Roasted Red Pepper Portobello Goat Cheese Grilled Cheese Food

ROASTED PORTOBELLO, RED PEPPER, ARUGULA AND MOZZARELLA GRILLED CHEESE

Steps:

• Cut off the stem inside the portobellos. With a spoon, scrape out and discard the dark gills. Place the mushrooms in a shallow pan, tops down. Pour 2 tablespoons of the dressing in each mushroom cavity and turn them over a few times so all sides are coated with the marinade.
• Heat the oven to 350° F. Heat a large ovenproof skillet over medium-high flame. Add a tablespoon of oil and swirl the pan so the oil coats the bottom of the pan with a thin film. Slip the mushrooms into the pan, tops down. Sear 5 minutes, or until they take on a rich golden tan. Season with a pinch of salt and freshly ground pepper.
• Turn the mushrooms so the seared side is up. Place the skillet in the oven and roast 15 to 20 minutes. Remove from the oven and transfer the mushrooms to a plate. Set aside the skillet, keeping the marinade and roasting juices in the pan.
• Slice the bread 1/2 inch thick. You'll need 4 (~8 x 3-inch) slices for this recipe. Cut the red pepper into 4 (2 ½ inch-wide) portions.
• Build the sandwiches. Arrange two slices of bread, each with 2 slices of mozzarella cheese. Top each slice of bread with 2 roasted mushrooms followed by 2 portions of red pepper. Scrunch as much arugula as you can manage over the peppers, and then top with the remaining cheese and bread.
• Return the skillet to the stovetop over medium-high flame. Melt a dollop of butter into the oil and vinegar marinade/mushroom juices remaining in the pan.
• Place the sandwiches in the skillet, pressing gently on the tops for a minute or so. Cook 3 or 4 minutes, until golden. Carefully flip the sandwich to the other side and cook another 3 or so minutes, until the cheese melts and the bread is crispy golden.
• Cut in half and serve immediately.

ROASTED RED PEPPER, PORTOBELLO & GOAT CHEESE GRILLED CHEESE

Steps:

• Preheat oven to 450F.
• While oven is preheating, brush mushroom with olive oil, sprinkle with garlic powder, paprika, & salt & pepper.
• Once oven is preheated, place mushroom and red pepper directly on rack. Place cookie sheet below to catch any dripping juice.
• Cook portobello about 15-20 minutes before removing, cook red pepper about 30 minutes, or until skin is black and blistering.
• After removing red pepper, place in a glass bowl with lid, or plastic wrap covering the top. This steams the red pepper, making the skin easier to remove.
• Once red pepper has cooled enough to handle, remove skin by rubbing/pulling with fingers.
• Butter the outside of each slice of bread, spread mayo on the inside of each slice.
• Place slices of roasted red pepper (I used half the pepper), slices of portobello mushroom, chopped basil, and enough goat cheese to cover the sandwich (about 60 grams in my case). Add more salt & pepper is desired.
• In a pan on medium heat with a lid, cook grilled cheese until browned and cheese is melting.
• Serve!

FRESH HERB AND GOAT CHEESE STUFFED GRILLED PORTOBELLOS

Steps:

• Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
• In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
• Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
• When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
• Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.

GRILLED GOAT CHEESE, ROASTED PEPPER, AND GREENS SANDWICH

Steps:

• Dice roasted red pepper small and toss with salt, pepper and a teaspoon of olive oil. Measure out 1/4 cup, tightly packed.
• If including artichoke hearts in the mix, preheat oven or toaster oven to 425 degrees. Cover a baking sheet with parchment and spread the artichoke hearts over the pan in a single layer. Roast for 10 minutes and turn over the pieces. Return to oven and roast for another 10 minutes, until browned and tender. Remove from heat and cut in small dice.
• Mash goat cheese in a bowl and add peppers, chopped greens, and diced roasted artichoke hearts if using. Mash together.
• If desired, rub 1 slice of bread with a cut clove of garlic, then purée garlic and stir into the goat cheese mixture. Spread goat cheese mixture over the bread. Top with the other slice of bread (rub it with garlic if desired) and press down firmly. Drizzle remaining olive oil over top slice of bread.
• Toast in toaster oven 3 to 4 minutes, until cheese has melted. Remove from oven, press down firmly, cut in half and serve.

ROASTED RED PEPPER AND GOAT CHEESE SPREAD

Steps:

• Put peppers into work bowl of a process bowl and puree. Add all other ingredients and pulse until combined. Season with salt and fresh ground pepper to taste.

GRILLED PORTOBELLO MUSHROOM, ROASTED RED PEPPER & GOAT CHEESE WRAP RECIPE - (4.4/5)

Steps:

• Mix the garlic powder, salt, pepper, basil and paprika and set aside. Using a George Foreman Grill, BBQ or any griddle, crank the heat to medium, and place your whole portobello mushrooms, slices of red pepper and thick slices of white onions onto the greased grill. Drizzle your veggies with extra virgin olive oil and sprinkle on the seasoning mix. Closes your grill and let these babies grill for about 10-15 minutes. Be sure to check periodically to make sure they aren't burning or overdone. At the 5-8 minute mark, you can lightly drip balsamic vinegar onto of the portobello mushroom. While they are grilling, place two wraps (I used a pesto basil wrap - but any flavour will work) on a plate, and set thin slices of goat cheese down the middle of each wrap. After the mushroom and peppers are done grilling, take off grill and cut the mushroom into thin slices. Place the slices of mushroom & pepper onto of the goat cheese on the wraps. Now wrap/fold the ingredients in and place the wrap back on your grill for about 3-5 minutes, until it's lightly toasted.

BAREFOOT CONTESSA'S ROASTED PEPPER AND GOAT CHEESE SANDWICHES

Steps:

• Preheat the oven to 500 degrees F.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
• To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

GRILLED PORTOBELLO, BELL PEPPER, AND GOAT CHEESE SANDWICHES

Steps:

• Prepare grill to medium-high heat.
• Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.
• Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
• Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
• Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).