GRILLED STEAK AND PORTOBELLO STACKS
You don't need a special panini maker for these bistro-style sandwiches. They make take some time to prepare, but it's well worth it! -Judy Murphy, Coeur d' Alene, Idaho
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 4-8 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, combine 2 tablespoons oil and herbes de Provence. Rub over tenderloin; cover and refrigerate for 2 hours. Place mushrooms in a small bowl; toss with vinegar and remaining oil. Cover and refrigerate until grilling., In a large skillet, cook the onion, sugar, salt and pepper in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Remove from the heat; stir in vinegar. Set aside. , In a small bowl, combine the sauce ingredients. Cover and refrigerate until serving., Grill tenderloin and mushrooms, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and mushrooms are tender. Let tenderloin stand for 10 minutes. , Meanwhile, brush both sides of bread with butter. Grill over medium heat for 1 minute on each side or until browned. Toss salad greens with vinaigrette. Cut tenderloin and mushrooms into thin slices. , Divide mushrooms among four slices of bread. Layer with roasted peppers, greens and another slice of bread. Top each with onion mixture and beef. Spread sauce over remaining slices of bread; place over beef. Cut each sandwich diagonally in half.
Nutrition Facts : Calories 460 calories, Fat 26g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 554mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 3g fiber), Protein 21g protein.
PORTOBELLO, BROCCOLI, AND RED-PEPPER MELTS
The broiler works double time for these knife-and-fork sandwiches, caramelizing the veggies, then melting the Gouda.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 9
Steps:
- Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
- Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
- Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.
Nutrition Facts : Calories 349 g, Fat 18 g, Fiber 6 g, Protein 16 g
PORTOBELLO STEAKS
These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!
Provided by Plant Based Life
Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Remove stems and clean the mushrooms; set aside.
- Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
- Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
- Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g
PORTOBELLO "STEAK" SANDWICHES WITH GORGONZOLA BUTTER AND RED PEPPER VINAIGRETTE
Steps:
- Make marinade:
- In a small bowl whisk together marinade ingredients. Put half of mushroom caps and half of marinade in each of 2 large sealable plastic bags, arranging mushroom caps in one layer, and seal bags, pressing out excess air. Marinate mushrooms at room temperature, turning bags over several times, at least 1 and up to 2 hours.
- Make Gorgonzola butter while mushrooms are marinating:
- On a plate with a fork mash Gorgonzola and butter together until blended well.
- Make red pepper vinaigrette:
- In a blender blend vinaigrette ingredients with salt and pepper to taste until smooth and emulsified.
- Prepare grill.
- Grill one side of bread on a rack set 5 to 6 inches over glowing coals until golden, about 1 minute. (Alternatively, bread may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Divide bread, toasted sides down, among 4 plates. Spread soft side of bread with Gorgonzola butter.
- Remove mushrooms from marinade and grill 2 to 3 minutes on each side, or until tender. (Alternatively, mushrooms may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer mushrooms with tongs to a cutting board and slice thin.
- Arrange warm mushrooms on toasts and spoon vinaigrette over each open-faced sandwich. Garnish sandwiches with thyme.
- To roast peppers:
- Using a long-handled fork char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)
GRILLED PORTOBELLO SANDWICH WITH ROASTED RED PEPPER AND MOZZARELLA
I had this once in a restaurant, and have spent a while trying to recreate it. Please enjoy.
Provided by acherry53400
Categories Cheese Sandwiches
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Place the red bell pepper onto the preheated grill, and grill until the skin is completely charred on all sides, 10 to 15 minutes. Place the pepper into a paper bag, seal the bag, and let the pepper cool. When cooled, remove the charred skin, slice the pepper into quarters, and remove the seeds. Thinly slice the pepper and set aside.
- Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil, and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms, and grill until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.
- Lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.
- Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices. Repeat for remaining sandwiches.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 32 g, Cholesterol 24 mg, Fat 38.8 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 8.6 g, Sodium 294.8 mg, Sugar 5.9 g
GRILLED SKIRT STEAK & GORGONZOLA SANDWICHES
These are awesome! We made them and everyone went "nuts"! They were all very hungry but we didn't have enough because it seemed like people were coming left and right. We planned it for 6 and there must have been at least 10. Food & Wine Magazine. August 2004 edition.
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Light a grill or preheat a broiler.
- In a small bowl, combine 1 tablespoon of the olive oil with the mustard, garlic and crushed red pepper.
- Season with salt and black pepper.
- Put the steak in a shallow baking dish and spread the mustard mixture all over it.
- Grill the steak over high heat, turning once, until charred and medium rare, about 4 minutes per side.
- Transfer the meat to a cutting board and let it rest.
- Meanwhile, spread the tomato slices on a large platter, drizzle with the balsamic vinegar and the remaining 1 tablespoon of olive oil and season with salt and black pepper.
- In a small bowl, mash the Gorgonzola with the mayonnaise.
- Spread the Gorgonzola mixture on the cut sides of the baguette lengths and grill, cheese side up, until the baguette is toasted and the Gorgonzola is melted, about 1 minute, being careful not to burn the bread.
- Cut the steak into 4-inch lengths, then thinly slice it across the grain.
