Grilled Portabella And Bulgur Salad Sandwiches Recipes

GRILLED PORTABELLA SANDWICHES OR PANINI

Steps:

• Mix together oil, salt and pepper, and garlic. Marinate mushrooms and onions with this for about thirty minutes.
• Grill mushrooms and onions over medium heat until done, brushing on the oil mixture liberally throughout cooking time.
• Cut the bread open length-wise, brush it with the oil, then lightly toast on the grill.
• Layer on the onions and mushrooms. Press sandwich together for a few minutes (I usually use a frying pan to weigh it down).
• Cut into 6 pieces or so and serve.

GRILLED PORTABELLA AND BULGUR SALAD "SANDWICHES"

Steps:

• Make vinaigrette:
• With motor running, drop garlic into food processor and finely chop. Add tomatoes, parsley, oil, vinegar, rosemary, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and pulse until tomatoes are finely chopped but not puréed.
• Make salad:
• Peel skin from portabellas using tip of a paring knife, pulling from edge of mushroom toward center. Gently scrape off gills from mushrooms with tip of a spoon. Toss portabellas with 1/2 cup vinaigrette in a 13- by 9-inch glass baking dish and let stand, turning occasionally, 20 minutes.
• Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
• Push 1 wooden pick into each onion wedge to secure for grilling. Toss onion wedges, bell peppers, and zucchini with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers, 6 to 10 minutes for zucchini, 8 to 12 minutes for onion, and 12 to 15 minutes for portabellas).
• Transfer portabellas to a plate and remaining vegetables to a bowl as cooked. Cool slightly, then remove wooden picks and coarsely chop onion, bell peppers, and zucchini.
• While vegetables cook, pour boiling-hot water over bulgur with 1/2 teaspoon salt in a large bowl and let stand until water is absorbed and bulgur is tender, about 5 minutes. Drain in a sieve if any water remains.
• Add vegetables to bulgur with pine nuts and remaining vinaigrette and toss.
• Put one fourth of arugula on each of 4 plates. Top with upside-down portabella. Pack bulgur mixture into a cup measure, then unmold on top of portabella. Top with another portabella, right side up. Serve with an avocado quarter.

GRILLED PORTABELLA AND BELL PEPPER SANDWICHES

Steps:

• Heat gas or charcoal grill. Brush mushrooms, bell pepper and onion with oil; sprinkle with seasoned salt. Place vegetables in grill basket (grill "wok").
• Place grill basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, shaking basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender.
• Cut bread horizontally in half. Mix mayonnaise and pesto; spread over cut sides of bread. Layer lettuce and grilled vegetables on bottom half of bread. Add top of bread. Cut into 6 wedges.

GRILLED PORTABELLA MUSHROOM SANDWICHES

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.