Grilledmushroomsandwiches Recipes

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GRILLED CHEESE AND MUSHROOM SANDWICH



Grilled Cheese and Mushroom Sandwich image

Give your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
8 tablespoons butter, softened, divided
4 large portobello mushroom caps, gills removed and sliced
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons mayonnaise
3 tablespoons finely shredded Manchego or Parmesan cheese
1/8 teaspoon onion powder
8 slices sourdough bread
4 ounces Brie cheese, rind removed and sliced
1/2 cup shredded sharp white cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Gruyere cheese
2 teaspoons minced fresh thyme

Steps:

  • In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Nutrition Facts : Calories 797 calories, Fat 62g fat (31g saturated fat), Cholesterol 138mg cholesterol, Sodium 1143mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

GRILLED MUSHROOMS AND ONIONS IN FOIL



Grilled Mushrooms and Onions in Foil image

Onions and mushrooms are sliced, seasoned, and wrapped inside a durable packet of foil, crimped to seal, and placed on the grill. Super easy with big, bold flavor. A fantastic topper for steaks, potatoes, etc.

Provided by Tigerflip

Categories     Side Dish     Vegetables     Onion

Time 55m

Yield 4

Number Of Ingredients 6

aluminum foil
2 large white onions, sliced into 1/4-inch rings
8 ounces baby bella mushrooms, sliced
2 cloves garlic, thinly sliced
4 tablespoons butter, cut into 4 pieces
5 tablespoons steak seasoning (such as Dale's®)

Steps:

  • Preheat an outdoor grill for medium heat.
  • Fold an 18-inch wide piece of aluminum foil so it is square.
  • Place onions, mushrooms, and garlic in the middle of the foil. Arrange butter pieces on top of vegetables and drizzle with steak seasoning. Bring 4 corners of the foil together in the center, and crimp any open spaces to seal packet.
  • Place the foil packet on the preheated grill and cook until vegetables are tender, about 45 minutes. Remove from grill, open packet carefully, and serve.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 14.2 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 7.4 g, Sodium 3529.4 mg, Sugar 4.2 g

GRILLED MUSHROOM SWISS BURGERS



Grilled Mushroom Swiss Burgers image

This is a great way to spice up an ordinary hamburger. Not only can this be done on the grill, but pan fried if desired. Too good not to try!!

Provided by MS. STEPHANIE

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 30m

Yield 6

Number Of Ingredients 8

1 ½ pounds lean ground beef
½ teaspoon seasoned meat tenderizer
salt and pepper to taste
2 teaspoons butter
2 (4 ounce) cans sliced mushrooms, drained
2 tablespoons soy sauce
4 slices Swiss cheese
6 hamburger buns

Steps:

  • Prepare a grill for medium heat. Lightly oil the grate.
  • Divide the ground beef into 6 patties. Season with meat tenderizer, salt and pepper. Set aside.
  • Melt the butter in a skillet over medium heat. Add the mushrooms and soy sauce; cook and stir until browned. Set aside and keep warm.
  • Grill the patties for about 6 minutes per side, or until cooked through. Divide the mushroom mixture evenly amongst the burgers and top each one with a slice of Swiss cheese. Cover the grill for about 1 minute to allow the cheese to melt. Remove from the grill and serve on hamburger buns.

Nutrition Facts : Calories 519.5 calories, Carbohydrate 25 g, Cholesterol 106.1 mg, Fat 32.4 g, Fiber 2.1 g, Protein 30 g, SaturatedFat 14.2 g, Sodium 867.5 mg, Sugar 1.1 g

FIVE-INGREDIENT GRILLED SHRIMP-STUFFED MUSHROOMS



Five-Ingredient Grilled Shrimp-Stuffed Mushrooms image

Stuffed mushrooms can be much more than bite-size hors d'oeuvres at cocktail parties-they can also be a delicious entree. Portobello mushrooms stuffed with shrimp are a low-fat, protein-packed seafood dinner option containing potassium, iron and zinc. The meatiness of the mushroom paired with shrimp is a new take on surf-and-turf, with the added benefit of 15 vitamins, minerals and beneficial plant compounds. Round out this meal with slices of French bread brushed with olive oil and grilled. Or serve the patties in 100 percent whole-grain buns along with sliced avocado.

Provided by Michelle Dudash

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 portobello mushroom
2 scallions, white and green parts
1 1/4 pounds frozen peeled and deveined shrimp, thawed, tails removed, blotted dry
Zest of 1 lemon, finely grated
1 tablespoon lemon juice
Freshly ground black pepper
Salt
2 teaspoons rice bran oil, grapeseed oil or expeller-pressed canola oil
Lemon wedges for serving

Steps:

