Italian Style Grilled Portobello Sandwich Food

GRILLED PORTOBELLO MUSHROOMS

Steps:

• In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you'd like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time-the longer they sit, the more intense the flavor will be.
• Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.
• To serve, top the portobello mushrooms with the avocado sauce or any topping you like.

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.

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.

GRILLED PORTOBELLO MUSHROOMS -ITALIAN STYLE

Steps:

• Arrange mushrooms in a shallow glass dish. In a bowl whisk together lemon juice, vinegar, garlic and salt and pepper to taste. Add the oil, a little at a time, whisking until combined well. Stir in the herbs. Pour dressing over mushrooms, turning to coat, and marinate for 15 minutes. Heat grill pan until hot. Add mushrooms and grill for 3 minutes on each side, basting with marinade, or until just firm.
• Recommended Wine: 1994 Coturri Albarello, Sonoma

GRILLED PORTOBELLO MUSHROOM SANDWICHES WITH BASIL AIOLI

Steps:

• Make the basil aioli: Combine the mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season with salt and pepper to taste.
• For the sandwiches: Cut the stems off the portobello mushrooms flush with the mushroom caps. Using the tip of a paring knife, make tiny holes in the caps and insert the garlic slivers and rosemary leaves (if using).
• Combine the olive oil and balsamic vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with some of the oil and vinegar mixture and season them with salt and pepper.
• Set up the grill for direct grilling and preheat to high.
• When ready to cook, place a vegetable grate on the hot grill and preheat the vegetable grate for 5 minutes.
• Arrange the portobello caps, rounded side down, and the tomato slices on the hot grate and grill, turning with a spatula, until nicely browned and soft, 3 to 6 minutes per side. Brush the vegetables once or twice as they cook with the oil and vinegar mixture.
• Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, the tomato slices, and the arugula, and enjoy.

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.

GRILLED PORTABELLA SANDWICH WITH GOUDA AND RED PEPPER AIOLI

Steps:

• Spray skillet and inside of buns with non-stick cooking spray. Grill in pan/skillet until lightly toasted.
• Heat olive oil in skillet. Grill mushroom until browned (about 5 minutes each side).
• Spread Red Pepper Aioli on bottom of bun.
• Put Portobello on top.
• Put Gouda Cheese on top of that.
• Put Bean Sprouts on top of that.
• Spread Basil Pesto on top of bun.
• You can also use panini bread and make these into paninis (like we do at the restaurant) if you have a panini press (which I'm too poor to buy).
• RED PEPPER AIOLI SAUCE.
• 3 garlic cloves, peeled and finely missed.
• 1/2 Cup fat-free mayo.
• 1/2 tsp salt.
• 1/4 tsp crushed red pepper.
• 1 large red pepper, diced and cooked well.
• Mix all ingredients in a food processor or extremely well in bowl until combined. Enjoy!

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.