- Pile the meat on the baguettes and spoon the accumulated meat juices over the top.
- Top with the tomato slices and watercress, close the sandwiches and serve.
Nutrition Facts : Calories 756.5, Fat 31.5, SaturatedFat 9.4, Cholesterol 94.9, Sodium 1082.1, Carbohydrate 64.3, Fiber 4.2, Sugar 2.4, Protein 51.2
PORTOBELLO "PHILLY CHEESE STEAK" SANDWICH
Make and share this Portobello "philly Cheese Steak" Sandwich recipe from Food.com.
Provided by Mulligan
Categories Lunch/Snacks
Time 25m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
- Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
- Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.
PORTOBELLO BURGERS WITH RED PEPPER MAYONNAISE
Categories Sandwich Food Processor Mushroom Pepper Vegetarian Backyard BBQ Lunch Mayonnaise Spinach Summer Grill Grill/Barbecue Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Blend first 4 ingredients in processor until smooth. Season with salt and pepper.
- Spray grill with oil spray; prepare barbecue (medium heat). Spray mushrooms and onion slices with oil spray; sprinkle with salt and pepper. Grill mushrooms, onion and bread until vegetables are tender and bread is golden, turning often, about 12 minutes for vegetables and 5 minutes for bread.
- Transfer 2 tablespoons red pepper mayonnaise to large bowl. Whisk in vinegar, add spinach and toss. Divide among 4 plates. Place 1 bread slice atop spinach on each. Top each with 1 mushroom, then 1 onion slice. Spoon 2 tablespoons red pepper mayonnaise atop each.
More about "portobello steak sandwiches with gorgonzola butter and red pepper vinaigrette food"
ROASTED PORTOBELLO, RED PEPPER, ARUGULA AND …
From lettyskitchen.com
PORTOBELLO BURGERS WITH RED PEPPERS AND GORGONZOLA
From cookstr.com
VEG OUT: PHILLY PORTOBELLO STEAK SANDWICH - FOOD …
From foodrepublic.com
GRILLED STEAK AND GORGONZOLA SANDWICH RECIPE
From tablespoon.com
PORTOBELLO "PHILLY CHEESE STEAK" SANDWICH - NUTRITIOUS …
From nutritiouseats.com
PORTOBELLO BURGERS WITH RED PEPPER AND GORGONZOLA
From saramoulton.com
10 BEST PORTOBELLO MUSHROOM SANDWICH RECIPES
From yummly.com
PORTOBELLO "STEAK" SANDWICH | MRFOOD.COM
From mrfood.com
STEAK WITH GORGONZOLA SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPES/PORTOBELLO-STEAK-SANDWICHES-WITH-GORGONZOLA-BUTTER-AND …
From github.com
PEPPERCORN GORGONZOLA STEAK SANDWICHES - WANNA BITE
From wannabite.com
PORTOBELLO SANDWICHES WITH RED PEPPER SAUCE MENU
From myrecipes.com
PORTOBELLO “STEAK” SANDWICHES WITH GORGONZOLA BUTTER AND RED …
From recipenet.org
PORTOBELLO "STEAK" SANDWICHES WITH GORGONZOLA BUTTER AND RED …
From pinterest.com
PORTOBELLO CHEESE STEAK SANDWICHES - A KITCHEN HOOR'S ADVENTURES
From akitchenhoorsadventures.com
PORTOBELLO “STEAK” BRUSCHETTA WITH GORGONZOLA BUTTER AND RED …
From recipenet.org
PORTOBELLO "STEAK" BRUSCHETTA S GORGONZOLOVýM MáSLEM A …
From cs.fooddiscoverybox.com
PORTOBELLO "STEIKU" BRUSCHETTA AR GORGONZOLA SVIESTU UN SARKANO …
From lv.fooddiscoverybox.com
SEEING DOUBLE: PORTOBELLO BURGERS WITH ROASTED RED PEPPERS
From loveandoliveoil.com
PORTOBELLO "PHILLY CHEESE STEAK" SANDWICH RECIPE - EATINGWELL
From eatingwell.com
PORTOBELLO SANDWICHES WITH RED PEPPER SAUCE - MYRECIPES
From myrecipes.com
GORGONZOLA VINAIGRETTE: EASY, DELICIOUS & READY IN 10 MINUTES
From cheeseandsuch.com
PORTOBELLO STEAKS IN GARLIC SAUCE - FOOD WINE AND LOVE
From foodwineandlove.com
HEALTHY RECIPES: PORTOBELLO “PHILLY CHEESE STEAK” SANDWICH
From webmd.com
PORTOBELLO "STEAK" BRUSCHETTA DENGAN GORGONZOLA BUTTER AND RED …
From ms.fooddiscoverybox.com
PORTOBELLO BURGERS WITH RED PEPPERS AND GORGONZOLA
From pinterest.com
PORTOBELLO MUSHROOM CHEESESTEAK SANDWICH - SIMPLE AND SAVORY
From simpleandsavory.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
GORGONZOLA PORTOBELLO STEAK SKILLET - GYPSYPLATE
From gypsyplate.com
PORTOBELLO MUSHROOM “STEAKS” WITH PEPPERS AND ONIONS
From cleaneatingveggiegirl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love