Portabella Patty Melts Recipes

WENDY'S COPYCAT BACON PORTABELLA MUSHROOM MELT

Steps:

• Mix the salt with the beef and form into two patties. Set aside. Melt the butter in a small fry pan and saute the mushrooms over medium heat. Season with salt and pepper. Set aside.
• Meanwhile add the butter to a small saucepan and stir in the flour, cook for 1 min. Slowly add in the milk whisking. Bring the sauce up to a simmer and let thicken. Add the cheese, salt to taste and cayenne, stir well until cheese melts. Set aside keeping warm.
• Heat the BBQ to 425F using a flat top or cast iron pan. Cook the burgers for 4-6 min per side or until internal temperature is 160-165F.
• Butter the brioche buns and toast on the flat top or grill.
• To assemble the burger place a cheese slice on the bottom of the two buns, top with the patty, then the second cheese slice followed by the bacon, cheese sauce and mushrooms and the top of the bun.

PORTOBELLO MELTS

Steps:

• Preheat broiler. Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes. Reserve remaining marinade., Place mushrooms on a greased rack of a broiler pan, stem side down. Broil mushrooms 4 in. from heat until tender, 3-4 minutes per side. Top stem sides with tomato and cheese. Broil until cheese is melted, about 1 minute., Place bread on a baking sheet; brush with reserved marinade. Broil 4 in. from heat until lightly toasted, 45-60 seconds. Top with mushrooms. Sprinkle with chopped basil.

PORTOBELLO PATTY MELTS

Steps:

• Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
• Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you're ready to cook.)
• Take a small baking dish, and put into it olive oil, soy sauce, balsamic vinegar and minced clove of garlic. Add portobello caps, then cover with foil, and roast in a 400-degree oven for 30 to 45 minutes, turning once.
• Set the skillet to medium heat, and put four pieces of rye bread into the butter that remains from cooking the onions. Top each piece with a slice of cheese, then two portobello caps, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.

PORTOBELLO & BLUE CHEESE MELTS

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the onion with the oil and vinegar, spread on a baking tray, then put the mushrooms on top, stem-side up, and scatter over the thyme and some seasoning. Cook in the oven for 15 mins, until starting to soften and caramelise.
• Crumble the cheese into the cavity of the mushrooms and cook for 5 mins more until the cheese is melted and bubbling.
• Split the ciabatta roll in half and lightly toast. Top with a handful of rocket, the sticky onions and the cheese-topped mushrooms. Serve with oven fries, if you like.

PORTABELLA PATTY MELTS

Steps:

• Melt 1 tbsp. butter in a large skillet. Add onion; cook and stir over medium-low heat for 20 minutes to caramelize. Meanwhile, cook mushrooms in a microwave safe dish on high for 2 minutes and sprinkle with garlic. Cut bread slices into 4 pieces to make triangles. Butter 1 side of each and place half the bread buttered side down, in a large skillet. Place equal amounts of cheese on bread in skillet and top with mushrooms, stem side up. Fill mushrooms with onions and top with remaining bread. Cook over medium high heat for about 5 minutes on each side to melt cheese

PORTOBELLO PATTY MELT

Steps:

• Preheat oven to 450 degrees F. Stir paprika, pepper, salt, and 3 tablespoons of olive oil in a small bowl. Rub mushrooms with the mixture and arrange, gill sides down, on a baking sheet. Bake until tender and lightly browned about 20 minutes.
• Heat remaining 1 tablespoon of olive oil in a large skillet over medium-high . Add onion and cook (I also added arugula here after onions were mostly done), stirring often, until softened and lightly browned. 10 to 12 minutes. transfer to small bowl, reserving skillet.
• Spread .5 tablespoon butter on 1 side of each slice of bread. Divide 1 tablespoon of mustard among unbuttered sides of the bread. Top each half with cheese. layer with arugula, onion, mushroom and remaining cheese. Assemble the sandwiches with the buttered sides out.
• Cook the sandwiches in the skillet over medium heat flipping once, until cheese is melted and bread is golden brown, 4 to 5 minutes on each side.
• Serve with small dill pickles.