Grilled Portobello 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 PORTOBELLO SANDWICH

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.

GRILLED PORTOBELLO WITH BASIL MAYONNAISE SANDWICH

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.

CALIFORNIA GRILLED PORTOBELLO SANDWICH

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.

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 SANDWICHES OR PANINI

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.

GRILLED PORTOBELLO SANDWICHES

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.

GRILLED PORTOBELLO MUSHROOM SANDWICH

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.

PORTOBELLO-GOUDA GRILLED SANDWICHES

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.

GRILLED PORTOBELLO MUSHROOM SANDWICHES

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.

GRILLED PORTOBELLO SANDWICH

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.

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 EGGPLANT & PORTOBELLO SANDWICH

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.