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How To make Grilled Portabello Mushroom Sandwich
(Bill McGinnis, adapted from Monterey Mushrooms by Chef Bruce Silverblatt) ************ Marinade: :
******************** 2 tablespoons rice wine vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic minced
2 teaspoons dried oregano
1 Pinch kosher salt
1 Pinch sugar
1 Pinch black pepper :
freshly ground
*********** RECIPE ******************* 2 large portabello mushrooms
1 large clove garlic
2 tablespoons mayonnaise
2 teaspoons fresh thyme chopped
1 red bell pepper :
roasted
2 teaspoons balsamic vinegar
2 onion rolls -- split & grilled
2 thick slices Monterey jack cheese
Combine marinade ingredients. Marinate mushroom in this mixture 1-2 hours. Mash other garlic clove into fine paste. Stir into mayonnaise and add thyme. On barbecue grill or under broiler, cook mushrooms 5 minutes on each side, or until soft. Sprinkle red bell pepper with balsamic vinegar and shallots. Grill or lightly toast onion rolls. Spread mayonnaise on each half of rolls. Place grilled mushrooms on two onion roll halves, cover with roasted bell pepper, cheese and top half of rolls. Cut in half and se rve hot.
Makes 2 sandwiches
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Portobello Mushroom Burger
Grilled Portobello Burgers are the perfect flavor-packed option for vegetarians and friends of vegetarians! Chef Britt shows you how to put it all together in less than 30 minutes!
View FULL RECIPE HERE:
How To Make a Portobello Mushroom Burger
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Portobello Mushroom Sandwich Recipe With HOMEMADE Garlic Aioli!
Fresh veggies and garlic aioli join forces in this meatless portobello mushroom sandwich recipe that bursts with flavor!
Full recipe:
Ingredients
Servings: 4
4 large portobello mushrooms
3 tbsp extra-virgin olive oil
3 tbsp balsamic vinegar
Sea or kosher salt and freshly ground black pepper, to taste
1 batch of garlic aioli, see below
4 slices of red onion, about ¼” thick
4 large pieces of roasted red pepper, or about 1 cup if in small pieces
4 leaves of butter lettuce, or lettuce of choice
Focaccia bread, cut into 4” squares and then sliced in the middle for the top and bottom of the sandwich
4 slices of sharp cheddar or Monterey Jack cheese
1/2 cup(s) mayonnaise
1 small garlic clove
1 tsp lemon zest
Directions 11 steps | 45 Minutes
Step 1
First, use a paper towel to wipe off the top of the portobello mushrooms. Gently scrape off the gills on the inside of the mushrooms with a spoon and then discard.
Step 2
Next, brush both sides of the mushrooms with olive oil. Place the portobello mushrooms on a platter and season them with salt and pepper.
Step 3
Place the portobello mushrooms bottom side up and drizzle balsamic vinegar on top. It will pool slightly in the cap of the mushroom. Let the mushrooms sit in this marinade for 20 minutes or up to 4 hours.
Step 4
Make the homemade garlic aioli while the portobello mushrooms are marinating. Mix the mayonnaise, minced garlic and lemon zest together until well combined. Season the garlic aioli to taste with salt and pepper and set aside. Please note: The homemade garlic aioli can also be made up to 1 week in advance as long as it is kept refrigerated. As an alternative, you can also make truffle aioli with ½ cup mayonnaise and 1 teaspoon of truffle oil.
Step 5
Then heat a grill or a stovetop grill pan on medium-high heat. You can also use your oven’s broiler. Once hot, place the portobello mushrooms, on the grill, bottom side up. Cook for about 3-4 minutes or until grill marks form.
Step 6
Flip the portobello mushrooms and cook them for another 3-4 minutes or until semi-soft.
Step 7
Remove the portobello mushrooms from the heat and place one slice of cheese on each mushroom. Cover loosely with aluminum foil and keep warm. Use blue or goat cheese if you want a stronger, more pungent flavor.
Step 8
Place the onion slices on the grill and cook them for about 2-3 minutes on each side. Keep warm.
Step 9
To assemble the portobello mushroom sandwiches, put the bottom slice of focaccia bread on a plate and spread a layer of garlic aioli. You can also serve the sandwiches on a brioche bun instead of focaccia bread.
Step 10
Top with mushroom and cheese, roasted pepper, onion and lettuce. You can also add jalapeño slices or grilled jalapeños for an extra kick.
Step 11
Spread more of the homemade garlic aioli on the top slice of bread and place it on top of the portobello mushroom sandwich. Serve immediately and enjoy!
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Grilled Mushroom Sandwich | Grilled Mushroom Sandwich Recipe | Mushroom Sandwich Recipe
Grilled Mushroom Sandwich
Servings - 2
INGREDIENTS
Butter - 2 tablespoons
Mushrooms - 250 grams
Garlic paste - 2 teaspoons
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Coriander - 1 tablespoon
Butter - 1 tablespoon
Brown bread - 2 slices
Provolone cheese - 1 slice
PREPARATION
1. Heat 2 tablespoons butter in a pan, add 250 grams mushrooms and fry for 5 - 7 minutes.
2. Add 2 teaspoons garlic paste and saute for 2 - 3 minutes.
3. Then, add 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
4. Cook until it turns golden brown in color.
5. Now, add 1 tablespoon coriander and mix it well. Keep aside.
6. Heat 1 tablespoon butter in a pan, add 2 brown bread slices on top of it.
7. Cook for 2 - 3 minutes from both sides.
8. Place it on a board.
9. Spread the mushroom stuffing on top of it.
10. Place a slice provolone cheese and cover it with another bread slice.
11. Place it on a grill machine and grill the sandwich for 5 - 7 minutes or till golden brown from both sides or the cheese oil melted.
12. Serve hot.
Portobello Mushroom Caprese
This is a favorite in the kitchen. It's easy to make, aromatic, and surprisingly light. An ideal dish for vegetarians or when you're ready for a meat break.
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Recipe below:
Preheat oven to 400°F.
1. In a saucepan combine 1/2 stick of butter, 3 minced garlic cloves, salt and pepper to taste (usually just a pinch). Using medium low heat, cook down the butter and garlic until fragrant, about 3-4 minutes.
2. Remove the stems from the mushrooms and brush each side with the garlic butter sauce.
3. Halve about 10-12 grape tomatoes, halve 8 oz of buffalo mozzarella and julienne about 10 basil leaves. Set aside a pinch or two of basil for garnish.
4. Divide the tomatoes, cheese, and basil equally between the mushrooms. Cook in oven for about 10-12 minutes or until tender.
5. Wipe down your saucepan, add 1/4 cup balsamic vinegar and 2 teaspoons of brown sugar on medium low heat. Let it reduce until it's a syrup consistency, about 4-5 minutes. Once reduced, remove from heat.
Remove mushrooms from oven and drizzle the balsamic over the top (add your extra basil atop for a garnish if you'd like). Serve immediately.