Nigella Lawson Portobello Mushroom Cheesesteak Sandwich Recipes
NIGELLA LAWSON PORTOBELLO MUSHROOM CHEESESTEAK SANDWICH
I just saw Nigella make this on one of her TV shows and I had to post it. It is utterly yummy. You can experiment with toppings to create your own flavor sensations.
Provided by Epi-curious
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put your cleaned mushroom caps, bottom side facing up, in a small baking dish.
- In a bowl, mash the butter and mix in the garlic, parsley, and salt and pepper to taste.
- Put about 2 tbls. of butter mix on top of each mushroom.
- Bake mushrooms until tender (15-20 min.).
- Slice foccacia down the center horizontally to create a bun.
- Dip the inside of each bun half in the oozing hot butter liquid in the mushroom baking dish to moisten.
- Put a mushroom in the center and top with lettuce, sliced onion, and salt and pepper to taste.
- As you eat, the butter and mushroom juices will drip out of your sandwich, so be prepared.
Nutrition Facts : Calories 232.9, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 171.3, Carbohydrate 5.9, Fiber 1.5, Sugar 1.6, Protein 2.7
GRILLED PORTOBELLO MUSHROOM SANDWICHES WITH BASIL AIOLI
Aioli is a garlic mayonnaise, popular in southern France, and tasty as a spread on sandwiches. This sandwich is hearty, filling, and packed with flavor! You can use minced garlic from the jar where it calls for the garlic in the aioli, but you can definitely tell the difference. I don't have a press, so I just mince the garlic with a knife. This recipe is from "The Barbecue! Bible" by Steven Raichlen. It is based on using an outdoor grill, but this is a direct-heat method, so you could also use a grill pan (what I do), and it works great too.
Provided by Greeny4444
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the basil aioli: Combine the mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season with salt and pepper to taste.
- For the sandwiches: Cut the stems off the portobello mushrooms flush with the mushroom caps. Using the tip of a paring knife, make tiny holes in the caps and insert the garlic slivers and rosemary leaves (if using).
- Combine the olive oil and balsamic vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with some of the oil and vinegar mixture and season them with salt and pepper.
- Set up the grill for direct grilling and preheat to high.
- When ready to cook, place a vegetable grate on the hot grill and preheat the vegetable grate for 5 minutes.
- Arrange the portobello caps, rounded side down, and the tomato slices on the hot grate and grill, turning with a spatula, until nicely browned and soft, 3 to 6 minutes per side. Brush the vegetables once or twice as they cook with the oil and vinegar mixture.
- Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, the tomato slices, and the arugula, and enjoy.
Nutrition Facts : Calories 528.5, Fat 32.6, SaturatedFat 4.7, Cholesterol 15.3, Sodium 740.8, Carbohydrate 52.4, Fiber 2.9, Sugar 9.6, Protein 8.7
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