GRILLED PORTOBELLO SANDWICH
Done correctly, a grilled portobello sandwich can be one of the heartiest, most delicious sandwiches out there. Here's how to do it.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Brush mushrooms and onions with dressing. Grill 3 min. on each side. Brush with any remaining dressing; grill an additional 2 min. on each side.
- Spread cut sides of rolls with mayo; fill with mushrooms, onions and Singles.
Nutrition Facts : Calories 360, Fat 22 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 20 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g
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
GRILLED PORTOBELLO SANDWICHES
This sandwich is so good, I've actually made one just for myself, and I don't usually do that. The flavor is absolutely wonderful!-Diane Werner, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the oil, vinegar, salt and pepper. Add the mushrooms and onion; turn to coat., Coat a grill rack with cooking spray before starting the grill. Grill onion over medium heat for 8-10 minutes or until crisp-tender, turning often. Remove and set aside. Grill mushrooms for 3-4 minutes, turning every minute or until lightly browned. Remove and cut into 1/4-in. slices., Layer mushroom and onion on half of each tortilla; sprinkle with cheese. Fold tortilla over filling. Grill for 1-2 minutes on each side or until browned and cheese is melted. Serve with salsa and sour cream.
Nutrition Facts :
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.
GRILLED PORTOBELLO, SCALLION & MANCHEGO SANDWICHES
Provided by Food Network Kitchen
Time 23m
Number Of Ingredients 14
Steps:
- 1. For dressing: Toast pimenton in a small skillet over medium heat, stirring frequently, until fragrant, about 4 minutes. Puree pimenton, piquillo peppers, mayonnaise, vinegar, honey, 1 teaspoon salt, and pepper, to taste, in a blender until smooth. Transfer mixture to a bowl, cover, and refrigerate.
- 2. For vegetables: Preheat grill or stovetop grill pan to medium-high. Brush both sides of the mushrooms with some olive oil and season with salt and pepper. Grill mushrooms, turning once, until tender and slightly charred, about 5 minutes. Brush scallions with olive oil, season with salt and pepper, to taste, and grill, turning occasionally, until soft and slightly charred, about 8 minutes. Transfer to a cutting board and roughly chop.
- 3. Grill bread on both sides until lightly toasted. Rub garlic and spread dressing onto one side of each piece toast. Layer scallions, mushrooms, and cheese on 4 toasts, and top with remaining bread. Press down slightly and cut in half; serve.
Nutrition Facts : Calories 350, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 15 milligrams, Sodium 1370 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 9 grams
GRILLED PORTOBELLO MUSHROOM SANDWICH
Grill portobello mushrooms to perfection for this Grilled Portobello Mushroom Sandwich recipe! You'll love biting into a Healthy Living mushroom sandwich!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Pour 1/4 cup dressing over mushrooms in shallow dish. Refrigerate 1 hour to marinate.
- Heat grill to medium-high heat. Remove mushrooms from marinade; discard marinade. Grill mushrooms 5 min. on each side or until tender.
- Place spinach and tomatoes on bottom halves of rolls; drizzle with remaining dressing. Cover with mushrooms and tops of rolls.
Nutrition Facts : Calories 270, Fat 3 g, SaturatedFat 0.5 g, TransFat 1 g, Cholesterol 0 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
GRILLED PORTOBELLO MUSHROOM SANDWICHES WITH BASIL AIOLI
Aioli is a garlic mayonnaise, popular in southern France, and tasty as a spread on sandwiches. This sandwich is hearty, filling, and packed with flavor! You can use minced garlic from the jar where it calls for the garlic in the aioli, but you can definitely tell the difference. I don't have a press, so I just mince the garlic with a knife. This recipe is from "The Barbecue! Bible" by Steven Raichlen. It is based on using an outdoor grill, but this is a direct-heat method, so you could also use a grill pan (what I do), and it works great too.
Provided by Greeny4444
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
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.
GRILLED EGGPLANT & PORTOBELLO SANDWICH
From Eating Well Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh tomato and spicy arugula. Serve with a mixed green salad.
Provided by Cheri 911
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high.
- Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
- Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
- Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.
Nutrition Facts : Calories 275.9, Fat 12.9, SaturatedFat 2, Sodium 594.6, Carbohydrate 36.7, Fiber 9.4, Sugar 8, Protein 8
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
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