Cut into 6 pieces or so and serve.
PORTOBELLO PANINI
Steps:
- Slice the stems off the mushrooms so they can lay completely flat. Slice each cap in half to form 8 round slices.
- Spray a large nonstick grill pan with cooking spray and preheat over medium high heat.
- Top the bottom half of the mushrooms with tomatoes and cheese. Cap with remaining mushroom rounds. Brush the top sides of each sandwich with oil. Place mushroom sandwiches in the pan oil side down and cook for 2 minutes. Brush the top with oil, flip and cook for 2 minutes more. Season with salt and pepper and serve.
GRILLED PORTOBELLO SANDWICH
[DRAFT]
Provided by Food Network
Time 20m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Heat grill to medium heat. Brush mushroom and pepper with reserved artichoke marinade. Grill 5 min. on each side, brushing with any remaining marinade for the last few minutes. Meanwhile, grill 1 to 2 min. on each side or until lightly toast on both sides. Slide mushroom and pepper. Spread 1 toast slice with dressing; spread remaining toast slice with pesto. Fill toast slices with grilled vegetables, cheese and artichokes to make sandwich. Substitute: Substitute KRAFT Zesty Italian Dressing for the reserved artichoke marinade. Make Ahead: Vegetables can be grilled ahead of time; cool, then refrigerate up to 24 hours. Reheat in microwave before using as directed.
GRILLED PORTOBELLO PANINI
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat a grill pan to medium-high heat.
- Add the mushrooms and red peppers to a sheet tray, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Grill the portobellos for 3 minutes per side, 6 minutes total. Grill the red peppers for 5 minutes per side, 10 minutes total. Remove from the grill and set aside until cool enough to handle.
- Cut two 4-inch pieces of bread, then slice in half lengthwise. Spread the Herbed Cream Cheese Spread on each piece of bread. Pile on the grilled portobellos, red peppers and arugula on 2 slices of the bread and close the sandwiches.
- Place the sandwiches on top of the hot grill pan and place a cast-iron skillet on top to press. Cook for 3 to 4 minutes, and then flip and cook 3 to 4 more minutes on the remaining side. Slice on a diagonal and serve.
- Add the cream cheese, basil, chives and garlic to a bowl of a food processor and pulse until smooth and combined. Season with salt and pepper.
PORTABELLA MUSHROOM PANINI
Make and share this Portabella Mushroom Panini recipe from Food.com.
Provided by Mizzy
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- in a small bowl, combine 1 tablespoon of the olive oil with vinegar and salt.
- Place the mushroom slices on a baking sheet and brush with the mixture.
- Roast until the mushrooms are fork-tender, about 20 minutes.
- Brush the red pepper with the remaining tablespoon of olive oil.
- Hold the pepper with a long fork over an open flame, or roast under the broiler, turning often, until the skin gets black on all sides.
- This will take about 7 to 10 minutes over the flame and about 10 minutes in the broiler.
- Put the pepper in a paper bag and close tightly to steam it.
- When the pepper is cool enough to handle, peel off the skin and remove the seeds and stem.
- Slice the pepper into strips.
- To assemble the sandwiches, spread the ciabatta halves with mayo.
- Layer with the arugula leaves and read pepper slives, and top with the portobello slices to cover the length of the sandwiches.
- Spread the remainder of the mayo on the other sides of the bread and serve immediately.
Nutrition Facts : Calories 242.9, Fat 19.8, SaturatedFat 2.9, Cholesterol 7.2, Sodium 2491.7, Carbohydrate 14.8, Fiber 2.5, Sugar 9, Protein 2.8
GRILLED PORTABELLA SANDWICH WITH GOUDA AND RED PEPPER AIOLI
We serve this at Micheal's Cafe in Duncannon, PA. It's an original creation by our late, great executive chef and name sake, Mike. It's by far my favorite item on the menu. I eat it nearly every day that I work. My recipe is my cheap-o take on his recipe. Their's is MUCH better. The red pepper aioli can be made and held in the refrigerator for a little while and it's really great on anything. I use the store bought pesto (Classico, in a jar near the pasta sauces) since I've never attempted to make it myself. I hope you all enjoy it as much as I do!!
Provided by PSU Lioness
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 376, Fat 15.2, SaturatedFat 2.5, Cholesterol 12.8, Sodium 2345.9, Carbohydrate 54.1, Fiber 8.8, Sugar 20.6, Protein 8.7
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