Grilled Portabella And Bell Pepper Sandwiches Food

GRILLED PORTOBELLO SANDWICH WITH ROASTED RED PEPPER AND MOZZARELLA

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place the red bell pepper onto the preheated grill, and grill until the skin is completely charred on all sides, 10 to 15 minutes. Place the pepper into a paper bag, seal the bag, and let the pepper cool. When cooled, remove the charred skin, slice the pepper into quarters, and remove the seeds. Thinly slice the pepper and set aside.
• Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil, and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms, and grill until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.
• Lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.
• Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices. Repeat for remaining sandwiches.

GRILLED PORTABELLA AND BELL PEPPER SANDWICHES

Steps:

• Heat gas or charcoal grill. Brush mushrooms, bell pepper and onion with oil; sprinkle with seasoned salt. Place vegetables in grill basket (grill "wok").
• Place grill basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, shaking basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender.
• Cut bread horizontally in half. Mix mayonnaise and pesto; spread over cut sides of bread. Layer lettuce and grilled vegetables on bottom half of bread. Add top of bread. Cut into 6 wedges.

GRILLED PORTABELLA AND BULGUR SALAD "SANDWICHES"

Steps:

• Make vinaigrette:
• With motor running, drop garlic into food processor and finely chop. Add tomatoes, parsley, oil, vinegar, rosemary, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and pulse until tomatoes are finely chopped but not puréed.
• Make salad:
• Peel skin from portabellas using tip of a paring knife, pulling from edge of mushroom toward center. Gently scrape off gills from mushrooms with tip of a spoon. Toss portabellas with 1/2 cup vinaigrette in a 13- by 9-inch glass baking dish and let stand, turning occasionally, 20 minutes.
• Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
• Push 1 wooden pick into each onion wedge to secure for grilling. Toss onion wedges, bell peppers, and zucchini with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers, 6 to 10 minutes for zucchini, 8 to 12 minutes for onion, and 12 to 15 minutes for portabellas).
• Transfer portabellas to a plate and remaining vegetables to a bowl as cooked. Cool slightly, then remove wooden picks and coarsely chop onion, bell peppers, and zucchini.
• While vegetables cook, pour boiling-hot water over bulgur with 1/2 teaspoon salt in a large bowl and let stand until water is absorbed and bulgur is tender, about 5 minutes. Drain in a sieve if any water remains.
• Add vegetables to bulgur with pine nuts and remaining vinaigrette and toss.
• Put one fourth of arugula on each of 4 plates. Top with upside-down portabella. Pack bulgur mixture into a cup measure, then unmold on top of portabella. Top with another portabella, right side up. Serve with an avocado quarter.

GRILLED PORTOBELLO SANDWICH WITH AVOCADO AIOLI

Steps:

• Remove the stems from the mushroom caps, coat with steak sauce, place in a Tupperware container, and marinate in the fridge for at least 1 hour, but preferably overnight.
• Coat a cast iron skillet with vegetable oil and heat over medium heat. Add the tomatoes, onions, and peppers, and sear until nice grill marks form and the onions are soft. Remove from the skillet and set aside.
• Place the mushrooms on the skillet and cook on each side for about 5 - 10 min.
• Add garlic cloves with skin on to a sauce pan full of water. Bring to a boil, turn off heat, cover, let sit for 10 min, and then drain and peel.
• Add cloves to a blender and puree. Add mashed avocado, vegan mayo, and a squeeze of lemon juice. Blend until smooth. Store in the fridge until ready to use.
• Lightly toast bread in a toaster. Then spread aioli on each side. Add two slices of grilled tomato, two mushroom caps, and top with a scoop of grilled onions and peppers.
• Finish the sandwiches on the griddle. Cook each side for about 1 - 2 min over medium heat until firm and crispy with brown grill marks.

GRILLED PORTABELLA MUSHROOM SANDWICHES

Steps:

• pour vinegar into med bowl. Cut peppers into palm size pieces and soak in vinegar.
• Put pieces on grill with skins facing flame.
• Grill until skins are crispy. Cool and peel.
• Coat each mushroom cap,top and bottom, with olive oil. sprinkle garlic, Mrs. Dash, celery salt and pepper on bottom side of mushrooms.
• Grill each mushroom for 5 mins each side.
• Once mushrooms are grilled place red peppers on bottom part of mushroom and cover with provolone chesse. Heat until cheese is melted.
• Toast bread and garnish with sprouts and avacado slices. (tomatoes add a pretty splash of color.) Cut caps in half, build sandwiches and serve.

GRILLED PORTABELLA SANDWICH

Steps:

• Heat gas grill on medium or charcoal grill until coals are ash white.
• Combine all aioli spread ingredients in bowl; mix well. Set aside.
• Place butter into another bowl; microwave 30 seconds or until melted. Stir in coriander, cumin, rosemary, oregano and salt.
• Place vegetables onto grill. Grill, turning vegetables occasionally and brushing with butter mixture, 6-12 minutes or until vegetables are tender. Remove onion and zucchini to plate.
• Turn portabella mushrooms round-side up. Top each mushroom with 1 slice cheese; continue grilling 2-3 minutes or until cheese is melted.
• Spread about 1 tablespoon aioli onto 1 side of each toasted bread slice. Layer 4 slices bread with grilled zucchini, onion slices and mushrooms. Top with second slice of bread. Serve warm.

