Portobello Breakfast Stacks Or Biscuit Sandwiches Recipes

PORTOBELLO BREAKFAST STACKS (OR BISCUIT SANDWICHES)

Steps:

• Heat a skillet with half of the butter over medium heat.
• With a spoon, gently scrape out the dark inside of the mushrooms caps, being careful not to break the cap.
• Add the mushrooms to the skillet, and sprinkle with salt. Cook for about 10 minutes depending on the size, turning once. (I covered them for about half the cooking time to be sure they cooked through.).
• When they are tender and their juices begin to release, tansfer to a plate.
• In the same pan, cook the Canadian bacon or ham over medium-high heat for about 1 to 2 minutes on each side, until they are lightly browned.
• Place each slice over each of the mushroom caps.
• Meanwhile, in a separate skillet, heat the butter over medium heat.
• Wisk the eggs with the water and add the eggs to the skillet, stirring and cooking the eggs until done, about 3 or 4 minutes. Season with salt and pepper to taste.
• Spoon 1/2 of the scrambled eggs on top of each mushroom stack.
• Spoon 1 teaspoon of pesto over each and top with some basil ribbons and 1 teaspoon of Parmesan cheese.

PORTOBELLO STACKS

Steps:

• Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
• Bake in preheated oven for 30 minutes, or until cheese is golden brown.

BISCUIT BREAKFAST SANDWICHES

Steps:

• Make the biscuits: Position a rack in the center of the oven and heat the oven to 425 degrees. Butter a small baking sheet. (Keep the cubed butter cold.)
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cold butter and toss to coat, then cut the butter into the flour using a pastry cutter or rub and pinch it in with your fingers until the mixture resembles coarse sand with no bits larger than the size of gravel.
• Add the milk all at once and quickly stir with a fork until the dough comes together in a shaggy mass. Use the fork to scoop and drop 4 even mounds of dough onto the prepared sheet, spacing apart. Gently pat the tops and sides to form round pucks; it's OK if the tops are a little craggy.
• Bake until golden brown, 20 to 23 minutes. Let cool on the pan on a rack while preparing the fillings.
• Make the fillings: Beat the eggs in a medium bowl until well mixed but not frothy. Season very generously with salt and pepper and beat again. Heat a medium nonstick or well-seasoned cast-iron skillet over medium until hot, 2 to 3 minutes. Add the butter, turn the heat to low and swirl the butter to evenly coat the bottom of the pan. When the butter has melted about halfway, add the eggs all at once. Cook, stirring gently, until mostly set but still a little wet, 1 to 2 minutes, then spread in an even layer.
• Once the bottom and edges are fully set, turn off the heat and cut the egg pancake in quarters using the spatula. Set a slice of cheese over each quarter. Slice each of the biscuits in half and spread jam on both halves. If you want bacon, sausage or ham, place them over the bottom halves. Slide the cheesy egg quarters over the bottom halves (or meat) and fold over any corners that stick out. Sandwich with the top halves and serve warm.

PORTOBELLO BURGER STACK

Steps:

• Trim the stems and clean mushrooms. Note, it's not necessary to remove the gills, as this is a dark marinade.
• Place the mushrooms, gill side up on a clean baking tray.
• Mix oil garlic, balsamic vinegar, and basil together in a bowl.
• Pour this mixture over the caps and leave for 15-20 minutes to allow the flavours to infuse in the meat of the mushrooms.
• Preheat grill to 350F - 400F, medium high heat.
• Oil the grill well to prevent sticking.
• Place the mushroom caps, gill side up, on the barbecue. Cool for 3-4 minutes or until nice char marks are achieved, Flip and cook for 2 more minutes.
• Place the buns on the warming rack to heat through.
• Top two caps with the feta, top the next two caps with the Cambozola cheese and finish with remaining grated provolone. Close the lid and cook until cheese has melted.
• Remove the mushrooms and buns from grill.
• Spread olive tapenade on the toasted buns, top with two cheesy mushroom caps, roasted peppers, sprouts, tomato, and red onion,.
• Serve and enjoy!

GRILLED STEAK AND PORTOBELLO STACKS

Steps:

• In a small bowl, combine 2 tablespoons oil and herbes de Provence. Rub over tenderloin; cover and refrigerate for 2 hours. Place mushrooms in a small bowl; toss with vinegar and remaining oil. Cover and refrigerate until grilling., In a large skillet, cook the onion, sugar, salt and pepper in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Remove from the heat; stir in vinegar. Set aside. , In a small bowl, combine the sauce ingredients. Cover and refrigerate until serving., Grill tenderloin and mushrooms, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and mushrooms are tender. Let tenderloin stand for 10 minutes. , Meanwhile, brush both sides of bread with butter. Grill over medium heat for 1 minute on each side or until browned. Toss salad greens with vinaigrette. Cut tenderloin and mushrooms into thin slices. , Divide mushrooms among four slices of bread. Layer with roasted peppers, greens and another slice of bread. Top each with onion mixture and beef. Spread sauce over remaining slices of bread; place over beef. Cut each sandwich diagonally in half.