GRILLED PORTOBELLO WITH BASIL MAYONNAISE SANDWICH
A light vegetarian sandwich with great flavor that is perfect for summer. You can use just about any type of bread but Kaiser rolls or burger buns are best. I like to serve this with grilled squash and a glass of white wine!
Provided by Rotorwife
Categories Main Dish Recipes Sandwich Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
- Arrange the portobello mushrooms gill-side up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
- Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.
- Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 35.6 g, Cholesterol 12.1 mg, Fat 27.7 g, Fiber 4.3 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 417.4 mg, Sugar 8.2 g
PORTOBELLO CAPRESE SANDWICH
This vegetarian, gluten free Italian Grilled Portobello Caprese Sandwich combines fresh mozzarella, tomatoes & basil between two large portobello mushrooms.
Provided by Whitney Bond
Categories Main Course Sandwich
Time 29m
Number Of Ingredients 9
Steps:
- Turn the heat on the grill to medium.
- Clean out the inside of the mushrooms with a spoon.
- Place 1 tbsp of pesto and 1/2 tsp of crushed garlic onto each mushroom.
- Top each portobello with a large slice of mozzarella.
- Top one of the mushrooms with the sliced tomatoes and basil.
- On the other mushroom, top with the peperoncini's and roasted bell peppers.
- Carefully put the two sides together.
- Spray the grill with cooking spray then place the sandwich onto the grill for 20 minutes, flipping carefully half way through.
Nutrition Facts : Calories 284 kcal, Carbohydrate 18 g, Protein 18 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 46 mg, Sodium 1606 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
GRILLED PORTOBELLO SANDWICH WITH ROASTED RED PEPPER AND MOZZARELLA
I had this once in a restaurant, and have spent a while trying to recreate it. Please enjoy.
Provided by acherry53400
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 55m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32 g, Cholesterol 24 mg, Fat 38.8 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 8.6 g, Sodium 294.8 mg, Sugar 5.9 g
GRILLED PORTOBELLO SANDWICH
Done correctly, a grilled portobello sandwich can be one of the heartiest, most delicious sandwiches out there. Here's how to do it.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Brush mushrooms and onions with dressing. Grill 3 min. on each side. Brush with any remaining dressing; grill an additional 2 min. on each side.
- Spread cut sides of rolls with mayo; fill with mushrooms, onions and Singles.
Nutrition Facts : Calories 360, Fat 22 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 20 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 12 g
CALIFORNIA GRILLED PORTOBELLO SANDWICH
This fresh sandwich is warmed to nourish during the cooler months, but you can skip the extra heating in the summer. Please note that the Prep time does not include marinating.
Provided by Chelsey of C it Nutritionally
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Gently clean the portobello mushroom caps with cloth just prior to preparation.
- In a medium to large bowl, whisk together the balsamic vinegar and olive oil. Add the mushroom caps and soak until they are saturated with marinade, about 1 hour.
- Remove the mushroom caps from the bowl and place on a plate. Sprinkle with smoked paprika and a few turns of freshly ground black pepper.
- Gently coat your grill, grill pan or large skillet with olive oil and heat over medium heat.
- Sear the mushrooms for about 2 minutes on each side, until cooked through and darkened in color.
- To assemble the sandwiches, coat the bottom pieces of the baguette with spread. Add the roasted bell pepper, arugula and cooked mushrooms.
- In a clean skillet over medium heat, sear the assembled sandwich for about 3 minutes on each side, or until the bread is heated through.
PORTOBELLO SANDWICH
Provided by supersalad
Time 29m
Yield 6
Number Of Ingredients 13
Steps:
- Slice off the top third of the bread loaf and set aside. Pull out center of bottom portion of bread loaf with your hands, leaving a 1-inch shell around the outer edges and bottom. Set aside hollowed-out bread loaf, and reserve the center for another use, if desired. Preheat broiler. In a small bowl, combine vinegar, mustard, oil, sugar, salt and pepper, and whisk until smooth. Brush HALF of this mustard mixture evenly over tops of mushrooms. Broil mushrooms about 4-inches from heat until lightly browned, about 5 minutes. Brush remaining mustard mixture over inside of hollowed-out bread loaf. Layer lettuce on bottom and up the sides of the loaf. Layer evenly with sun-dried tomatoes, mushrooms, onion, tomato, and cheese. Broil this portion of the bread until cheese melts on top, about 5 minutes or until cheese melts. Top filled loaf with reserved top crust, pressing down firmly with hands. Cut into wedges to serve.
Nutrition Facts :
GRILLED PORTOBELLO SANDWICH WITH AVOCADO AIOLI
Marinated portobello mushrooms cooked to perfection and topped with grilled tomatoes, peppers, onions, and avocado aioli on two pieces of grilled multigrain bread.
Time 25m
Number Of Ingredients 11
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 SANDWICHES OR PANINI
Great vegetarian sandwich. Can make on outdoor grill, panini press, or skillet. These are even better the next day. From Jenny :)
Provided by Vicki in CT
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix together oil, salt and pepper, and garlic. Marinate mushrooms and onions with this for about thirty minutes.
