Grilled Portobello Mushroom Roasted Red Pepper Goat Cheese Wrap Recipe 445 Food

ROASTED RED PEPPER, PORTOBELLO & GOAT CHEESE GRILLED CHEESE

Steps:

• Preheat oven to 450F.
• While oven is preheating, brush mushroom with olive oil, sprinkle with garlic powder, paprika, & salt & pepper.
• Once oven is preheated, place mushroom and red pepper directly on rack. Place cookie sheet below to catch any dripping juice.
• Cook portobello about 15-20 minutes before removing, cook red pepper about 30 minutes, or until skin is black and blistering.
• After removing red pepper, place in a glass bowl with lid, or plastic wrap covering the top. This steams the red pepper, making the skin easier to remove.
• Once red pepper has cooled enough to handle, remove skin by rubbing/pulling with fingers.
• Butter the outside of each slice of bread, spread mayo on the inside of each slice.
• Place slices of roasted red pepper (I used half the pepper), slices of portobello mushroom, chopped basil, and enough goat cheese to cover the sandwich (about 60 grams in my case). Add more salt & pepper is desired.
• In a pan on medium heat with a lid, cook grilled cheese until browned and cheese is melting.
• Serve!

GRILLED PORTOBELLO MUSHROOMS

Steps:

• Several hours before cooking, place portobello mushrooms in a large sealable plastic bag. Pour in some olive oil, enough to coat all mushrooms, plus some excess. Sprinkle a little salt and some cracked pepper into the bag. Add about a tablespoon of minced garlic. Seal bag and shake. Refrigerate for a few hours.
• Preheat grill to high, remove the mushrooms from the bags and place on grill for 5 to 7 minutes per side or longer; you really can't overcook them. Flip them every few minutes or so.

GRILLED PORTOBELLO MUSHROOM, ROASTED RED PEPPER & GOAT CHEESE WRAP RECIPE - (4.4/5)

Steps:

• Mix the garlic powder, salt, pepper, basil and paprika and set aside. Using a George Foreman Grill, BBQ or any griddle, crank the heat to medium, and place your whole portobello mushrooms, slices of red pepper and thick slices of white onions onto the greased grill. Drizzle your veggies with extra virgin olive oil and sprinkle on the seasoning mix. Closes your grill and let these babies grill for about 10-15 minutes. Be sure to check periodically to make sure they aren't burning or overdone. At the 5-8 minute mark, you can lightly drip balsamic vinegar onto of the portobello mushroom. While they are grilling, place two wraps (I used a pesto basil wrap - but any flavour will work) on a plate, and set thin slices of goat cheese down the middle of each wrap. After the mushroom and peppers are done grilling, take off grill and cut the mushroom into thin slices. Place the slices of mushroom & pepper onto of the goat cheese on the wraps. Now wrap/fold the ingredients in and place the wrap back on your grill for about 3-5 minutes, until it's lightly toasted.

GRILLED PORTOBELLO MUSHROOMS

Steps:

• Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
• In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
• Grill over hot grill for 10 minutes. Serve immediately.

SPICY PORTOBELLO MUSHROOMS AND ROASTED RED PEPPERS

Steps:

• In a large skillet, combine the oil, pepper flakes, oregano, and garlic. Place the skillet over medium heat and cook, stirring occasionally, until aromatic.
• Add the mushrooms and roasted peppers and cook, stirring, until heated through. Serve immediately with meat, chicken or fish.
• Variation: If making as a vegetarian main dish, add 1/2 bag chopped spinach and 2 scallions, sliced thinly. Serve with couscous or noodles.

GRILLED MUSHROOMS WITH GOAT'S CHEESE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Wipe the mushrooms with kitchen paper and place on a baking tray, gills facing up. Season, then scatter with the garlic, dot with the goat's cheese and top each with a piece of ham.
• Drizzle over olive oil, cover with foil, then cook in the oven for 10 mins. After 5 mins, remove the foil and return to the oven.
• When the mushrooms are tender and the cheese melted and bubbling, scatter over the pine nuts and parsley. Serve with toasted ciabatta and a dressed winter leaf salad.

GOAT CHEESE MUSHROOMS

Steps:

• Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Fill each with 1 teaspoon cheese; top each with 1 teaspoon red pepper. Sprinkle with pepper; drizzle with oil. , Bake 15-18 minutes or until mushrooms are tender. Sprinkle with parsley.

PORTOBELLO MUSHROOM AND GOAT CHEESE SANDWICHES

Steps:

• In a small bowl, whisk together the oil, vinegar, garlic, shallots, salt and pepper. Arrange the mushroom caps in a single layer in a shallow, nonreactive dish. Pour half the marinade over the mushrooms and reserve the remainder. Cover and marinate at room temperature for 1 hour, turning after 30 minutes.
• Prepare a fire in a grill. Lightly oil the grill rack. When the coals are hot, remove the mushrooms from the marinade, place on the grill rack and weigh with a large fry pan. Grill the mushrooms until tender and seared on both sides, about 4 minutes total.
• Drizzle about 1 Tb of the reserved marinade on each roll half. Place a mushroom on the bottom half of each roll. Sprinkle the top half with goat cheese, then cover with sun-dried tomatoes and basil leaves. Place the halves together. Secure each sandwich with toothpicks, cut in half, and wrap in aluminum foil. Keep chilled until ready to serve.

BAREFOOT CONTESSA'S ROASTED PEPPER AND GOAT CHEESE SANDWICHES

Steps:

• Preheat the oven to 500 degrees F.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
• To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.