Portobello Mushroom Sandwiches With Cranberry Dijon Mustard Recipes

PORTOBELLO MUSHROOM SANDWICHES WITH CRANBERRY DIJON MUSTARD

Steps:

• Mustard---heat the oil in a small skillet; saute the shallot until soft, about 3 minutes.
• Combine the mustard, cranberry sauce, cooked shallots, and vinegar in a food processor; pulse until pureed.
• Use immediately or store in the refrigerator for up to 1 week.
• To marinate the mushrooms, whisk together the oil, vinegar, marjoram, garlic, and sugar in a bowl; set the clean mushrooms, stem side down, in a glass baking dish; pour the marinade over the mushrooms; cover with plastic wrap and refrigerate for 15 minutes.
• Preheat the broiler or prepare a hot fire in a charcoal or gas grill.
• Arrange the drained mushrooms on the broiler pan and broil 6 inches from the heat, or place on the grill.
• Cook for 3-5 minutes on each side, depending on the size of the mushrooms; set aside to cool slightly.
• Lightly toast the cut sides of the split rolls.
• Place each on an individual serving plate and spread with cranberry mustard.
• Place a grilled mushroom on each roll bottom; sprinkle with salt and a few grinds of black pepper.
• Top with the other half of the roll and serve immediately.

BREADED PORTOBELLO MUSHROOMS WITH DIJON

Steps:

• Preheat the oven to 400°F. Line a small baking sheet with parchment. Lightly mist the parchment with spray.
• Put the croutons in a resealable plastic bag. Using the flat side of a meat mallet or the underside of a skillet, pound the croutons until they are crushed into crumbs, being careful not to crush them too finely (they should be coarser than bread crumbs). Transfer the crumbs to a medium shallow bowl. Set aside.
• Brush all sides of one of the mushroom caps with half of the mustard. Dip it in the crumbs to coat it on all sides. Place it on the prepared baking sheet, gills up. Lightly mist the top with spray. Repeat with the remaining mushroom, mustard, and crumbs. Bake the mushrooms until they are cooked through and the breading is crisp, 5 to 7 minutes per side. Serve immediately.
• Each (1 breaded mushroom) serving has:
• Calories: 64
• Protein: 3g
• Carbohydrates: 10g
• Trace Fat
• Saturated Fat: 0g
• Cholesterol: 0mg
• Fiber: 1g
• Sodium: 229mg

GRILLED PORTOBELLO MUSHROOM SANDWICHES WITH BASIL AIOLI

Steps:

• Make the basil aioli: Combine the mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season with salt and pepper to taste.
• For the sandwiches: Cut the stems off the portobello mushrooms flush with the mushroom caps. Using the tip of a paring knife, make tiny holes in the caps and insert the garlic slivers and rosemary leaves (if using).
• Combine the olive oil and balsamic vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with some of the oil and vinegar mixture and season them with salt and pepper.
• Set up the grill for direct grilling and preheat to high.
• When ready to cook, place a vegetable grate on the hot grill and preheat the vegetable grate for 5 minutes.
• Arrange the portobello caps, rounded side down, and the tomato slices on the hot grate and grill, turning with a spatula, until nicely browned and soft, 3 to 6 minutes per side. Brush the vegetables once or twice as they cook with the oil and vinegar mixture.
• Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, the tomato slices, and the arugula, and enjoy.

PORTOBELLO MUSHROOM BURGERS WITH BASIL-MUSTARD SAUCE

Steps:

• Mix first 4 ingredients in small bowl. Season with salt and pepper. Whisk olive oil and garlic in another small bowl.
• Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When wood chips begin to smoke, brush mushroom caps on both sides with garlic oil. Season with salt and pepper. Grill mushrooms until tender and golden brown, about 4 minutes per side. Transfer to platter; cover with foil to keep warm. Grill cut side of hamburger buns until light golden, about 2 minutes.
• Place bottom half of hamburger bun on each plate. Top each with 1 mushroom, then 1 lettuce leaf and 1 tomato slice. Spoon some basil-mustard sauce over tomato and top with bun. Pass remaining basil-mustard sauce separately.

PORTOBELLO MUSHROOM SANDWICHES WITH ARUGULA AND BACON

Steps:

• Start a charcoal grill. Lightly brush the bread slices with 1 teaspoon of garlic or olive oil and brush the mushrooms with the rest. Grill the bread until toasted, about 1 minute per side. Grill the mushrooms until tender, about 4 minutes per side. Let cool. Slice into 1-inch-thick strips.
• In a medium-size bowl, whisk together the mustard, lemon juice, olive oil, salt and pepper. Add the arugula and toss to coat. Divide half the arugula on half the bread. Top each with 1 slice of bacon, the remaining arugula and the remaining bread. Serve immediately.

CRANBERRY MUSTARD

Steps:

• In a small bowl, combine all the ingredients & stir well.

CRANBERRY MUSTARD

Steps:

• Combine all ingredients in a medium saucepan.
• Bring to a boil, reduce heat and cook for 5 minutes, stirring occasionally.