ROASTED PORTOBELLO, RED PEPPER, ARUGULA AND MOZZARELLA GRILLED CHEESE
You could no-problem scarf down a whole one of these yummy meaty gooey grilled cheese sammies in one sitting. This recipe makes two (very filling) large sandwiches-ample food for 4 people. For a casual dinner, serve with a green salad.
Provided by Letty | @lettyskitchen
Categories Lunch
Time 45m
Number Of Ingredients 8
Steps:
- Cut off the stem inside the portobellos. With a spoon, scrape out and discard the dark gills. Place the mushrooms in a shallow pan, tops down. Pour 2 tablespoons of the dressing in each mushroom cavity and turn them over a few times so all sides are coated with the marinade.
- Heat the oven to 350° F. Heat a large ovenproof skillet over medium-high flame. Add a tablespoon of oil and swirl the pan so the oil coats the bottom of the pan with a thin film. Slip the mushrooms into the pan, tops down. Sear 5 minutes, or until they take on a rich golden tan. Season with a pinch of salt and freshly ground pepper.
- Turn the mushrooms so the seared side is up. Place the skillet in the oven and roast 15 to 20 minutes. Remove from the oven and transfer the mushrooms to a plate. Set aside the skillet, keeping the marinade and roasting juices in the pan.
- Slice the bread 1/2 inch thick. You'll need 4 (~8 x 3-inch) slices for this recipe. Cut the red pepper into 4 (2 ½ inch-wide) portions.
- Build the sandwiches. Arrange two slices of bread, each with 2 slices of mozzarella cheese. Top each slice of bread with 2 roasted mushrooms followed by 2 portions of red pepper. Scrunch as much arugula as you can manage over the peppers, and then top with the remaining cheese and bread.
- Return the skillet to the stovetop over medium-high flame. Melt a dollop of butter into the oil and vinegar marinade/mushroom juices remaining in the pan.
- Place the sandwiches in the skillet, pressing gently on the tops for a minute or so. Cook 3 or 4 minutes, until golden. Carefully flip the sandwich to the other side and cook another 3 or so minutes, until the cheese melts and the bread is crispy golden.
- Cut in half and serve immediately.
Nutrition Facts : ServingSize 4 g, Calories 475 kcal, Carbohydrate 23 g, Protein 24 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 82 mg, Sodium 1109 mg, Fiber 3 g, Sugar 8 g
ROASTED PORTOBELLO MELTS
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 50m
Yield Makes 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Brush both sides of mushrooms with oil. Arrange, stem-side down, in a 9-by-13-inch baking dish; season with salt and pepper and top with rosemary. Roast, flipping once, until mushrooms are tender, about 25 minutes. Let cool; slice 1/4 inch thick on the bias.
- Heat broiler. Spread 2 tablespoons bechamel on each bread slice. Divide sliced mushrooms among slices, then top each with 1/4 cup Gruyere. Broil until cheese is melted, 1 to 2 minutes. Serve.
MOZZARELLA STUFFED PORTOBELLOS
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 26m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
- While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
- Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.
PORTOBELLO BURGERS WITH ROASTED PEPPER PASTE AND SMOKED MOZZARELLA
This is a vegetarian menu that is super fun and sure to please meat-eaters and meat-free-ers alike.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 42m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine first 4 ingredients in the bottom of a large food storage bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.
- Grill mushrooms on indoor electric grill, starting with caps down, turning to caps up, 6 minutes on each side. Pan-fry in large nonstick skillet for same amount of time. Season caps while they cook on each side with grill seasoning or a little salt and pepper. Melt the smoked cheese over mushroom caps in the last minute of grill time.
- To make the red pepper paste, combine the roasted red peppers, oil, parsley, garlic, salt, and pepper in food processor and pulse grind into thick sauce.
- To serve, place the grilled mushroom caps topped with melted cheese on the bun bottoms. Top with spinach and onion. Spread bun tops with roasted pepper paste. Serve with Tomato and Onion Salad and Pasta Salad with Ricotta Salata and Broccolini.
ROASTED PORTABELLA AND MOZZARELLA MELT
This sandwich is great with gooey cheese and juicy, meaty mushrooms, layered between deliciously crispy, toasted bread.
