Portobello Patty Melt Recipes

Steps:

• 1. Cook veggie burger according to package directions. Top hot burger with cheese slice. Let stand for 1 minute or until cheese melts.
• 2. Meanwhile, in small nonstick skillet coated with cooking spray, cook sliced mushroom and onion rings over medium-low heat about 5 minutes or until tender, stirring frequently. Stir in steak sauce.
• 3. Serve burger topped with mushroom mixture between bread pieces.
• ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
• This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

Steps:

• Preheat broiler. Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes. Reserve remaining marinade., Place mushrooms on a greased rack of a broiler pan, stem side down. Broil mushrooms 4 in. from heat until tender, 3-4 minutes per side. Top stem sides with tomato and cheese. Broil until cheese is melted, about 1 minute., Place bread on a baking sheet; brush with reserved marinade. Broil 4 in. from heat until lightly toasted, 45-60 seconds. Top with mushrooms. Sprinkle with chopped basil.

Steps:

• Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
• Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you're ready to cook.)
• Take a small baking dish, and put into it olive oil, soy sauce, balsamic vinegar and minced clove of garlic. Add portobello caps, then cover with foil, and roast in a 400-degree oven for 30 to 45 minutes, turning once.
• Set the skillet to medium heat, and put four pieces of rye bread into the butter that remains from cooking the onions. Top each piece with a slice of cheese, then two portobello caps, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.

Steps:

• Preheat oven to 450 degrees F. Stir paprika, pepper, salt, and 3 tablespoons of olive oil in a small bowl. Rub mushrooms with the mixture and arrange, gill sides down, on a baking sheet. Bake until tender and lightly browned about 20 minutes.
• Heat remaining 1 tablespoon of olive oil in a large skillet over medium-high . Add onion and cook (I also added arugula here after onions were mostly done), stirring often, until softened and lightly browned. 10 to 12 minutes. transfer to small bowl, reserving skillet.
• Spread .5 tablespoon butter on 1 side of each slice of bread. Divide 1 tablespoon of mustard among unbuttered sides of the bread. Top each half with cheese. layer with arugula, onion, mushroom and remaining cheese. Assemble the sandwiches with the buttered sides out.
• Cook the sandwiches in the skillet over medium heat flipping once, until cheese is melted and bread is golden brown, 4 to 5 minutes on each side.
• Serve with small dill pickles.