GRILLED PORTOBELLO SANDWICH
[DRAFT]
Provided by Food Network
Time 20m
Yield 1 serving
Number Of Ingredients 7
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.
THE BEST GRILLED PORTOBELLO MUSHROOM BURGER
I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with melted Swiss Cheese, grilled red onion, tomatoes, spinach, and avocado - yum!!
Provided by Gina
Categories Lunch
Time 1h
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning.
- Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
- Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
- Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
- Top the mushrooms with cheese during the last minute of cooking.
- While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
- To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.
Nutrition Facts : ServingSize 1 loaded burger, Calories 295 kcal, Carbohydrate 31 g, Protein 21 g, Fat 13 g, Sodium 594 mg, Fiber 11 g, Sugar 6 g, SaturatedFat 1 g
GRILLED PORTOBELLO WITH BASIL MAYONNAISE SANDWICH
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
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 EGGPLANT & PORTOBELLO SANDWICH
From Eating Well Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh tomato and spicy arugula. Serve with a mixed green salad.
Provided by Cheri 911
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high.
- Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
- Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
- Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.
Nutrition Facts : Calories 275.9, Fat 12.9, SaturatedFat 2, Sodium 594.6, Carbohydrate 36.7, Fiber 9.4, Sugar 8, Protein 8
LOW-FAT GRILLED PORTOBELLO SANDWICH
Try this instead of a burger next time and save the fat and calories. Prep time is also marinade time.
Provided by Karen From Colorado
Categories Lunch/Snacks
Time 2h10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Marinate mushroom in the vinaigrette dressing in a zip-lock bag in the fridge for 2 hours.
- Remove mushroom from the marinade and grill or cook it in a non-stick skillet with the bell pepper for 5 minutes on each side.
- Mix the garlic and mayonnaise together and spread on the roll halves.
- Top with the mushroom and cheese.
Nutrition Facts : Calories 655.7, Fat 47, SaturatedFat 9.3, Cholesterol 7.5, Sodium 611.2, Carbohydrate 46.3, Fiber 5, Sugar 9.8, Protein 16.3
THE BEST YUMMY, LOW-FAT GRILLED CHEESE SANDWICH EVER!!
This is the BEST grilled cheese sandwich ever!! Friends taught me how to make it. I had it EVERYDAY cuz it was really that good. =) The bread is cheese bread-like. For every person I've made it for, they love it so much and it's supereasy that they make it for others. ENJOY!!!
Provided by jenjen
Categories Breakfast
Time 5m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 4
Steps:
- For this sandwich, I used the George Foreman Grill, but any panini grill will work also.
- Spray PAM on one side of the bread. Sprinkle grated parmesan cheese on the PAM sprayed side. Place the slice of bread with the grated parmesan side down. Place a slice of cheese on top. Put the second slice of bread on top of the cheese.
- Spray PAM on the top side of the second slice of bread. Sprinkle grated parmesan cheese on top.
- Close your grill and wait.
- ENJOY!
DIABETIC, LOW-FAT GRILLED PORTABELLA MUSHROOMS
Make and share this Diabetic, Low-Fat Grilled Portabella Mushrooms recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, combine the garlic, rosemary, olive oil, and vinegar.
- Mix well.
- Using a pastry brush, cover both sides of the Portobello mushrooms with the mixture.
- Cover and refrigerate for 30 minutes.
- Preheat the grill or oven broiler.
- Grill the mushrooms on low heat, or place them on a rack that is low in the oven.
- Cook each side of the Portobello for 5 minutes.
- Serve immediately.
Nutrition Facts : Calories 159, Fat 13.9, SaturatedFat 1.9, Sodium 12.4, Carbohydrate 7.5, Fiber 1.3, Sugar 4.5, Protein 2.1
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