PORTOBELLO SANDWICHES
Quick, juicy burgers. My friends and I eat them at least once a week!
Provided by CHOLLE
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on broiler, and adjust rack so it is as close to heat source as possible.
- In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
- Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
- Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
- In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.
Nutrition Facts : Calories 445.1 calories, Carbohydrate 31.4 g, Cholesterol 5.2 mg, Fat 33.4 g, Fiber 3.5 g, Protein 7.8 g, SaturatedFat 5 g, Sodium 426 mg, Sugar 7.3 g
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.
PORTOBELLO MUSHROOM SANDWICHES WITH ARUGULA AND BACON
Provided by Molly O'Neill
Categories dinner, main course
Time 20m
Yield Four servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 15 grams, Carbohydrate 35 grams, Fat 22 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 589 milligrams, Sugar 8 grams, TransFat 0 grams
GRILLED PORTOBELLO WITH BASIL MAYONNAISE SANDWICH
A light vegetarian sandwich with great flavor that is perfect for summer. You can use just about any type of bread but Kaiser rolls or burger buns are best. I like to serve this with grilled squash and a glass of white wine!
Provided by Rotorwife
Categories Main Dish Recipes Sandwich Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
- Arrange the portobello mushrooms gill-side up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
- Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.
- Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 35.6 g, Cholesterol 12.1 mg, Fat 27.7 g, Fiber 4.3 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 417.4 mg, Sugar 8.2 g
ROASTED PORTOBELLOS WITH PESTO
Homemade or storebought pesto can be used in this 30-minute recipe that's perfect for meatless Monday (or any day for that matter). Just scrape away the gills of the mushroom with a spoon, toss the caps with a little olive oil, salt and pepper and roast gill-side down for about 10 minutes. Remove from the oven, fill with pesto and pop them back into the oven for about 10 more minutes. Serve with a pile of rice or a tangle of noodles slicked with butter. There you have it: Satisfying and simple.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 444 milligrams, Sugar 4 grams
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