Portabella Patty Melts Recipes

GRILLERS PRIME PORTOBELLO PATTIE MELT

Steps:

• 1. Cook veggie burger according to package directions. Top hot burger with cheese slice. Let stand for 1 minute or until cheese melts.
• 2. Meanwhile, in small nonstick skillet coated with cooking spray, cook sliced mushroom and onion rings over medium-low heat about 5 minutes or until tender, stirring frequently. Stir in steak sauce.
• 3. Serve burger topped with mushroom mixture between bread pieces.
• ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
• This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

PORTOBELLO PATTY MELTS

Steps:

• Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
• Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you're ready to cook.)
• Take a small baking dish, and put into it olive oil, soy sauce, balsamic vinegar and minced clove of garlic. Add portobello caps, then cover with foil, and roast in a 400-degree oven for 30 to 45 minutes, turning once.
• Set the skillet to medium heat, and put four pieces of rye bread into the butter that remains from cooking the onions. Top each piece with a slice of cheese, then two portobello caps, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.

PATTY MELTS

Steps:

• In a medium skillet, melt 2 tablespoons of the butter over medium-low heat. Throw in the sliced onions and cook slowly until the onions are golden brown and soft, 20 to 25 minutes, stirring occasionally.
• In a medium bowl, mix together the ground beef, Worcestershire and some salt and pepper. Form into 4 patties.
• Melt 2 tablespoons of the butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
• Assemble the patty melts this way: Slice of bread, slice of cheese, hamburger patty, a quarter of the cooked onions, another slice of cheese and another slice of bread.
• On a clean griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter and grill the sandwiches until golden brown. Remove the sandwiches and add the remaining 2 tablespoons butter to the skillet. Return the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until the cheese is melted. Slice in half and serve immediately!

CLASSIC PATTY MELT

Steps:

• Season ground beef with salt and pepper and divide into 3 equal-sized balls. Shape each ball as close as possible to the shape of the bread. Make an indentation in the center of each patty with your thumb.
• Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 8 minutes. Remove from the skillet and divide into 3 equal portions. Place beef patties into the same skillet and cook until desired doneness, 3 to 5 minutes per side.
• Meanwhile, spread 1 teaspoons mayonnaise on one side of each slice of bread.
• Place bread mayonnaise side-down in the skillet. Top with 1 slice of cheese, 1 beef patty, 1/3 of the onions, a second slice of cheese, and another slice of bread, mayonnaise side up. Cook bread until golden brown and cheese has started to melt, 3 to 4 minutes. Flip each sandwich over and cook an additional 3 to 4 minutes.

PORTUGUESE PATTY MELTS

Steps:

• Mix ground beef, garlic, water, and pepper in a bowl. Form into 4 large patties and place in the refrigerator to chill while onions cook.
• Heat oil in a large skillet over medium-high heat; stir in onion and sprinkle cumin over top. Saute until onions are light brown and limp, 5 to 7 minutes. Remove onions to a bowl.
• Slice sausage lengthwise into 4 pieces. Place in the hot skillet and cook until browned, about 2 minutes per side. Remove to a plate.
• Take patties out of the refrigerator and place in the skillet. Cook until no longer pink in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Top each patty with a slice of American cheese; cook until cheese begins to melt, 1 to 2 minutes. Add a sausage slice to each patty. Remove patties to a plate.
• Butter all bread slices on one side. Place 4 pieces bread, buttered-sides down, in the skillet. Place patties on top, add mustard to taste, top with sauteed onions, and place the remaining bread, buttered-sides up, on top. Cook until light brown and toasted, about 2 minutes per side.

TUSCAN PORTABELLA MELT

Steps:

• TO MAKE (MAKE 1st) THE ONION & TOMATO MIX:.
• On a cutting board, cut the onion crosswise in half.
• Cut the grape tomatoes in half lengthwise.
• Heat oil in a sauté pan; add the onions and sauté for 2 minutes.
• Add remaining ingredients and cook for an additional 2 minutes or until the tomatoes are tender.
• Transfer to a bowl, and thouroughly cool, prior to refrigerating. (If making it earlier in the day).
• TO MAKE (MAKE 2nd)GRILLED PORTOBELLOS:.
• Season grill side or marinated mushrooms with salt & pepper blend.
• Place mushrooms(cap up/veil down)on a clean, hot section of broiler and cook for 1.5 minutes.
• Flip, season and cook for an additional 1.5 minutes.(Just make sure they are cooked but not rubbery).
• Transfer to a paper-toweled plate in a single layer.
• Thoroughly cool before refrigerating (If making earlier in the day).
• TO MAKE THE TUSCAN PORTOBELLO MELT:.
• Place tomato onion mix and sliced mushrooms next to each other on microwaveable plate and heat for 20-30 seconds. (If they have been cooled in the refrigerator - as if made earlier in the day).
• Build sandwich on first slice of bread in this order: provolone cheese, warmed tomato & onion mix and Portobello mushrooms, top with shingled Monterey Jack Cheese and second slice of bread.
• Heat sauté pan over medium heat.
• Evenly brush the top of sandwich with garlic oil.
• Flip and place sandwich into sauté pan oil side down.
• Brush second slice of bread with garlic oil.
• Cover pan and cook sandwich until golden brown, do not burn.
• Flip sandwich and press down lightly with metal spatula.
• Cover and continue to cook until golden brown.
• Slice sandwich diagonally in half.
• Serve with fire roasted pepper soup and sprinkle (all) with chopped parsley.
• Enjoy!

PORTOBELLO MELTS

Steps:

• Preheat broiler. Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes. Reserve remaining marinade., Place mushrooms on a greased rack of a broiler pan, stem side down. Broil mushrooms 4 in. from heat until tender, 3-4 minutes per side. Top stem sides with tomato and cheese. Broil until cheese is melted, about 1 minute., Place bread on a baking sheet; brush with reserved marinade. Broil 4 in. from heat until lightly toasted, 45-60 seconds. Top with mushrooms. Sprinkle with chopped basil.

ITALIAN PATTY MELTS

Steps:

• In a large bowl, combine the egg, 1/4 cup spaghetti sauce, bread crumbs and pepper. Crumble beef over mixture and mix well. Shape into four oval patties; set aside., Combine butter and seasonings; brush over both sides of bread. In a large skillet, toast bread until lightly browned; set aside., In the same skillet, cook patties over medium heat for 4-6 minutes on each side or until no longer pink. , Spoon remaining sauce over patties; sprinkle with cheese. Cover and cook for 1 minute or until cheese is melted. Place burgers on four slices of toast; top with remaining toast.