PORTOBELLO "PHILLY CHEESE STEAK" SANDWICH
Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped with a heavy cheese sauce. We've cut down on the fat considerably--but not on the taste. All it needs is a cold beer or a glass of pinot noir on the side.
Provided by Katie Webster
Categories Healthy Portobello Mushroom Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
- Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
- Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 34.7 g, Cholesterol 11.7 mg, Fat 8.5 g, Fiber 6 g, Protein 12.4 g, SaturatedFat 3.1 g, Sodium 536.6 mg, Sugar 8.2 g
PORTOBELLO STEAKS
These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!
Provided by Plant Based Life
Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Remove stems and clean the mushrooms; set aside.
- Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
- Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
- Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g
MUSHROOM 'CHEESESTEAK' LETTUCE WRAPS
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the soy sauce, balsamic vinegar, garlic powder and oregano in a small bowl. Season with pepper. Pour the mixture over the prepared mushrooms and toss to combine.
- Heat the olive oil in a large nonstick sauté pan over medium-high heat. When the oil is hot, add the mushrooms (with any liquid), peppers and onions. Cook until the mushrooms have released their liquid and the mushrooms and onions begin to brown, about 10 minutes.
- Lay the cheese over the mushroom mixture, cover and cook just until the cheese melts, 1 to 2 minutes. Then give everything a mix. Remove from the heat, spoon into the butter lettuce leaves and serve.
MUSHROOM CHEESESTEAK SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 sandwiches
Number Of Ingredients 18
Steps:
- Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
- Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
- Preheat the broiler.
- Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
- To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
- To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.
RIB EYE STEAKS W/ PORTABELLA MUSHROOM TOPPING
I had this steak last night and I'm still thinking about how great it turned out. If you love steak like I do you will love the pairing of the steak with the portebello mushrooms in a red wine reduction. YUM!
Provided by m_peaches07
Categories < 4 Hours
Time 1h15m
Yield 2 STEAKS, 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine red wine vinegar, olive oil and 1/4 cup of red wine.
- Season steaks on both sides.
- Pour marinade over steaks and marinate for at least 1 hour.
- Slice mushrooms and onions into julienne strips.
- Heat grill pan to medium high heat.
- Pat steaks dry and season again with a dash of salt on both sides.
- Cook steaks 4-6 minute on both sides ( Depends on how you like your steak).
- Meanwhile saute' mushrooms and onions in olive oil until tender.
- Use the remaining red wine to deglaze pan.
- SOUPS ON!
Nutrition Facts : Calories 309.3, Fat 27.1, SaturatedFat 3.8, Sodium 295.5, Carbohydrate 6.2, Fiber 0.7, Sugar 2.3, Protein 0.8
GRILLED PORTOBELLO MUSHROOM STEAKS
This is a great steak alternative for vegetarians, in addition to being a delicious side dish at any type of dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining BBQ & Grilling Recipes
Number Of Ingredients 7
Steps:
- In a baking dish large enough to hold the mushrooms in a single layer, whisk together olive oil, lemon juice, salt, and pepper. Lay in mushrooms, top down, and scatter half the fresh herbs on top. Marinate for about 20 minutes.
- Prepare an outdoor grill or indoor grill pan. Remove mushrooms from marinade. Grill mushrooms for 20 to 25 minutes, turning once. Remove from grill to a platter. Squeeze fresh lemon juice over mushrooms, and scatter on the rest of the fresh herbs. Serve hot or at room temperature.
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PHILLY CHEESESTEAK STUFFED PORTOBELLO MUSHROOMS - SKINNYTASTE
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- Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
- Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1 1/2 minutes on each side, until cooked through.
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5/5 (1)Total Time 35 minsCategory Healthy Beef Tenderloin RecipesCalories 333 per serving
- Preheat oven to 350 degrees F. Place mushroom caps on a large rimmed baking sheet and brush all sides lightly with 1 tablespoon oil. Arrange the mushrooms stem-side up.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add peppers, 1/4 teaspoon pepper and 1/8 teaspoon salt; cook, stirring, until the peppers are softened, 4 to 5 minutes. Transfer the vegetables to a plate.
- Season beef with the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat the remaining 1 tablespoon oil in the skillet; add the beef and cook, stirring, until browned on all sides, 2 to 3 minutes. Return the vegetables to the pan and stir to combine. Fill each of the prepared mushrooms with about 3/4 cup filling and top with 3/4 ounce cheese. Bake until the mushrooms are tender and the cheese has melted, 12 to 15 minutes. Sprinkle with parsley before serving, if desired.
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- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add mushrooms and cook 3-4 minutes, or until softened and browned. Add wine and increase heat to high. Cook until liquid has evaporated, about 2-3 minutes. Transfer to bowl.
- Carefully wipe skillet clean. Heat remaining tablespoon of olive oil over medium-high heat. Add green pepper and onions; cook until softened, about 5-8 minutes.
- Reduce heat to low. Return mushrooms to skillet and stir to combine, then season to taste with salt and pepper. Top vegetable mixture with cheese slices. Once cheese has melted, remove from heat.
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