- Grill mushrooms and onions over medium heat until done, brushing on the oil mixture liberally throughout cooking time.
- Cut the bread open length-wise, brush it with the oil, then lightly toast on the grill.
- Layer on the onions and mushrooms. Press sandwich together for a few minutes (I usually use a frying pan to weigh it down).
- Cut into 6 pieces or so and serve.
THE BEST GRILLED PORTOBELLO MUSHROOM BURGER
I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with melted Swiss Cheese, grilled red onion, tomatoes, spinach, and avocado - yum!!
Provided by Gina
Categories Lunch
Time 1h
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning.
- Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
- Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
- Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
- Top the mushrooms with cheese during the last minute of cooking.
- While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
- To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.
Nutrition Facts : ServingSize 1 loaded burger, Calories 295 kcal, Carbohydrate 31 g, Protein 21 g, Fat 13 g, Sodium 594 mg, Fiber 11 g, Sugar 6 g, SaturatedFat 1 g
GRILLED PORTOBELLO SANDWICHES
This sandwich is so good, I've actually made one just for myself, and I don't usually do that. The flavor is absolutely wonderful!-Diane Werner, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the oil, vinegar, salt and pepper. Add the mushrooms and onion; turn to coat., Coat a grill rack with cooking spray before starting the grill. Grill onion over medium heat for 8-10 minutes or until crisp-tender, turning often. Remove and set aside. Grill mushrooms for 3-4 minutes, turning every minute or until lightly browned. Remove and cut into 1/4-in. slices., Layer mushroom and onion on half of each tortilla; sprinkle with cheese. Fold tortilla over filling. Grill for 1-2 minutes on each side or until browned and cheese is melted. Serve with salsa and sour cream.
Nutrition Facts :
GRILLED PORTABELLA SANDWICH
A colorful array of Mediterranean-flavored vegetables fills this delicious sandwich.
Provided by Land O'Lakes
Categories Hot Sandwich Lunch Sandwich Sandwich and Wrap Main Course Sandwich and Wrap Main Course
Yield 4 servings
Number Of Ingredients 15
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.
Nutrition Facts : Calories 460 calories, Fat 33 grams, SaturatedFat grams, Transfat grams, Cholesterol 60 milligrams, Sodium 700 milligrams, Carbohydrate 29 grams, Fiber 7 grams, Sugar grams, Protein 15 grams
GRILLED PORTOBELLO MUSHROOM SANDWICH
Grill portobello mushrooms to perfection for this Grilled Portobello Mushroom Sandwich recipe! You'll love biting into a Healthy Living mushroom sandwich!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Pour 1/4 cup dressing over mushrooms in shallow dish. Refrigerate 1 hour to marinate.
- Heat grill to medium-high heat. Remove mushrooms from marinade; discard marinade. Grill mushrooms 5 min. on each side or until tender.
- Place spinach and tomatoes on bottom halves of rolls; drizzle with remaining dressing. Cover with mushrooms and tops of rolls.
Nutrition Facts : Calories 270, Fat 3 g, SaturatedFat 0.5 g, TransFat 1 g, Cholesterol 0 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
GRILLED EGGPLANT & PORTOBELLO SANDWICH
From Eating Well Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh tomato and spicy arugula. Serve with a mixed green salad.
Provided by Cheri 911
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high.
- Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
- Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
- Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.
Nutrition Facts : Calories 275.9, Fat 12.9, SaturatedFat 2, Sodium 594.6, Carbohydrate 36.7, Fiber 9.4, Sugar 8, Protein 8
PORTOBELLO GRILLED CHEESE SANDWICH
Yield 4
Number Of Ingredients 7
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
[DRAFT]
Provided by Food Network
Time 20m
Yield 1 serving
Number Of Ingredients 7
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.
GRILLED PORTOBELLO SANDWICH
Categories low-calorie nut-free vegetarian lunch salad
Time 2h25m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Drop the mushroom in a resealable plastic bag. Add the dressing, seal the bag, and let the mushroom marinate in the fridge for a couple of hours. Next, plop it on a grill or in a nonstick skillet along with the pepper and cook for 4 to 5 minutes per side. While the mushroom cooks, stir the garlic and mayonnaise together and spread the mixture on the sandwich roll halves. Add the mushroom and cheese, and assemble.
PORTOBELLO-GOUDA GRILLED SANDWICHES
Take a simple grilled cheese sandwich to the next level with the earthy, rustic flavors of portobello mushrooms and gouda cheese. -Sheryl Bergman, Shady Side, Maryland
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute mushrooms in 1 tablespoon butter until tender. Place cheese on 2 bread slices; top with mushrooms, tomato and remaining bread. Spread outsides of sandwiches with remaining 4 tsp. butter., In a small skillet over medium heat, toast sandwiches until cheese is melted, 2-3 minutes.
Nutrition Facts : Calories 498 calories, Fat 31g fat (19g saturated fat), Cholesterol 100mg cholesterol, Sodium 984mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein.