  • Preheat grill to medium, about 350 to 400 degrees F.
  • Rinse the tops of the mushrooms briefly under running water, rubbing off any debris, and pat dry. Gently remove the gills with a spoon (the gills are edible, but their dark shade can muck up the color of the filling). Pluck off the stems, trim the bottom of the stems, and reserve. Trim the rims of the mushrooms with kitchen shears, for a straighter edge. Reserve scraps. Place mushroom caps on a plate.
  • Slice finely slice enough of the green scallion tops to equal 2 tablespoons and reserve for garnish. Place the remaining white and green scallion parts in a large food processor and pulse to chop. Add the mushroom stems and scraps, shrimp, lemon zest and juice, and freshly ground black pepper to taste. Pulse until the shrimp is nearly ground, with some small pieces remaining.
  • Brush the mushroom tops with oil, turn them over, then sprinkle lightly with salt and pepper. Divide the shrimp mixture equally among the mushrooms and smooth with the back of a spoon. Sprinkle with salt.
  • Lightly oil the area of the grill that you will be using. Grill the stuffed mushrooms until the shrimp centers turn white and firm when pressed gently and the mushrooms are tender, about 10 to 12 minutes. Allow the mushrooms to rest a few minutes before serving. Sprinkle with sliced scallions and serve with lemon wedges.

GRILLED CHICKEN & MUSHROOMS - EVERYDAY ITALIAN



Grilled Chicken & Mushrooms - Everyday Italian image

This is a recipe I adapted from Giada's Everyday Italian. She also recommends grilling shrimp and bell peppers with this, but I'm not a fan of either of those and wanted to post this as I have it. She also suggests serving over saffron - I serve with salad instead. I cooked mine on my George Foreman grill and I can honestly say it is one of the best chicken recipes I've ever tried. Full recipe is on foodnetwork.com - Enjoy!

Provided by megs_

Categories     Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

3 garlic cloves, minced
1/2 cup lemon juice, from about 3 lemons
1 cup extra virgin olive oil
1 teaspoon salt or 2 teaspoons kosher salt
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
6 -8 boneless skinless chicken breasts
1/2 lb cremini mushroom, wiped clean

Steps:

  • In a medium bowl, combine the marinade ingredients. Reserve 1/4 cup of marinade for muahrooms.
  • In a large bowl, combine rest of marinade with the chicken breasts. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Toss the mushrooms with 1/4 cup of the reserved unused marinade.
  • Grill the chicken breasts to an internal temperature of 165 degrees F, about 7 minutes a side.
  • Grill the mushrooms, about 2 minutes a side. Slice the mushrooms before serving, if desired.
  • Arrange grilled meats and vegetables on a large platter and serve immediately.

GRILLED STEAK SANDWICH WITH MUSHROOMS AND CARAMELIZED ONIONS



Grilled Steak Sandwich With Mushrooms and Caramelized Onions image

this tasty grilled steak sandwich can be made during bbqs or using a home griller or toaster oven. left over bbq steaks can also be used while just topping it with the grilled mushrooms and caramelized onions.

Provided by Pneuma

Categories     Lunch/Snacks

Time 30m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 12

4 sandwich steaks (thin slices)
olive oil, as needed
steak seasoning, as needed
3/4 cup mushroom, champignon
8 slices rye bread
French fries (optional) or chips (optional)
2 tablespoons olive oil
2 onions, sliced into thin rings
1/2 cup water
1 tablespoon brown sugar
1 -2 tablespoon red wine vinegar
1/4 cup butter

Steps:

  • for the onions, heat oil, add onions and cook for 15 mins or until soft.
  • add water, brown sugar, vinegar and simmer until water has nearly evaporated adding the butter last,turning off the heat and stirring it.
  • for the steak, brush both sides with oil and add a bit of steak seasoning, grilling it for 2-3 mins on each side.
  • grill the mushrooms too for 2 minutes and cut into slices.
  • then, toast the bread adding the grilled steak and top with caramelized onions and mushrooms.
  • repeat with others and serve with french fries or chips.
  • best served warm.

Nutrition Facts : Calories 538.3, Fat 35.6, SaturatedFat 15.1, Cholesterol 70.3, Sodium 566.9, Carbohydrate 39.9, Fiber 4.8, Sugar 8.4, Protein 15.8

GRILLED MUSHROOM SANDWICHES



Grilled Mushroom Sandwiches image

This is a great recipe for a quick, summertime, meatless meal. You need really big portobellos for this. Adapted from a Midwest Living recipe.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 28m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 clove garlic, minced
4 6 to 8 inch fresh portabella mushroom caps, sliced into 1/2 inch thick strips
8 slices French bread or 4 hamburger buns with sesame seeds, toasted
mayonnaise
lettuce leaf
sliced tomatoes

Steps:

  • Combine oil and garlic and brush onto mushroom slices.
  • For charcoal grills; grill the mushroom slices on the rack of the uncovered grill directly over medium coals for 8-10 minutes or until tender, turning once.
  • For gas grills; preheat the grill then reduce heat to medium; place the mushroom slices on rack over heat, cover and grill.
  • Spread 4 slices of bread, or bun bottoms, with mayonnaise and top with lettuce and tomato; add mushrooms and bread or bun tops.
  • If your grill grids are too wide, brush whole mushrooms with the oil mixture and grill, then slice before serving.

Nutrition Facts : Calories 433.4, Fat 10.8, SaturatedFat 1.8, Sodium 784.8, Carbohydrate 70.9, Fiber 5.1, Sugar 1.8, Protein 13.4

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