Roasted Portobello Sandwich Food

PORTOBELLO SANDWICHES

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.

ROASTED PORTOBELLO MUSHROOM BURGERS WITH BLUE CHEESE

Steps:

• 1. Lay the mushrooms on a greased baking sheet, gill sides up. Whisk together the garlic, sherry, 2 tablespoons of the oil and 2 teaspoons of the salt. Pour the mixture over the mushrooms. Marinate for at least 30 minutes or up to 2 hours.
• 2. Preheat the oven to 400 degrees F. Divide the cheese evenly among the mushroom caps. Roast until the mushrooms are fork-tender and the cheese is melted, 15 to 20 minutes. Reserve any cooking juices in the pan.
• 3. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over high heat. Add the onions and cook until charred and tender, stirring often, about 10 minutes. Add the spinach and the cooking juices from the mushrooms. Cook until just the spinach is wilted. Season with the remaining 1/2 teaspoon salt.
• 4. Place the mushrooms on the buns and top with the spinach and onions.

ROASTED TENDERLOIN AND PORTOBELLO SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• Season the portobellos with salt and pepper. Place the mushrooms in a small glass baking dish. Pour the wine over the mushrooms. Cover the dish with plastic wrap and refrigerate overnight.
• Season the meat with 1 tablespoon of olive oil, salt and pepper. In a hot saute pan, sear the tenderloin for 2 minutes on all sides. Place the pan in the oven and roast for about 6 to 8 minutes for medium rare. Remove from the oven and cool completely.
• Remove the portobellos from the refrigerator and drain. In a large saute pan, heat the remaining olive oil. When the pan is hot, add the mushroom caps and cook for 2 minutes on each side. Remove the mushrooms from the pan and cool.
• Slice the mushrooms 1/4-inch thick. Slice the tenderloin 1/4-inch thick. Spread both sides of the onion rolls with the aioli. To build the sandwich, place a fourth of the tenderloin on one half of each roll. Top the beef with a layer of the mushrooms and cheese. In a mixing bowl, toss the lettuce with a drizzle of the extra virgin olive oil. Season with salt and pepper. Pile the seasoned lettuce on top of the cheese. Top the sandwiches with the remaining halves of bread. Serve the sandwiches with the sweet potato chips.
• Combine the garlic, egg, lemon juice, parsley, salt, and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.

ROASTED PORTOBELLO SANDWICH

Steps:

• Preheat the oven to 400 degrees. Heat the butter and olive oil over medium heat in a large pan or skillet (avoid the nonstick ones if you can help it). Add the onions and turn the heat to medium-low. Cook, stirring INfrequently (that's right, just relax and let 'em do their thing) until the onions are a deep golden-brown color, approximately 20 minutes. Remove from the heat and set aside. While the onions carmelize, clean the mushroom caps. On a cookie sheet, drizzle the mushrooms with olive oil, salt and pepper. Roast at 400 for 8 - 10 minutes until they have reduced in size a little bit and look "roasty toasty." Slice the ciabatta rolls in half, drizzle 'em with olive oil and -lightly- toast 'em in the oven. On each roll, layer a smear, slice, or dollop of goat cheese; carmelized onions; 1 portobello cap; and a fluff of arugula. Drizzle the arugula with balsamic vinegar and top with the next slice of ciabatta. You know, like a sandwich... Because we're making sandwiches here... Don't look at me like that. I could eat these things all day.

GRILLED PORTOBELLO SANDWICH WITH ROASTED RED PEPPER AND MOZZARELLA

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.

PORTABELLA MUSHROOM SANDWICHES WITH ROASTED GARLIC BASIL MAYO

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.