GRILLED PORTOBELLO MUSHROOM SANDWICHES
Time 32m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Preheat an indoor grill or barbecue to medium-high. Cut the bread widthwise in half. Now cut each half piece of bread lengthwise in half. Grill the bread, on the cut side, until nicely coloured, about 30 seconds. Set bread, cut side up, on a nonstick baking sheet. Trim a little from the stem end of each mushroom, and then cut each mushroom into 1/2" slices. Brush the mushroom slices lightly with olive oil. Grill 1 to 2 minutes on each side, until nicely coloured and just tender. Set mushrooms on a plate. Set and oven rack 6" below your oven's broiler. Preheat the broiler to high. Spread each piece of bread with pesto and mayonnaise. Top each piece of bread with 2 halves of havarti cheese. Divide and top the cheese with the tomato and mushrooms. Broil the sandwiches 2 to 3 minutes, or until the cheese just begins to melt. Set the sandwiches on plates. Drizzle with a little balsamic vinegar and olive oil. Sprinkle with salt, pepper and parsley and serve. This recipe will serve two if enjoyed on its own. It will serve four and make a light meal if served with a side salad. Note: Piccolo ciabattini is Italian-style bread about half the size of a baguette. It is available in our bakery section. Sliced havarti cheese is available in our deli department. Recipe Options: Instead of havarti, try slices of a sharper tasting cheese on these sandwiches, such as Swiss or aged cheddar. For added colour, instead just red tomato slices, use a mix of red and orange or yellow tomato slices. Instead ciabattini, use half a baguette to make the sandwiches.
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5/5 (11)Total Time 25 minsCategory Healthy Eggplant RecipesCalories 289 per serving
- Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
- Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
- Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.
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4.3/5 (3)Total Time 45 minsCategory Main CourseCalories 542 per serving
- Heat oven to 375 degrees. Place bell peppers on a baking sheet and roast for 30 minutes until flesh is softened and skin is blackened. Remove peppers from oven and place in a small glass bowl. Cover bowl tightly with cellophane. Let 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.
- While peppers cook, use a spoon to scrape the gills from the underside of the mushroom caps. Set aside.
- In a small bowl combine olive oil, worstershire, balsamic, garlic, salt and pepper. Whisk to combine. Set aside.
- In a blender or mini-prep food processor add basil leaves, garlic and 3/4 cup of mayonnaise. Pulse until basil is incorporated into the sauce. Add a lemon and pulse again (note: I have a Vitamix blender which can turn concrete into a frothy drink - which is why the color of my aioli is green. With a regular blender/food processor, it probably won't achieve the same color, but the flavor will be there. Promise.) Scrape aioli into a small bowl -- it may look curdled. Add the remainder of the mayonnaise and whisk briskly. The aioli should smooth right out.
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- Preheat the oven to 392F / 200CBrush both sides of the mushrooms with the oil then with the balsamic vinegar. Season with salt and pepper.Place the mushrooms stem side up on a small baking tray.Bake in the oven for 10 to 15 minutes.
- Split the ciabattas in half, brush a little oil over each one then toast the inside of both pieces on a hot griddle pan. Spread the mayo over the bottom ciabatta.
- When the mushrooms are roasted, carefully pat them dry if they are very wet.Place one mushroom on each ciabatta. Crumble over the feta then add the tomatoes and a couple of basil leaves.Place the remaining ciabatta on top on then serve immediately.
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- 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.
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- In a small bowl, whisk 3 tablespoons of the balsamic vinegar with 3 tablespoons of the olive oil, the garlic and a pinch each of salt and pepper. Pour the vinaigrette over the mushroom caps and let marinate at room temperature for 1 hour.
- Light a grill or heat a lightly oiled grill pan or cast-iron skillet. Drizzle the cut sides of the tomatoes with 1 tablespoon of the olive oil and season with a pinch each of salt and pepper. Grill the tomatoes over high heat, skin sides down, for about 3 minutes, or until softened and lightly charred. Transfer to a plate.
- Grill the mushrooms, turning once, for about 5 minutes per side, or until tender and charred. Transfer to paper towels to drain. Slice each mushroom cap into 4 to 5 pieces.
- Brush the cut sides of the baguette with 1 tablespoon of the olive oil and grill or toast until lightly browned. In a small bowl, combine the ricotta with a large pinch each of salt and pepper. Spread the ricotta on the bottom half of the grilled baguette and layer the tomatoes, arugula and Portobellos on top. Drizzle with the remaining 1 tablespoon olive oil and 1 tablespoon balsamic vinegar and cover with the top half of the baguette. Cut into 8 pieces and serve.
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- Combine first 9 ingredients in a large zip-top plastic bag; seal and marinate 30 minutes. Remove mushrooms from bag, reserving marinade.
- Prepare grill or broiler. Place mushrooms on grill rack or broiler pan coated with cooking spray; grill 6 minutes on each side or until browned, basting occasionally with reserved marinade. Spread 1 1/2 teaspoons Roasted Red Bell Pepper Sauce over cut sides of rolls. Place 1 mushroom cap on bottom half of roll; top with 1 cheese slice, 1 lettuce half, 1 tomato slice, and roll top. Repeat procedure with remaining ingredients.
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