RING-MY-BELLA MUSHROOM SANDWICH
Provided by Cooking Channel
Time 25m
Yield 1 serving
Number Of Ingredients 13
Steps:
- Coat the mushroom and onion with oil and sprinkle with salt and thyme, to taste.
- Bring a grill pan (or large skillet) sprayed with nonstick spray to medium-high heat on the stove. Place the mushroom in the pan, round side down, along with the onion, side by side. Cook for 5 minutes without flipping.
- Meanwhile, pull string cheese into pieces and set aside. Season the mayo with cayenne pepper, to taste; mix well and set aside.
- Flip the mushroom and onion in the pan. Top the mushroom evenly with cheese, and cook for another 5 minutes, or until cheese and veggies have softened. Remove from the pan and set aside.
- Split apart the bun and spread the inside of each half with butter. Sprinkle with garlic powder. Place the bun halves in the pan, still over medium-high heat, with the buttered sides down. (Alternatively, toast bun halves in a toaster oven.) Once warm and toasty, after 1 to 2 minutes, remove and plate with the buttered sides up.
- Spread the buttered side of the bun's top half with mayo, and set aside. Place the mushroom on the bottom half of the bun; top with onion, tomato, and lettuce. Finish off your sandwich with the top half of the bun. Now CHEW!
Nutrition Facts : Calories 263, Fat 10.25 grams, Sodium 786 milligrams, Carbohydrate 32.5 grams, Fiber 7.5 grams, Protein 15.5 grams, Sugar 7 grams
PANKO-CRUSTED PORTABELLA MUSHROOM BURGER
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 burgers
Number Of Ingredients 13
Steps:
- Heat the peanut oil to 350 degrees F in a large cast-iron skillet.
- Heat a grill pan over medium-high heat. Grill the pineapple slices to get nice grill marks, about 2 minutes per side. Butter and grill the buns as well.
- Set up a breading station of flour, eggs and panko seasoned with salt and pepper, in 3 separate shallow dishes. Dredge each mushroom cap in the flour first, then the egg and finally the panko. Fry the breaded mushrooms until golden brown and cooked through, 4 to 5 minutes. Drain on a baking sheet lined with a cooling rack or paper towels.
- Whisk together the mayonnaise and teriyaki sauce in a small bowl.
- For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns. Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf. Oh man!
PORTABELLA MUSHROOM BURGERS
Add something flavorful to your dinner by grilling these hearty mushroom sandwiches - a dish that's ready in 35 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill.
- In resealable food-storage plastic bag, place mushroom caps. In small bowl, mix vinegar, oil, basil, oregano, garlic, salt and pepper with whisk. Pour over mushrooms; seal bag. Let stand 15 minutes, turning twice.
- Place mushrooms on grill over medium heat; reserve marinade for basting. Cook uncovered, brushing with marinade frequently, 5 to 8 minutes. Turn mushrooms over; cook 3 to 6 minutes longer. Top mushrooms with cheese and place burger buns, cut side down, on grill rack. Cook 2 minutes more or until mushrooms are tender and cheese is melted. Serve mushrooms in buns.
Nutrition Facts : Calories 270, Carbohydrate 28 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 630 mg, Sugar 7 g, TransFat 0 g
GRILLED PORTABELLA MUSHROOM SANDWICHES
combination of olive oil and balsamic vinegar gives this sandwich an exotic flavor. Add any vegetables you want. I use sprouts and avacados.
Provided by tornadoes three
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- pour vinegar into med bowl. Cut peppers into palm size pieces and soak in vinegar.
- Put pieces on grill with skins facing flame.
- Grill until skins are crispy. Cool and peel.
- Coat each mushroom cap,top and bottom, with olive oil. sprinkle garlic, Mrs. Dash, celery salt and pepper on bottom side of mushrooms.
- Grill each mushroom for 5 mins each side.
- Once mushrooms are grilled place red peppers on bottom part of mushroom and cover with provolone chesse. Heat until cheese is melted.
- Toast bread and garnish with sprouts and avacado slices. (tomatoes add a pretty splash of color.) Cut caps in half, build sandwiches and serve.
Nutrition Facts : Calories 553.9, Fat 49.7, SaturatedFat 10.7, Cholesterol 19.3, Sodium 260.7, Carbohydrate 21.4, Fiber 10.4, Sugar 7.3, Protein 12.6
PORTOBELLO SANDWICHES
Quick, juicy burgers. My friends and I eat them at least once a week!
Provided by CHOLLE
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on broiler, and adjust rack so it is as close to heat source as possible.
- In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
- Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
- Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
- In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.
Nutrition Facts : Calories 445.1 calories, Carbohydrate 31.4 g, Cholesterol 5.2 mg, Fat 33.4 g, Fiber 3.5 g, Protein 7.8 g, SaturatedFat 5 g, Sodium 426 mg, Sugar 7.3 g
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
PORTABELLA MUSHROOM SANDWICHES WITH ROASTED GARLIC BASIL MAYO
This sounds sooooo good. I found it in the bon appetit magazine and can't wait to try it. If you get to it first, let me know what you think. The preparation time has not been added because I've yet to make this, and I've guesstimated the time needed to cook.
Provided by Happy Hippie
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Place garlic in small ovenproof dish and drizzle with olive oil and sprinkle with salt and pepper.
- Cover tightly with foil and roast until tender, about 30 minutes.
- Cool, peel and mash garlic.
- Mix mayonnaise, basil, 1 teaspoon balsamic vinegar and mashed roasted garlic in small bowl. Do ahead Can be made1 day ahead. Cover and chill.
- Melt 4 tablespoons butter in large skillet over medium-high heat.
- Add mushrooms and toss to coat.
- Drizzle remaining 3 tablespoons balsamic vinegar over and cook until tender, stirring often, about 5 minutes.
- Season with salt and pepper. This step can be made 2 hours ahead of time. Let stand at room temperature.
- Rewarm over low heat before continuing.
- Preheat broiler.
- Spread remaining 2 tablespoons butter over cut sides of bread.
- Broil bread, buttered side up, until golden brown, about 2 minutes. Watch closelyto prevent burning.
- Spread desired amount of garlic-basil mayonnaise over toasted sides of bread.
- Arrange mushrooms in even layer over bottom half of bread.
- Springles Parmesan cheese over.
- Arrange tomato slices in single layer over cheese.
- Cover with top half of bread.
- Cut into 6 sandwiches and serve.
Nutrition Facts : Calories 512.1, Fat 29, SaturatedFat 10.8, Cholesterol 45.6, Sodium 861.8, Carbohydrate 53.9, Fiber 3.3, Sugar 9.9, Protein 10.5
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