Provided by Sharon123
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Rub mushrooms with olive oil and vinegar.
- Season with salt and pepper.
- Place mushrooms flesh side down on a baking tray and roast for 10-12 minutes, or until soft.
- Thinly slice mushrooms once cooled.
- Do not turn off oven.
- Spread pesto on all 8 pieces of bread.
- Divide mozzarella on 4 pieces of bread.
- Put tomato slices on top of cheese.
- Place portobello slices on top of tomato and put remaining 4 slices of bread on top to complete sandwiches.
- Heat a medium nonstick skillet over medium heat.
- Melt margarine.
- Add sandwiches, two at a time, and cook until browned on one side (place a heavy object on each sandwich to help it brown evenly).
- Turn over and brown the other side.
- Each side should take 2-3 minutes to brown.
- Place sandwiches on a baking sheet and finish cooking in the oven for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 322.8, Fat 15.7, SaturatedFat 6.8, Cholesterol 33.6, Sodium 560.2, Carbohydrate 27.8, Fiber 4.6, Sugar 6.3, Protein 17.8
ROASTED PORTOBELLO CAPRESE SALAD
Tomatoes are roasted and then layered with the other traditional ingredients of a caprese salad -- mozzarella and basil -- over mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place mushrooms and garlic on a rimmed baking sheet; coat with oil and vinegar. Sprinkle with 1 teaspoon salt, and season with pepper. Roast, shaking sheet occasionally, for 20 minutes. Flip mushrooms and garlic to recoat with oil. Add tomatoes; flip to coat in oil, sprinkle with remaining teaspoon salt, and season with pepper. Roast until mushrooms are tender and tomatoes are soft, 20 minutes more.
- Rub softened garlic onto mushrooms. Place 1 mushroom on each of 4 plates, and top each with some basil. Stack another mushroom and 1 mozzarella slice onto each. Layer more basil, 1 tomato slice, more basil, then another tomato onto each. Divide arugula among plates, and drizzle with pan juices. Serve with bread if desired.
Nutrition Facts : Calories 529 g, Cholesterol 30 g, Fat 36 g, Fiber 5 g, Protein 22 g, Sodium 1373 g
MOZZARELLA-MUSHROOM MELT
Roasted portobello mushrooms and mozzarella cheese form a savory filling for this satisfying sandwich. Toast it in a hot pan for crunchy, melty results.
Provided by My Food and Family
Categories Meal Recipes
Time 40m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Cover 1 bun half with 1 cheese slice and mushrooms; top with remaining cheese slice and bun half.
- Brush outside of sandwich with dressing.
- Cook in skillet on medium heat 3 min. on each side or until cheese is melted and sandwich is golden brown on both sides.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 12 g
PORTOBELLO MELTS
We're always looking for satisfying vegetarian meals, and this one tops the list. These melts are especially delicious in the summer when we have tons of homegrown tomatoes. -Amy Smalley, Morehead, Kentucky
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 460 calories, Fat 35g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 934mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
PORTOBELLO PATTY MELTS
This is a traditional patty melt in all ways save the fact that the beef has been swapped out for roasted portobello-mushroom caps. It otherwise hews closely to the recipe served at Tiny Naylor's drive-in restaurant in Los Angeles in the 1950s, and to the ones used in coffee shops and diners across the country. But those mushrooms! Roasted in the oven in a marinade of oil, balsamic vinegar, soy and garlic, they take on immense flavor and density, and provide a terrific foil to the caramelized onions, Swiss cheese and butter-griddled rye bread.
Provided by Sam Sifton
Categories sandwiches
Time 1h
Yield Serves 4
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 29 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 16 grams, Sodium 807 milligrams, Sugar 10 grams, TransFat 0 grams
ROASTED PORTABELLA MUSHROOMS
Easy Roasted Portabella Mushrooms. Topped 2 ways for a delicious and healthy vegetarian feast! Visit www.oatandsesame.com to get the recipe for version #2 featuring avocado brown rice! Yum!
Provided by OatandSesame
Categories Vegetable
Time 1h
Yield 2 mushrooms, 2 serving(s)
Number Of Ingredients 12
Steps:
- PREPARE THE MUSHROOMS.
