MARINATED ROASTED PORTOBELLOS
Provided by Trisha Yearwood
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Use a spoon to remove the gills from the underside of the mushrooms. Put the mushrooms in a small baking dish.
- Combine the oil, red pepper flakes, sugar, thyme and garlic in a small saucepot and heat until bubbling and aromatic. Pour the warm oil over the mushrooms, add 1/4 teaspoon salt and toss gently to coat. Cover and marinate at room temperature for at least 1 hour and up to overnight.
- Preheat the oven to 425 degrees F. Arrange the mushrooms on a baking pan and roast until browned and tender, about 30 minutes. Transfer the mushrooms to a serving plate and drizzle with the liquid from the pan.
AIR-FRYER PORTOBELLO MELTS
We're always looking for satisfying vegetarian meals, and this air-fryer sandwich recipe 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 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- 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. Preheat air fryer to 400°., Place mushrooms on greased tray in air-fryer basket, stem side down. Cook until tender, 3-4 minutes per side. Remove from basket. Top stem sides with tomato and cheese; secure with toothpicks. Cook until cheese is melted, about 1 minute. Remove and keep warm; discard toothpicks., Place bread on tray in air-fryer basket; brush with reserved marinade. Cook until lightly toasted, 2-3 minutes. Top with mushrooms. Sprinkle with chopped basil.
Nutrition Facts : Calories 427 calories, Fat 30g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 864mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 4g fiber), Protein 8g 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 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 PORTOBELLOS WITH PESTO
Homemade or storebought pesto can be used in this 30-minute recipe that's perfect for meatless Monday (or any day for that matter). Just scrape away the gills of the mushroom with a spoon, toss the caps with a little olive oil, salt and pepper and roast gill-side down for about 10 minutes. Remove from the oven, fill with pesto and pop them back into the oven for about 10 more minutes. Serve with a pile of rice or a tangle of noodles slicked with butter. There you have it: Satisfying and simple.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 444 milligrams, Sugar 4 grams
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, BROCCOLI, AND RED-PEPPER MELTS
The broiler works double time for these knife-and-fork sandwiches, caramelizing the veggies, then melting the Gouda.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 9
Steps:
- Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
- Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
- Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.
Nutrition Facts : Calories 349 g, Fat 18 g, Fiber 6 g, Protein 16 g
ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE
Meaty portabellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato. I chopped the mushroom stems, sauteed them, and added them to the hamburger patties we barbecued. Yum, yum!
Provided by dimples
Categories Appetizers and Snacks Vegetable Mushrooms
Time 50m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
- Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.
Nutrition Facts : Calories 104.8 calories, Carbohydrate 8.2 g, Cholesterol 9.5 mg, Fat 6.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 2.7 g, Sodium 185.6 mg, Sugar 3.3 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.
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