Grilled Portabella Sandwiches Or Panini Recipes

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GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

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

3 mushrooms portobello mushrooms
¼ cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

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 WITH BASIL MAYONNAISE SANDWICH



Grilled Portobello with Basil Mayonnaise Sandwich image

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

⅓ cup balsamic vinegar
¼ cup olive oil
1 tablespoon minced garlic
6 portobello mushroom caps
½ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons chopped fresh basil
6 kaiser rolls, split, toasted
1 tablespoon butter
6 leaves lettuce
6 tomato slices

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 WITH ROASTED RED PEPPER AND MOZZARELLA



Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella image

I had this once in a restaurant, and have spent a while trying to recreate it. Please enjoy.

Provided by acherry53400

Categories     Main Dish Recipes     Sandwich Recipes     Cheese

Time 55m

Yield 4

Number Of Ingredients 11

1 red bell pepper
salt and black pepper to taste
½ cup olive oil
4 portobello mushroom caps, cleaned
4 slices onion
4 Kaiser rolls, split
4 teaspoons mayonnaise
1 teaspoon roasted garlic, mashed into a paste
4 ounces buffalo mozzarella, thinly sliced
4 slices tomato
16 fresh basil leaves, divided

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Place the red bell pepper onto the preheated grill, and grill until the skin is completely charred on all sides, 10 to 15 minutes. Place the pepper into a paper bag, seal the bag, and let the pepper cool. When cooled, remove the charred skin, slice the pepper into quarters, and remove the seeds. Thinly slice the pepper and set aside.
  • Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil, and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms, and grill until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.
  • Lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.
  • Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices. Repeat for remaining sandwiches.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 32 g, Cholesterol 24 mg, Fat 38.8 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 8.6 g, Sodium 294.8 mg, Sugar 5.9 g

GRILLED PORTABELLA AND BELL PEPPER SANDWICHES



Grilled Portabella and Bell Pepper Sandwiches image

Try meatless magic from the grill with this hearty veggie sandwich.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

6 fresh large portabella mushroom caps
1 large bell pepper, cut into 1/4-inch slices
1 large red onion, sliced
1 tablespoon olive or vegetable oil
1/2 teaspoon seasoned salt
1 round focaccia bread (8 or 9 inch)
1/4 cup mayonnaise or salad dressing
1/4 cup basil pesto
4 leaf lettuce leaves

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.

Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 10 mg, Fat 3, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 490 mg, Sugar 4 g, TransFat 0 g

GRILLED PORTOBELLO SANDWICH



Grilled Portobello Sandwich image

[DRAFT]

Provided by Food Network

Time 20m

Yield 1 serving

Number Of Ingredients 7

1 Portobello mushroom, gills removed
½ Red pepper
¼ cup marinated artichoke hearts, drained with 1 Tbsp. marinade reserved, divided
2 Slices Italian bread, ½ Inch thick
1 Tbsp. MIRACLE WHIP® Dressing
2 tsp. pesto
1 Kraft Provolone Cheese Slice

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 SANDWICHES



Grilled Portobello Sandwiches image

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

2 tablespoons sesame oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
4 to 5 portobello mushrooms (about 1 pound), stems removed
1 large sweet onion, cut into 1/4-inch slices
4 flour tortillas (10 inches)
2-1/2 cups (10 ounces each) shredded Monterey Jack cheese
Salsa and sour cream

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 PORTABELLA SANDWICHES OR PANINI



Grilled Portabella Sandwiches or Panini image

Great vegetarian sandwich. Can make on outdoor grill, panini press, or skillet. These are even better the next day. From Jenny :)

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 medium portabella mushroom caps
2 vidalia onions, sliced
1/2 cup olive oil
4 garlic cloves, minced
salt and pepper, to taste
1 loaf Italian bread

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 SANDWICH WITH GOUDA AND RED PEPPER AIOLI



Grilled Portabella Sandwich With Gouda and Red Pepper Aioli image

We serve this at Micheal's Cafe in Duncannon, PA. It's an original creation by our late, great executive chef and name sake, Mike. It's by far my favorite item on the menu. I eat it nearly every day that I work. My recipe is my cheap-o take on his recipe. Their's is MUCH better. The red pepper aioli can be made and held in the refrigerator for a little while and it's really great on anything. I use the store bought pesto (Classico, in a jar near the pasta sauces) since I've never attempted to make it myself. I hope you all enjoy it as much as I do!!

