SáNDWICH DE PORTOBELLO ASADO
Hecho correctamente, un sándwich de hongos portabello asados puede ser uno de los más sustanciosos y más deliciosos que hay. Aquí te enseñamos cómo hacerlo.
Provided by My Food and Family
Categories Casa
Time 15m
Yield 4 porciones
Number Of Ingredients 6
Steps:
- Calienta la parrilla a fuego medio.
- Pincela los hongos y la cebolla con el aderezo. Ásalos 3 min. de cada lado. Pincélalos con el aderezo que quede; ásalos otros 2 min. de cada lado.
- Unta las mitades de los panecillos con mayonesa. Rellena con los hongos, las cebollas y los Singles.
Nutrition Facts : Calories 360, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SáNDWICHES DE HONGOS PORTOBELLO ASADOS
Los portobello asados junto con las calabacitas y la cebolla le dan a este sándwich un gran atractivo. Tanto vegetarianos como carnívoros se deleitarán con esta original receta.
Provided by My Food and Family
Categories Recetas de cena
Time 30m
Yield 6 porciones
Number Of Ingredients 9
Steps:
- Calienta la parrilla a fuego medio.
- Mezcla el aderezo con 1 cda. del chile chipotle. Combina la mayonesa con los demás chipotles.
- Mezcla los hongos y los calabacitas con 1/2 taza de la mezcla de aderezo. Ásalos junto con las cebollas 10 min. revolviéndolos de vez en cuando y untándoles el resto de la mezcla de aderezo. Coloca los Singles sobre la parte redonda de los hongos; ásalos 1 min. o hasta que se derritan. Mientras tanto, tuesta los panes en la parrilla.
- Unta los panes con la mezcla de mayonesa; ponles los hongos, el resto de los vegetales asados y los tomates.
Nutrition Facts : Calories 410, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRILLED PORTOBELLO MUSHROOM SANDWICHES WITH BASIL AIOLI
Aioli is a garlic mayonnaise, popular in southern France, and tasty as a spread on sandwiches. This sandwich is hearty, filling, and packed with flavor! You can use minced garlic from the jar where it calls for the garlic in the aioli, but you can definitely tell the difference. I don't have a press, so I just mince the garlic with a knife. This recipe is from "The Barbecue! Bible" by Steven Raichlen. It is based on using an outdoor grill, but this is a direct-heat method, so you could also use a grill pan (what I do), and it works great too.
Provided by Greeny4444
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the basil aioli: Combine the mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season with salt and pepper to taste.
- For the sandwiches: Cut the stems off the portobello mushrooms flush with the mushroom caps. Using the tip of a paring knife, make tiny holes in the caps and insert the garlic slivers and rosemary leaves (if using).
- Combine the olive oil and balsamic vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with some of the oil and vinegar mixture and season them with salt and pepper.
- Set up the grill for direct grilling and preheat to high.
- When ready to cook, place a vegetable grate on the hot grill and preheat the vegetable grate for 5 minutes.
- Arrange the portobello caps, rounded side down, and the tomato slices on the hot grate and grill, turning with a spatula, until nicely browned and soft, 3 to 6 minutes per side. Brush the vegetables once or twice as they cook with the oil and vinegar mixture.
- Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, the tomato slices, and the arugula, and enjoy.
GRILLED PORTOBELLO SANDWICH
[DRAFT]
Provided by Food Network
Time 20m
Yield 1 serving
Number Of Ingredients 7
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.
VEGETARIAN PORTOBELLO FRENCH DIP SANDWICH
This incredible sandwich is the signature dish at the much-loved Seattle restaurant, Café Flora. The recipe is printed in the "Café Flora Cookbook". It's really a delicious sandwich and will please vegetarians and carnivores alike. It's easy to make vegan too. Start by preparing the mushroom essence (which can be made ahead of time). Unused French Dip Spread can be frozen. The mushroom essence (basically a reduced mushroom stock) can be made to add intense mushroom flavour to risottos, pastas, soups...
Provided by blucoat
Categories Sauces
Time 2h10m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- Mushroom Essence: Combine the mushrooms, garlic, and 6 cups of water in a 3 quart saucepan. Bring to a boil, then lower the heat and simmer for about 1 1/2 hours, until the liquid has been reduced to 1 1/2 - 2 cups.
- Strain the liquid and add the tamari. Keep warm if using immediately, or refrigerate/freeze.
- French Dip Spread: Heat the olive oil in a small skillet over medium heat. Add the shallot, garlic, and herbs and cook for two minutes, stirring as you go. Add the wine and cook until mostly evaporated, but still moist. Remove from the heat and cool to room temperature. Add the cooled shallot mixture to the softened butter and mix well. Add salt and pepper to taste. Makes 1/2 cup.
- The Sandwich: Preheat the oven to 350°F Mix 2 tbsp of the olive oil and the garlic together in a small bowl. Brush mixture on both sides of the portobello caps, and sprinkle with salt and pepper. Place them gill sides down on a baking sheet, and roast for 25 minutes.
- When the mushrooms are cool enough to handle, slice each cap thinly at an angle, about 8-10 slices per cap.
- While the portobello caps are in the oven, heat the remaining 1 tbsp oil in a pan over medium heat. Add the onion and cook for about 5 minutes, until it begins to soften. Turn the heat to low and cook the onion for 15-20 minutes, stirring occasionally. If it begins to stick, add 1-2 tbsp of sherry or water to the pan.
- Cut the baguette into 4 equal portions 5-6 inches long, avoiding the rounded ends. Slice each in half lengthwise. Spread each of the 8 halves with 1 tbsp of the French Dip Spread. Heat a large skillet over medium heat. Place as many of the halves that will fit, spread-side down, for 3 minutes. Repeat for all the halves.
- Place 4 baguette bottom-halves, griddled side up, on a baking sheet lined with parchment paper. Top each with 1/4 of the sliced mushrooms and grilled onions. Top with cheese.
- Place in the 350°F oven for about 10 minutes, until heated through and cheese melts. Top with the remaining halves and bake for 3 minutes more.
- Slice each sandwich in half at an angle and serve with about 1/3 cup of Mushroom Essence.
Nutrition Facts : Calories 675.3, Fat 37.5, SaturatedFat 16.8, Cholesterol 61, Sodium 1080.6, Carbohydrate 71, Fiber 5.6, Sugar 4.2, Protein 15.1
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