Grilled Mushroom And Swiss Food

GRILLED MUSHROOM SWISS BURGERS

Steps:

• Prepare a grill for medium heat. Lightly oil the grate.
• Divide the ground beef into 6 patties. Season with meat tenderizer, salt and pepper. Set aside.
• Melt the butter in a skillet over medium heat. Add the mushrooms and soy sauce; cook and stir until browned. Set aside and keep warm.
• Grill the patties for about 6 minutes per side, or until cooked through. Divide the mushroom mixture evenly amongst the burgers and top each one with a slice of Swiss cheese. Cover the grill for about 1 minute to allow the cheese to melt. Remove from the grill and serve on hamburger buns.

MUSHROOM GRILLED CHEESE

Steps:

• Heat the oil and butter in a large sauté pan over medium heat. Once the butter is starting to sizzle, add the mushrooms in a single layer. Let them cook for a few minutes undisturbed. Check the bottom of the mushrooms, and, when they're golden brown and caramelized on the edges, flip. Continue to cook until the other side is caramelized, as well. Add the onions and sauté until softened, about 2 minutes. Stir in the garlic.
• Deglaze the pan with the wine and allow the liquid to cook off for another minute. Season with thyme, salt, and pepper to taste. Remove from heat.
• Butter one side of each of the four slices of bread. Assemble the sandwiches with one piece of bread (buttered side out) followed by a slice of cheese, half the mushrooms, another slice of cheese, then a second slice of bread, buttered side out.
• Heat a grill pan over medium heat. Add the sandwiches and grill for 3-5 minutes or until golden and crisp on one side. Carefully flip the sandwiches, cover the pan with a lid or cookie sheet, and cook an additional 2-3 minutes or until the opposite side is golden and cheese is extra melty. Serve immediately.

PORTOBELLO MUSHROOM GRILLED CHEESE

Steps:

• On a slice of bread, layer two slices of cheese, Portobello mushroom cap, two more slices of cheese, then close sandwich with second slice of bread. Spread both sides of sandwich with softened butter and grill in a pan over medium-low heat on both sides until bread is golden and cheese is melted. Cut in half and serve warm.

PORTOBELLO MUSHROOM SWISS 'BURGER'

Steps:

• Heat grill to medium-high heat.
• Brush vegetables evenly with half the dressing. Grill, dressing sides down, 2 to 3 min. or until mushrooms start to soften. Turn vegetables; brush with remaining dressing. Grill 2 to 3 min. or until vegetables are tender. Remove onions from grill.
• Top mushrooms with cheese; grill 1 min. or until melted.
• Mix mayo and mustard until blended; spread onto bottom halves of rolls. Fill with spring mix, mushrooms and onions.

MUSHROOM AND SWISS CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.
• Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.

GRILLED CHICKEN MUSHROOM MELT

Steps:

• 1. In a ziplock back place chicken breasts. In a bowl combine salt and sugar. Pour in buttermilk and stir to combine. Pour into bag and place in fridge 4 hours up to overnight.
• 2. When you are ready to cook drain the brine and remove the chicken breasts. Cut your ziplock bag on the edges except the bottom. This makes a really convenient way to flatten your chicken breasts with less mess.
• 3. Flatten the chicken breasts by half their original thickness. Then cut them in half to create 4 portions.
• 4. At this point let the chicken portions rest while you work on your mushrooms. In a medium pan heat oil and add sliced mushrooms. Cook until the mushrooms begin releasing juice. Add worcestershire sauce and italian seasoning and continue cooking until almost dry. Season with salt and pepper to taste.
• 5. Spray a grill pan with cooking spray. Add Chicken breast to pan. Cook on medium high heat after 2 minutes give the chicken breasts a quarter turn - this creates cross marks. Cook 2 minutes more on that side. Flip the chicken breasts over and repeat the process Turn off heat top with mushrooms and then cheese. Place lid on pan and allow cheese to melt.
• 6. Flip the chicken breasts over and repeat the process Turn off heat top with mushrooms and then cheese. Place in oven and allow cheese to melt.
• 7. Spread top of roll with horseradish sauce and the bottom of roll with spicy mushroom. Place chicken on bottom roll. Additional toppings as desired.