GRILLED PORTABELLA BURGERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place Red Bell Pepper (2) on a baking sheet, and roast for 30 minutes, until flesh is softened and skin is blackened. Remove red bell peppers from oven, and place in a small glass bowl. Cover bowl with cellophane.
• Let red bell peppers cool until they are comfortable to handle. Peel the skins from the peppers. Pull peppers apart into large chunks, and discard seeds and stems. Set aside.
• Meanwhile, use a spoon to scrape gills from underside of Portabella Mushroom Cap (8).
• In a small bowl, combine Olive Oil (1/4 cup), Worcestershire Sauce (1 tablespoon), Balsamic Vinegar (1 tablespoon), half of the Garlic (1 1/2 clove), Kosher Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon). Whisk to combine.
• For aioli, in a blender or mini-prep food processor, add Fresh Basil Leaf (1 cup), remaining half of the Garlic (1 1/2 clove), and Mayonnaise (3/4 cup). Pulse until basil is incorporated into the sauce. Add Lemon Juice (1 tablespoon), and pulse again.
• Scrape aioli into a small bowl (it may look curdled). Add Mayonnaise (1/4 cup), and whisk briskly. It should smooth right out.
• Heat grill to medium-high heat, 375-400 degrees F (190-200 degrees C). While grill heats, brush portabella mushroom caps, Radicchio (1), and Red Onion (1) with the marinade.
• Grill portabellas, raddicchio, and red onion until flesh is softened, and exterior begins to take on some grill marks, 8-10 minutes. Toast Whole Wheat Hamburger Bun (6) on the grill until lightly browned.
• To build burgers, place portabellas on the whole wheat hamburger buns, dress with a sprinkle of Smoked Gouda (1 cup), a few red onion rings, raddicchio, red bell peppers, and Tomato (to taste). Top with basil aioli. Enjoy!

GRILLED PORTOBELLO, BELL PEPPER, AND GOAT CHEESE SANDWICHES

Steps:

• Prepare grill to medium-high heat.
• Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.
• Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
• Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
• Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

GRILLED ASPARAGUS, RED BELL PEPPER, AND PORTOBELLO MUSHROOMS

Steps:

• Combine olive oil, vinegar, Dijon, sugar, salt, and pepper for the vinaigrette in a small bowl and mix until well combined. Pour in a large resealable bag and add mushrooms, asparagus, and bell pepper. Toss everything together until well combined.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Line a vegetable pan with aluminum foil and place on the preheated grill. Add vegetables with vinaigrette to the pan on the grill.
• Grill vegetables until desired softness or crunchiness is reached, 5 to 7 minutes.

PORTOBELLO GRILLED CHEESE SANDWICH

Steps:

• Coat a large nonstick skillet with olive oil cooking spray and saute mushrooms, pepper and onion 4-5 minutes or until tender. Assemble sandwiches by spraying outside of each slice of bread with olive oil cooking spray. Place one slice low-fat Monterey Jack cheese on top of the bottom piece of bread. Top evenly with vegetable mixture. Top each with 1 tablespoon crumbled blue cheese and the second slice of bread. Cook sandwiches in nonstick skillet over medium heat 2 minutes on each side or until golden brown. NotesSource of recipe: George Baley, American Dairy Association of Indiana

GRILLED PORTOBELLO SANDWICH WITH ROASTED RED PEPPER AIOLI

Steps:

• Make the Aioli first so it has time to allow the tastes to blend:
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• Combine in a food processor: the mayonnaise, 3 cloves of garlic, lemon juice, and 7 ozs (2 peppers worth) roasted red pepper. Spoon into a container and put in the refrigerator to sit. This recipe makes a full cup of aioli (at least double the amount you would need for 4 sandwiches). I recommend using it in other recipes or freezing for your next batch of portobello sandwiches.
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• Marinade and Mushrooms:
• In a ziplock bag, combine balsamic vinegar, olive oil, 3 cloves of garlic, salt, basil, and oregano. Shake to mix. Take the portobello mushrooms and remove the stems. Using a spoon, remove the gills from the underside of the mushrooms. Add the mushrooms to the bag of marinade and marinate for at least half an hour ( I usually prep them the night before and pull them out for dinner the next day and then skip the basting), turning occasionally to make sure all the mushrooms are equally marinated.
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• Preheast your grill for medium high heat.
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• Brush grate with oil, or spray with cooking spray away from the heat or flame. 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.
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• Assemble the sandwich with the wheat buns, mushroom with cheese, 2 Tbsp of Aioli sauce, and extra roasted red pepper slices.
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• NOTE: To roast red peppers, place your rack on the top level in your oven, allow the oven to preheat for 5 minutes, place large strips of red pepper on a sheet skin side up. Broil for 8-10 minutes until pepper skin starts to char, turning half way through cooking. Pull skin off the pepper strips once they have cooled (this is why larger strips of pepper are better - the more strips you have, the longer it takes to peel them.)

GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS

Steps:

• Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
• Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
• Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.