Grilled Portobello Blue Cheese And Caramelized Onion Hoagie Recipes

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GRILLED PORTOBELLO BURGER WITH ONION JAM



Grilled Portobello Burger with Onion Jam image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 14

2/3 cup low-fat plain yogurt
3 tablespoons prepared horseradish
4 tablespoons extra-virgin olive oil
3 medium-large red onions, thinly sliced (about 2 pounds)
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 cup red wine
1/4 cup honey
1/4 cup red wine vinegar
1 garlic clove, crushed
2 tablespoons balsamic vinegar
4 large portobello mushrooms, (about 1 pound) stemmed
Lettuce leaves
4 whole grain buns, or whole wheat English muffins, split and toasted

Steps:

  • Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thickened, about 60 minutes. Discard the watery liquid. Whisk the horseradish into the thickened yogurt.
  • Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat. Add the onions, 1 thyme sprig, and season with salt and pepper, to taste. Cook, covered, until the onions have wilted, about 10 to 15 minutes, (give them a stir every now and then with a wooden spoon to prevent them from sticking). Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions. Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.
  • Preheat a stove top grill pan over medium-high heat. Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl. Strip and add the leaves from the remaining sprig of thyme. Coat the mushroom caps all over with the flavored olive oil. Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side. Season with the salt and pepper.
  • Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm.

CARAMELIZED ONIONS, CABRALES BLUE CHEESE AND WILD MUSHROOM FLATBREAD



Caramelized Onions, Cabrales Blue Cheese and Wild Mushroom Flatbread image

Provided by Bobby Flay | Bio & Top Recipes

Categories     appetizer

Number Of Ingredients 10

1 tablespoon unsalted butter
1 tablespoon olive oil
3 tablespoons olive oil
1 pound assorted wild mushrooms (portobello, shiitake, chanterelle, porcini)
Salt and freshly ground pepper
3 Spanish onions, sliced thinly
1 teaspoon sugar
1 ricipe flatbread
1/2 cup fresh mozzarella
1 cup crumbled blue cheese

Steps:

  • Heat butter and olive oil in a medium saute pan. Add onions and sugar and cook slowly until soft and caramelized. Heat olive oil in a large saute pan over high heat. Add the mushrooms and saute until golden brown and cooked down. Season with salt and pepper to taste. Preheat grill. Flatten the dough, brush liberally with olive oil and throw on the grill. Grill on one side until golden brown, turn over spread with the mozzarella, onions and mushrooms and blue cheese.

CARAMELIZED ONION GRILLED CHEESE



Caramelized Onion Grilled Cheese image

How to elevate the classic grilled cheese? How about filling thick slices of brioche with three cheeses, fresh herbs, a splash of prosecco and a spoonful of Dijon mustard? Add a jammy onion spread inspired by the flavors of French onion soup and you've got one unbeatable sandwich!

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, at room temperature
1 small yellow onion, thinly sliced
1 teaspoon fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon Dijon mustard
1/4 cup shredded sharp Cheddar
1/4 cup shredded Gruyere cheese
1/4 cup diced Robiola cheese
1 tablespoon prosecco
2 teaspoons fresh parsley, chopped
1 clove garlic, minced
Four 1-inch-thick slices brioche

Steps:

  • Heat 1 tablespoon butter in a medium skillet over medium heat. Add the onions and sprinkle with the thyme, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the onions are browned and tender, about 20 minutes. Turn off the heat and stir in 1 tablespoon of the Dijon mustard and 1 tablespoon water to coat the onions. Transfer to a bowl and set aside.
  • Heat a griddle over medium heat.
  • Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, garlic and remaining 1 teaspoon Dijon mustard in a food processor until combined but still chunky and spreadable. Evenly spread the cheese mixture over one side of each slice of bread. Top 2 slices with the onion mixture and then sandwich the onions with the other 2 slices, cheese-side in. Spread the remaining butter on the outside of each sandwich and season with salt and pepper. Griddle the sandwiches over medium heat until golden brown on the first side, about 5 minutes. Flip and continue to cook until the cheese is melted and the exteriors are crispy, about 5 minutes more.

PORTOBELLO & BLUE CHEESE MELTS



Portobello & blue cheese melts image

A veggie treat that is so tasty everyone will want one!

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 9

1 red onion , cut into wedges
1 tsp olive oil
2 tbsp balsamic vinegar
2 Portobello or flat mushrooms
1 tsp thyme leaves
25g blue cheese
1 ciabatta bread roll
handful rocket leaves
oven fries , to serve (optional)

Steps:

  • Heat oven to 220C/200C fan/gas 7. Mix the onion with the oil and vinegar, spread on a baking tray, then put the mushrooms on top, stem-side up, and scatter over the thyme and some seasoning. Cook in the oven for 15 mins, until starting to soften and caramelise.
  • Crumble the cheese into the cavity of the mushrooms and cook for 5 mins more until the cheese is melted and bubbling.
  • Split the ciabatta roll in half and lightly toast. Top with a handful of rocket, the sticky onions and the cheese-topped mushrooms. Serve with oven fries, if you like.

Nutrition Facts : Calories 444 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 2.34 milligram of sodium

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

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