Provided by PSU Lioness

Categories     Lunch/Snacks

Time 10m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 13

1 portabella mushroom cap, cleaned
2 teaspoons olive oil
salt (to taste)
pepper (to taste)
1 slice smoked gouda cheese
1 pinch bean sprouts
1 teaspoon basil pesto (Classico)
1 hamburger bun with sesame seeds
3 garlic cloves, peeled and finely missed
1/2 cup fat-free mayonnaise
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 large red pepper, diced and cooked well

Steps:

  • Spray skillet and inside of buns with non-stick cooking spray. Grill in pan/skillet until lightly toasted.
  • Heat olive oil in skillet. Grill mushroom until browned (about 5 minutes each side).
  • Spread Red Pepper Aioli on bottom of bun.
  • Put Portobello on top.
  • Put Gouda Cheese on top of that.
  • Put Bean Sprouts on top of that.
  • Spread Basil Pesto on top of bun.
  • You can also use panini bread and make these into paninis (like we do at the restaurant) if you have a panini press (which I'm too poor to buy).
  • RED PEPPER AIOLI SAUCE.
  • 3 garlic cloves, peeled and finely missed.
  • 1/2 Cup fat-free mayo.
  • 1/2 tsp salt.
  • 1/4 tsp crushed red pepper.
  • 1 large red pepper, diced and cooked well.
  • Mix all ingredients in a food processor or extremely well in bowl until combined. Enjoy!

Nutrition Facts : Calories 376, Fat 15.2, SaturatedFat 2.5, Cholesterol 12.8, Sodium 2345.9, Carbohydrate 54.1, Fiber 8.8, Sugar 20.6, Protein 8.7

GRILLED PORTOBELLO PANINI



Grilled Portobello Panini image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

2 large portobello mushrooms, stems removed, gills scraped out, sliced horizontally into 2 thin pieces
1 small red pepper, seeds and ribs removed, quartered
Olive oil
Kosher salt and freshly ground black pepper
1/2 cup baby arugula
Herbed Cream Cheese Spread, recipe follows
1 loaf ciabatta
4 ounces low-fat cream cheese, at room temperature
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
1 clove garlic, peeled and smashed
Kosher salt and freshly ground black pepper

Steps:

  • Heat a grill pan to medium-high heat.
  • Add the mushrooms and red peppers to a sheet tray, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Grill the portobellos for 3 minutes per side, 6 minutes total. Grill the red peppers for 5 minutes per side, 10 minutes total. Remove from the grill and set aside until cool enough to handle.
  • Cut two 4-inch pieces of bread, then slice in half lengthwise. Spread the Herbed Cream Cheese Spread on each piece of bread. Pile on the grilled portobellos, red peppers and arugula on 2 slices of the bread and close the sandwiches.
  • Place the sandwiches on top of the hot grill pan and place a cast-iron skillet on top to press. Cook for 3 to 4 minutes, and then flip and cook 3 to 4 more minutes on the remaining side. Slice on a diagonal and serve.
  • Add the cream cheese, basil, chives and garlic to a bowl of a food processor and pulse until smooth and combined. Season with salt and pepper.

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Top Asked Questions

What kind of cheese is on a portobello mushroom sandwich?
Marinated Portobello Mushroom Sandwich with Grilled Bell Pepper, Melted Gruyere cheese, and Mozzarella. Posh Journal
How to cook portobello mushrooms on the grill?
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.
How do you make a grilled cheese sandwich with a roll?
Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl. Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices.
What do you put on a pizza roll for a sandwich?
Directions. Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl. Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices.

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