Portabellaandgoudaburgerwithgarlicmayo Recipes

Steps:

• Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.
• Remove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.
• In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade.
• Spread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.

Steps:

• Heat the peanut oil to 350 degrees F in a large cast-iron skillet.
• Heat a grill pan over medium-high heat. Grill the pineapple slices to get nice grill marks, about 2 minutes per side. Butter and grill the buns as well.
• Set up a breading station of flour, eggs and panko seasoned with salt and pepper, in 3 separate shallow dishes. Dredge each mushroom cap in the flour first, then the egg and finally the panko. Fry the breaded mushrooms until golden brown and cooked through, 4 to 5 minutes. Drain on a baking sheet lined with a cooling rack or paper towels.
• Whisk together the mayonnaise and teriyaki sauce in a small bowl.
• For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns. Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf. Oh man!

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 of the Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
• Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes.
• Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

Steps:

• Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
• Preheat grill for medium-high heat.
• Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Steps:

• Heat gas or charcoal grill.
• In resealable food-storage plastic bag, place mushroom caps. In small bowl, mix vinegar, oil, basil, oregano, garlic, salt and pepper with whisk. Pour over mushrooms; seal bag. Let stand 15 minutes, turning twice.
• Place mushrooms on grill over medium heat; reserve marinade for basting. Cook uncovered, brushing with marinade frequently, 5 to 8 minutes. Turn mushrooms over; cook 3 to 6 minutes longer. Top mushrooms with cheese and place burger buns, cut side down, on grill rack. Cook 2 minutes more or until mushrooms are tender and cheese is melted. Serve mushrooms in buns.

Steps:

• Place mushrooms into a large resealable plastic bag; add soy sauce, balsamic vinegar, and garlic. Seal bag and shake to combine ingredients; marinate mushrooms at room temperature for 2 to 3 hours, turning bag occasionally.
• Preheat grill for medium-high heat and lightly oil the grate.
• Place red bell pepper onto the grate and grill until the skin is blistered and charred, turning often, about 10 minutes. Transfer pepper to a bowl and cover with plastic wrap; let pepper cool. When pepper is cool enough to handle, remove and discard skin, stem and seed the pepper, and chop.
• Mix pepper into mayonnaise in a bowl and stir in cayenne pepper. Chill red pepper mayonnaise until serving time.
• Grill marinated mushroom caps until browned and juicy, about 6 minutes per side. Serve mushrooms on buns, topped with red pepper mayonnaise.

Steps:

• Combine 2 tablespoons olive oil,sliced garlic clove and thyme in a zipper-lock bag.
• Add portabella mushroom caps, zip up and marinate for at least 30 to 45 minutes.
• In the meantime, combine the Garlic Mayo ingredients and allow to blend in the refrigerator.
• When mushroom caps are ready, heat a little olive oil in a skillet (maybe another tablespoon or so) and saute for about 5 minutes, stem side down.
• Try to include as much of the sliced garlic and thyme as possible in the skillet.
• Turn mushroom caps over and top with cheese.
• Cover skillet and cook for about another 5 minutes or until cheese is melted (it will melt very fast, keep an eye on it--).
• Alternatively, these are delicious on the grill as well!
• Serve with tomato on toasted rolls or French bread spread with garlic mayo.
• Really nice with some avocado on the side.

Steps:

• Mix mayonnaise, mustard, 2 teaspoons rosemary and garlic in small bowl.
• Spray grill rack with nonstick spray, then prepare barbecue (medium heat). Brush mushrooms all over with olive oil. Sprinkle each with 1 teaspoon rosemary, then salt and pepper. Grill until tender, about 10 minutes per side.
• Spread mayonnaise mixture over buns. Place mushrooms and arugula on bun bottoms. Cover with bun tops.

Steps:

• Preheat oven to 400 degrees.
• Place garlic in small ovenproof dish and drizzle with olive oil and sprinkle with salt and pepper.
• Cover tightly with foil and roast until tender, about 30 minutes.
• Cool, peel and mash garlic.
• Mix mayonnaise, basil, 1 teaspoon balsamic vinegar and mashed roasted garlic in small bowl. Do ahead Can be made1 day ahead. Cover and chill.
• Melt 4 tablespoons butter in large skillet over medium-high heat.
• Add mushrooms and toss to coat.
• Drizzle remaining 3 tablespoons balsamic vinegar over and cook until tender, stirring often, about 5 minutes.
• Season with salt and pepper. This step can be made 2 hours ahead of time. Let stand at room temperature.
• Rewarm over low heat before continuing.
• Preheat broiler.
• Spread remaining 2 tablespoons butter over cut sides of bread.
• Broil bread, buttered side up, until golden brown, about 2 minutes. Watch closelyto prevent burning.
• Spread desired amount of garlic-basil mayonnaise over toasted sides of bread.
• Arrange mushrooms in even layer over bottom half of bread.
• Springles Parmesan cheese over.
• Arrange tomato slices in single layer over cheese.
• Cover with top half of bread.
• Cut into 6 sandwiches and serve.

Steps:

• Remove stem from portabella mushroom. Discard or reserve for later use.
• On a preheated barbecue, place portabella mushroom gill side down. Slather top of mushroom with 1/2 tbsp of barbecue sauce. Grill for 5 minutes.
• Turn portabella mushroom over, and slather with remaining 1/2 tbsp of barbecue sauce. Grill another 3 minutes.
• Place cheese on top of mushroom, and grill another 1-2 minutes or just until the cheese is melted. If you like your hamburger bun toasted, you may wish to place it on the grill at this time.
• Remove mushroom (and bun) from the grill. Place mushroom on bun, top with tomato and spinach. If using, spread mayo on top half of bun. Serve hot with fries, or other grilled veggies.

Steps:

• Heat oil 1 minute in a skillet.
• Lay mushroom in pan and sprinkle with garlic salt, Worcestershire sauce, and parsley.
• Cook 2 minutes on each side, or until lightly browned.
• Cover pan, lower heat to medium, and cook 5 minutes.
• Place cheese over mushroom.
• Cover and cook until melted.
• If you'd like, clean out the gills of the mushroom, but this is not necessary.