BADA BING BETTY'S TUSCAN PORTOBELLO MELT (GRILLED CHEESE)
Also known as Tuscan Portobello Melt.This winning recipe (combined with Recipe #193721) was Betty Fraser's entry for the Top Chef episode where the competitors had to present a "comfort food". The soup and sandwich combo will become a featured item on TGI Friday's menu. The judges raved about then and I know why. Delicious!
Provided by SharleneW
Categories Lunch/Snacks
Time 40m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a medium skillet, combine 2 tablespoons olive oil and red onion. Cook over medium heat until onions are beginning to soften. Season with salt and pepper and transfer to a roasting dish.
- In the same skillet, combine tomatoes and balsamic vinegar. Cook over medium heat until the tomatoes are beginning to soften. Transfer to roasting dish with onions.
- In a medium bowl, gently toss Portobello mushrooms with 1 tablespoon olive oil. Transfer to roasting dish with other ingredients. Add white wine.
- Place roasting dish in oven and bake for 20-30 minutes. Remove from oven and let mixture cool to room temperature.
- In a small saucepan, combine butter and thyme springs. Cook over low heat until butter is melted. Remove from heat and discard thyme.
- Brush one side of each slice of bread with butter. Place slices buttered side down on a clean surface. Top half of the slices with 1/4 cup provolone cheese and 1/4 cup Monterey jack cheese. Top cheese with mushroom mixture, dividing evenly between the slices. Top with remaining bread slices.
- Heat a griddle (or frying pan) to medium high heat. Place sandwiches on griddle to brown. Flip after 2 minutes to brown other side and cook until golden brown and cheese is melted.
- To serve: Cut in half and serve with a cup of soup.
GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC
Provided by Alex Guarnaschelli
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the grill. Preheat the oven to 350 degrees F.
- In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
- In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
- In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
- Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.
PORTOBELLO & BLUE CHEESE MELTS
A veggie treat that is so tasty everyone will want one!
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 444 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 2.34 milligram of sodium
PORTOBELLO-GOUDA GRILLED SANDWICHES
Take a simple grilled cheese sandwich to the next level with the earthy, rustic flavors of portobello mushrooms and gouda cheese. -Sheryl Bergman, Shady Side, Maryland
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute mushrooms in 1 tablespoon butter until tender. Place cheese on two bread slices; top with mushrooms, tomato and remaining bread. Spread outsides of sandwiches with remaining butter., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.
Nutrition Facts : Calories 498 calories, Fat 31g fat (19g saturated fat), Cholesterol 100mg cholesterol, Sodium 984mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g 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
TUSCAN PORTABELLA MELT
"Top Chef", winner's dish to be added to T.G.I Friday's menu. The popular franchise will soon be serving a portobello mushroom sandwich, a "kicked-up" version of one of Betty Fraser's childhood favorites(grilled cheese sandwich). Contestant Betty Fraser, Bada Bing Betty, shared her winning recipe on the Today show. The "winning sandwich" was served with a Smokin'Fire Roasted Pepper Soup #193721 by Sharlene-W, a lovely and satisfying meal.
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- TO MAKE (MAKE 1st) THE ONION & TOMATO MIX:.
- On a cutting board, cut the onion crosswise in half.
- Cut the grape tomatoes in half lengthwise.
- Heat oil in a sauté pan; add the onions and sauté for 2 minutes.
- Add remaining ingredients and cook for an additional 2 minutes or until the tomatoes are tender.
- Transfer to a bowl, and thouroughly cool, prior to refrigerating. (If making it earlier in the day).
- TO MAKE (MAKE 2nd)GRILLED PORTOBELLOS:.
- Season grill side or marinated mushrooms with salt & pepper blend.
- Place mushrooms(cap up/veil down)on a clean, hot section of broiler and cook for 1.5 minutes.
- Flip, season and cook for an additional 1.5 minutes.(Just make sure they are cooked but not rubbery).
- Transfer to a paper-toweled plate in a single layer.
- Thoroughly cool before refrigerating (If making earlier in the day).
- TO MAKE THE TUSCAN PORTOBELLO MELT:.
- Place tomato onion mix and sliced mushrooms next to each other on microwaveable plate and heat for 20-30 seconds. (If they have been cooled in the refrigerator - as if made earlier in the day).
- Build sandwich on first slice of bread in this order: provolone cheese, warmed tomato & onion mix and Portobello mushrooms, top with shingled Monterey Jack Cheese and second slice of bread.
- Heat sauté pan over medium heat.
- Evenly brush the top of sandwich with garlic oil.
- Flip and place sandwich into sauté pan oil side down.
- Brush second slice of bread with garlic oil.
- Cover pan and cook sandwich until golden brown, do not burn.
- Flip sandwich and press down lightly with metal spatula.
- Cover and continue to cook until golden brown.
- Slice sandwich diagonally in half.
- Serve with fire roasted pepper soup and sprinkle (all) with chopped parsley.
- Enjoy!
Nutrition Facts : Calories 147.1, Fat 8.9, SaturatedFat 2, Cholesterol 4.7, Sodium 56.3, Carbohydrate 14.6, Fiber 2.7, Sugar 6.1, Protein 4.8
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.
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