Portobello Schnitzel Recipes

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.

Steps:

• Whisk together the eggs and milk and pour into a large, shallow bowl. Place the bread crumbs on a plate. One at a time, dip the mushrooms into the egg mixture, making sure that they are thoroughly coated, and dredge the mushrooms in the bread crumbs until they are completely covered. Transfer the mushrooms to a clean platter.
• In a medium skillet, add 1 1/2 cups olive oil and set over high heat. When the oil is very hot, fry the mushrooms one at a time until golden, 3 to 4 minutes a side, lowering the heat if they cook too quickly. Drain on a rack or paper towels. Sprinkle them with salt on both sides, transfer to a platter and keep warm.
• Pour out the oil and return the pan to medium heat. Add 1 tablespoon olive oil to the pan along with the lemon juice, capers and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Whisk in the butter and parsley. Pour the sauce over the mushrooms and serve.

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:

• Preheat the broiler. Put the mushroom caps gill-side up on a baking sheet. Broil until they release their juices, about 7 minutes. Flip the mushrooms, brush the tops with 1 tablespoon vegetable oil and broil until lightly browned and the juices have cooked off, 7 to 10 more minutes. Let cool slightly.
• Meanwhile, thinly slice the cabbage and onion. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage, onion, caraway seeds and ½ teaspoon salt and cook, stirring, until the cabbage is crisp-tender, about 7 minutes. Add the vinegar and 2 tablespoons water and cook until reduced, 7 more minutes. Stir in the parsley; season with salt and pepper.
• While the cabbage cooks, heat about 1/2 inch of vegetable oil in a large deep skillet over medium-high heat. Lightly beat the eggs with 1/2 teaspoon salt in a shallow bowl. Put the flour and breadcrumbs in separate shallow bowls. Press the mushrooms with paper towels to flatten and absorb any liquid. Coat in the flour, then the egg, then the breadcrumbs. Fry in batches until browned and crisp, 1 to 2 minutes per side. Drain on paper towels and sprinkle with salt. Serve with the cabbage and applesauce.

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
• For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
• Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
• To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
• Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

Steps:

• Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
• To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
• Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
• To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.