Portobello Gouda Grilled Sandwiches Food

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.

PORTOBELLO-GOUDA GRILLED SANDWICHES

Steps:

• In a large skillet, saute mushrooms in 1 tablespoon butter until tender. Place cheese on two bread slices; top with mushrooms, tomato and remaining bread. Spread outsides of sandwiches with remaining butter., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

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 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!

BARBECUED GRILLED PORTOBELLO SANDWICH

Steps:

• Heat grill to medium-high heat.
• Grill mushrooms, 4 to 6 min. on each side or until tender, brushing occasionally with 1/4 cup barbecue sauce.
• Spread cut sides of rolls with remaining barbecue sauce.
• Fill rolls with lettuce, mushrooms and tomatoes to make 4 sandwiches.

GRILLED PORTABELLA BURGERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place Red Bell Pepper (2) on a baking sheet, and roast for 30 minutes, until flesh is softened and skin is blackened. Remove red bell peppers from oven, and place in a small glass bowl. Cover bowl with cellophane.
• Let red bell peppers cool until they are comfortable to handle. Peel the skins from the peppers. Pull peppers apart into large chunks, and discard seeds and stems. Set aside.
• Meanwhile, use a spoon to scrape gills from underside of Portabella Mushroom Cap (8).
• In a small bowl, combine Olive Oil (1/4 cup), Worcestershire Sauce (1 tablespoon), Balsamic Vinegar (1 tablespoon), half of the Garlic (1 1/2 clove), Kosher Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon). Whisk to combine.
• For aioli, in a blender or mini-prep food processor, add Fresh Basil Leaf (1 cup), remaining half of the Garlic (1 1/2 clove), and Mayonnaise (3/4 cup). Pulse until basil is incorporated into the sauce. Add Lemon Juice (1 tablespoon), and pulse again.
• Scrape aioli into a small bowl (it may look curdled). Add Mayonnaise (1/4 cup), and whisk briskly. It should smooth right out.
• Heat grill to medium-high heat, 375-400 degrees F (190-200 degrees C). While grill heats, brush portabella mushroom caps, Radicchio (1), and Red Onion (1) with the marinade.
• Grill portabellas, raddicchio, and red onion until flesh is softened, and exterior begins to take on some grill marks, 8-10 minutes. Toast Whole Wheat Hamburger Bun (6) on the grill until lightly browned.
• To build burgers, place portabellas on the whole wheat hamburger buns, dress with a sprinkle of Smoked Gouda (1 cup), a few red onion rings, raddicchio, red bell peppers, and Tomato (to taste). Top with basil aioli. Enjoy!

PORTABELLA AND GOUDA BURGER WITH GARLIC MAYO

Steps:

• Combine 2 tablespoons olive oil,sliced garlic clove and thyme in a zipper-lock bag.
• Add portabella mushroom caps, zip up and marinate for at least 30 to 45 minutes.
• In the meantime, combine the Garlic Mayo ingredients and allow to blend in the refrigerator.
• When mushroom caps are ready, heat a little olive oil in a skillet (maybe another tablespoon or so) and saute for about 5 minutes, stem side down.
• Try to include as much of the sliced garlic and thyme as possible in the skillet.
• Turn mushroom caps over and top with cheese.
• Cover skillet and cook for about another 5 minutes or until cheese is melted (it will melt very fast, keep an eye on it--).
• Alternatively, these are delicious on the grill as well!
• Serve with tomato on toasted rolls or French bread spread with garlic mayo.
• Really nice with some avocado on the side.

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.

PORTOBELLO-GOUDA GRILLED SANDWICHES RECIPE

Steps:

• In a large skillet, saute mushrooms in 1 tablespoon butter until tender. Place cheese on two bread slices; top with mushrooms, tomato and remaining bread. Spread outsides of sandwiches with remaining butter.
• In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.
• Yield: 2 servings.