- Remove the stems from the mushrooms.
- With a wet paper towel or mushroom brush, clean the mushroom tops so they are free of any dirt.
- Combine the marinade ingredients in a plastic bag and add the mushrooms. Marinate for at least 30 minutes up to 24 hours. Toss the mixture a few times during the marinade process.
- When your ready, roast the mushrooms on a foil lined rimmed baking sheet for 20 minutes at 400F, flipping the mushroom halfway through.
- While the mushrooms are roasting, prepare the pine nuts, zucchini noodle & tomato mixture.
- PREPARE THE PINE NUTS, ZUCCHINI & TOMATOES.
- In a small skillet, heat the pine nuts until just starting to brown, tossing as they heat. Set aside.
- Cut the tomatoes in half, place in a bowl and season with salt. Set aside.
- Using a julienne peeler or spiralizer, make the zucchini noodles.
- If the zucchini is particularly watery, you can blot it with a paper towel.
- Otherwise, when there is about 5 minutes left on the mushrooms, proceed to heat a small skillet with a tablespoon of olive oil. Add the zucchini noodles and cherry tomatoes. Heat for 3-4 minutes, tossing a bit while you go, until tomatoes start to wilt and zucchini is heated through.
- Season with salt and pepper.
- PUT IT ALL TOGETHER.
- Once the mushrooms are tender, remove and sprinkle with sea salt (I used Maldon finishing salt available here) and the chopped thyme.
- Plate the mushrooms, top with zucchini tomato mixture.
- Sprinkle with toasted pine nuts, cheese and fresh parsley.
Nutrition Facts : Calories 493.6, Fat 19.2, SaturatedFat 1.9, Sodium 1044.8, Carbohydrate 23.8, Fiber 4.9, Sugar 11.7, Protein 8.8
ROASTED PORTABELLA MUSHROOMS WITH BLUE CHEESE
This recipe works well as an appetizer or as a sandwich on a toasted bun. Recipe is from All Recipes. Updated 3-1-08 as a result of 2Bleu's review.
Provided by CookingONTheSide
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven or toaster oven to 425 degrees F.
- Place mushroom caps, gill side up, on baking sheet.
- Drizzle with soy sauce and add a few grinds of black pepper to each cap.
- Bake for 25 minutes.
- Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap.
- Return to oven and bake an additional 10 minutes, or until cheese is fully melted.
Nutrition Facts : Calories 91.2, Fat 6.1, SaturatedFat 2.7, Cholesterol 9.5, Sodium 481.6, Carbohydrate 5.3, Fiber 1.3, Sugar 1.7, Protein 5.3
More about "roasted portabella and mozzarella melt recipes"
ROASTED PORTOBELLO AND MOZZARELLA MELT - DELICIOUS LIVING
From deliciousliving.com
Servings 4Calories 307 per servingEstimated Reading Time 1 min
ROASTED PORTABELLA, TOMATO & MOZZARELLA | TASTY …
From tastykitchen.com
CAPRESE STUFFED PORTOBELLO MUSHROOMS - CAFE DELITES
From cafedelites.com
ROASTED PORTOBELLO AND MOZZARELLA MELT RECIPE
From familyoven.com
ROASTED PORTOBELLO SANDWICH – A COUPLE COOKS
From acouplecooks.com
EASY PORTOBELLO MUSHROOM PIZZA – A COUPLE COOKS
From acouplecooks.com
ROASTED PORTABELLA AND MOZZARELLA MELT RECIPES
From tfrecipes.com
PORTOBELLO BURGERS WITH ROASTED RED PEPPERS, …
From slenderkitchen.com
MARINATED PORTOBELLO MUSHROOM SANDWICH WITH GRILLED …
From poshjournal.com
ROASTED PORTABELLA AND MOZZARELLA MELT RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
ROASTED PORTABELLO MUSHROOMS RECIPE (WITH …
From cucinabyelena.com
EASY OVEN ROASTED PORTOBELLO PIZZA IN 20 MIN
From savorandsavvy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #lunch #eggs-dairy #vegetables #american #vegetarian #cheese #dietary #sandwiches #comfort-food #midwestern #mushrooms #taste-mood
You'll also love