GRILLED PORTOBELLO WITH BASIL MAYONNAISE SANDWICH
A light vegetarian sandwich with great flavor that is perfect for summer. You can use just about any type of bread but Kaiser rolls or burger buns are best. I like to serve this with grilled squash and a glass of white wine!
Provided by Rotorwife
Categories Main Dish Recipes Sandwich Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
- Arrange the portobello mushrooms gill-side up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
- Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.
- Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 35.6 g, Cholesterol 12.1 mg, Fat 27.7 g, Fiber 4.3 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 417.4 mg, Sugar 8.2 g
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.
GRILLED PORTOBELLO MUSHROOMS
Steps:
- Several hours before cooking, place portobello mushrooms in a large sealable plastic bag. Pour in some olive oil, enough to coat all mushrooms, plus some excess. Sprinkle a little salt and some cracked pepper into the bag. Add about a tablespoon of minced garlic. Seal bag and shake. Refrigerate for a few hours.
- Preheat grill to high, remove the mushrooms from the bags and place on grill for 5 to 7 minutes per side or longer; you really can't overcook them. Flip them every few minutes or so.
GRILLED PORTOBELLO MUSHROOM SANDWICH
Grill portobello mushrooms to perfection for this Grilled Portobello Mushroom Sandwich recipe! You'll love biting into a Healthy Living mushroom sandwich!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 2 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 270, Fat 3 g, SaturatedFat 0.5 g, TransFat 1 g, Cholesterol 0 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
GRILLED PORTOBELLO MUSHROOMS
Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!
Provided by BFOLLICK
Categories Appetizers and Snacks Vegetable Mushrooms
Time 1h20m
Yield 3
Number Of Ingredients 5
Steps:
- Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
- In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
- Grill over hot grill for 10 minutes. Serve immediately.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g
GRILLED PORTOBELLO SANDWICHES
This sandwich is so good, I've actually made one just for myself, and I don't usually do that. The flavor is absolutely wonderful!-Diane Werner, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the oil, vinegar, salt and pepper. Add the mushrooms and onion; turn to coat., Coat a grill rack with cooking spray before starting the grill. Grill onion over medium heat for 8-10 minutes or until crisp-tender, turning often. Remove and set aside. Grill mushrooms for 3-4 minutes, turning every minute or until lightly browned. Remove and cut into 1/4-in. slices., Layer mushroom and onion on half of each tortilla; sprinkle with cheese. Fold tortilla over filling. Grill for 1-2 minutes on each side or until browned and cheese is melted. Serve with salsa and sour cream.
Nutrition Facts :
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 PORTABELLA MUSHROOM SANDWICHES
combination of olive oil and balsamic vinegar gives this sandwich an exotic flavor. Add any vegetables you want. I use sprouts and avacados.
Provided by tornadoes three
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- pour vinegar into med bowl. Cut peppers into palm size pieces and soak in vinegar.
- Put pieces on grill with skins facing flame.
- Grill until skins are crispy. Cool and peel.
- Coat each mushroom cap,top and bottom, with olive oil. sprinkle garlic, Mrs. Dash, celery salt and pepper on bottom side of mushrooms.
- Grill each mushroom for 5 mins each side.
- Once mushrooms are grilled place red peppers on bottom part of mushroom and cover with provolone chesse. Heat until cheese is melted.
- Toast bread and garnish with sprouts and avacado slices. (tomatoes add a pretty splash of color.) Cut caps in half, build sandwiches and serve.
Nutrition Facts : Calories 553.9, Fat 49.7, SaturatedFat 10.7, Cholesterol 19.3, Sodium 260.7, Carbohydrate 21.4, Fiber 10.4, Sugar 7.3, Protein 12.6
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