Portabella Mushroom Cheesesteak Food

MUSHROOM CHEESESTEAK SANDWICHES

Steps:

• Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
• Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
• Preheat the broiler.
• Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
• To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
• To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.

PORTOBELLO MUSHROOM GRILLED CHEESE

Steps:

• On a slice of bread, layer two slices of cheese, Portobello mushroom cap, two more slices of cheese, then close sandwich with second slice of bread. Spread both sides of sandwich with softened butter and grill in a pan over medium-low heat on both sides until bread is golden and cheese is melted. Cut in half and serve warm.

MUSHROOM 'CHEESESTEAK' LETTUCE WRAPS

Steps:

• Combine the soy sauce, balsamic vinegar, garlic powder and oregano in a small bowl. Season with pepper. Pour the mixture over the prepared mushrooms and toss to combine.
• Heat the olive oil in a large nonstick sauté pan over medium-high heat. When the oil is hot, add the mushrooms (with any liquid), peppers and onions. Cook until the mushrooms have released their liquid and the mushrooms and onions begin to brown, about 10 minutes.
• Lay the cheese over the mushroom mixture, cover and cook just until the cheese melts, 1 to 2 minutes. Then give everything a mix. Remove from the heat, spoon into the butter lettuce leaves and serve.

PORTABELLA MUSHROOM ' CHEESESTEAK '

Steps:

• Wash portabellos with a damp paper towel.
• The portabellos might seem a little dry, especially around the'gills'.
• Cut them into strips and place on a dinner plate.
• Cover mushroom strips with olive oil and allow them to soak while you prepare the onions.
• If they still appear dry, add more oil.
• Cut onions into thin strips.
• Caramelize onions over medium or medium high heat in butter and olive oil, stirring frequently until golden brown.
• The amount of oil and butter depend on the moisture content of your onions, I usually use more butter than olive oil.
• The longer and slower you cook the onions, the better.
• You can do this from 15-45 minutes depending on your schedule.
• Nothing tastes better than a nicely caramelized onion!
• Once onions are done, remove from skillet.
• Preheat broiler.
• Use the same skillet to heat up the portabello mushrooms.
• Again, cook in butter and olive oil just until warm and tender.
• (I recommend not cooking the mushrooms and onions together, portabellos have a habit of turning other food black.) Slice open the sandwich rolls and remove a little of the bread stuffing from each side.
• Distribute cooked portabellos evenly to each roll.
• Cover with caramelized onions.
• Add mozzarella cheese to taste.
• Sprinkle with parmesan cheese.
• Broil until cheese melts and rolls begin to brown, 3-5 minutes.
• Serve with ketchup for a cheesesteak flavor.

NIGELLA LAWSON PORTOBELLO MUSHROOM CHEESESTEAK SANDWICH

Steps:

• Put your cleaned mushroom caps, bottom side facing up, in a small baking dish.
• In a bowl, mash the butter and mix in the garlic, parsley, and salt and pepper to taste.
• Put about 2 tbls. of butter mix on top of each mushroom.
• Bake mushrooms until tender (15-20 min.).
• Slice foccacia down the center horizontally to create a bun.
• Dip the inside of each bun half in the oozing hot butter liquid in the mushroom baking dish to moisten.
• Put a mushroom in the center and top with lettuce, sliced onion, and salt and pepper to taste.
• As you eat, the butter and mushroom juices will drip out of your sandwich, so be prepared.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• Brown sausage in a skillet. Drain.
• Add in a mixing bowl the cheeses, onion, tomatoes, basil, black pepper, and chili sauce. Mix well.
• Combine the sausage with the above ingredients. Mix well.
• Spray cooking pan with non - stick spray.
• Place mushrooms with the top down in the pan and drizzle a sm. amount olive oil over the mushrooms.
• Into the center of the mushrooms add the sausage mixture.
• Bake 10-12 minutes.