Portabella Reuben Food

PORTABELLA REUBEN SANDWICH

Steps:

• 1. Preheat oven to 400°.
• 2. For the dressing: Combine, mayonnaise, ketchup and relish in a small bowl and set aside.
• 3. Brush each mushroom with olive oil and season with salt and pepper. Place gill side up on a parchment lined baking sheet. Place in oven 5 minutes, turn over and leave for 5 more minutes.
• 4. To assemble sandwiches: Spread dressing on 2 slices of bread. Place mushroom, gill side up, on bread. Top with sauerkraut, then a slice of cheese.
• 5. Place on a baking sheet and return to oven for 2 minutes or until the cheese is melty. (Go ahead and turn the oven off - there will be plenty of heat to melt the cheese)
• 6. Spread dressing on remaining bread while waiting for the cheese to melt. When cheese is melted, take sandwich out of the oven, place remaining bread on top and serve.

PORTOBELLO PATTY MELTS

Steps:

• Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
• Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you're ready to cook.)
• Take a small baking dish, and put into it olive oil, soy sauce, balsamic vinegar and minced clove of garlic. Add portobello caps, then cover with foil, and roast in a 400-degree oven for 30 to 45 minutes, turning once.
• Set the skillet to medium heat, and put four pieces of rye bread into the butter that remains from cooking the onions. Top each piece with a slice of cheese, then two portobello caps, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.

VEGETARIAN REUBEN SANDWICH(VIRGIN REUBEN)

Steps:

• Heat the olive oil in a medium saucepan on medium heat.
• Add the onion and garlic; cook until golden brown, about 15 minutes.
• Add the sauerkraut, apple(if using), and allspice, season with salt and a generous grinding of black pepper.
• Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more(you want all the liquid gone).
• For the Russian dressing:.
• Mix all the dressing ingredients together, cover and chill until ready to use.
• For the Sandwich:.
• Heat a grill pan on medium low heat.
• If using the tempeh: Heat the vegetable oil in a large skillet over medium-high heat, and cook the tempeh, in batches as needed, until crispy golden brown, about 3 minutes. Transfer to paper towels. If using other options, cook as directed.
• Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a work surface. Spread some of the Russian dressing on. Evenly lay the pickles, tempeh(or other options) if using, sauerkraut, and then cheese on top. Top with second slice of bread, to make 4 sandwiches.
• Place the sandwiches on the grill and cook about 2-3 minutes on each side, turning once so both sides get nice and golden brown, about 4-6 minutes total.
• Serve hot. Enjoy!

REUBEN PORTOBELLO MUSHROOM BURGERS

Steps:

• Preheat oven to 375°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with 1/2 teaspoon oil; wrap in foil. Bake until cloves are soft, 20-25 minutes. Unwrap and cool to room temperature. , Meanwhile, in a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until softened, 4-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Squeeze roasted garlic from skins; mash with a fork. Add to onions. Stir in sauerkraut, coleslaw mix and applesauce. Cook and stir over medium heat until coleslaw begins to soften, about 5 minutes. Remove from the heat., Place mushrooms on a baking sheet. Brush with remaining 2 tablespoons oil. Combine spices; rub over mushrooms. Bake until tender, 10-15 minutes, turning once. Top with Swiss cheese; bake until cheese is melted, 2-3 minutes longer., Serve mushrooms in buns with sauerkraut mixture and dressing.

PORTABELLA REUBEN

Steps:

• To cook portabellos:.
• Preheat the oven to 400°F or turn on broiler.
• Combine the oil, garlic, salt, and peper in a small bowl and set aside.
• Remove the stems from the portabellos and slice the caps into 1/2 to 3/4 inch thick slices.
• Brush the slices with the oil mixture and arrange at least 1 inch apart on a baking sheet.
• To roast, bake on one side for 4 to 8 minutes, then turn with a spatula and bake for 4 to 8 minutes more, until tender and juicy.
• To broil cook for 3 to 5 minutes, turn with a spatula, and cook for 3 to 5 minutes on the other side.
• Sandwich:.
• Preheat oven to 400*F.
• Combine all of the dressing ingredients in a blender or food processor and puree until smooth and creamy.
• Spread Russian Dressing on 4 slices of bread and place plain side down on a baking pan.
• Layer each slice with 1/4 of the portabello slices, 1/4 cup of the sauerkraut, and a generous 1/3 cup of the cheese.
• Top each sandwich with a second slice of bread spread with dressing, and bake for about 4 minutes, until the cheese melts.
• Serve immediately.
• Enjoy!