Portobello Gouda Grilled Sandwiches Recipes

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PORTOBELLO-GOUDA GRILLED SANDWICHES



Portobello-Gouda Grilled Sandwiches image

Take a simple grilled cheese sandwich to the next level with the earthy, rustic flavors of portobello mushrooms and gouda cheese. -Sheryl Bergman, Shady Side, Maryland

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 5

1 cup sliced baby portobello mushrooms
1 tablespoon plus 4 teaspoons butter, divided
4 ounces smoked Gouda cheese, sliced
4 slices rye bread
1 plum tomato, sliced

Steps:

  • In a large skillet, saute mushrooms in 1 tablespoon butter until tender. Place cheese on two bread slices; top with mushrooms, tomato and remaining bread. Spread outsides of sandwiches with remaining butter., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

Nutrition Facts : Calories 498 calories, Fat 31g fat (19g saturated fat), Cholesterol 100mg cholesterol, Sodium 984mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein.

GRILLED PORTOBELLO WITH BASIL MAYONNAISE SANDWICH



Grilled Portobello with Basil Mayonnaise Sandwich image

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

⅓ cup balsamic vinegar
¼ cup olive oil
1 tablespoon minced garlic
6 portobello mushroom caps
½ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons chopped fresh basil
6 kaiser rolls, split, toasted
1 tablespoon butter
6 leaves lettuce
6 tomato slices

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

PORTOBELLO SANDWICHES



Portobello Sandwiches image

Quick, juicy burgers. My friends and I eat them at least once a week!

Provided by CHOLLE

Categories     Main Dish Recipes     Sandwich Recipes

Time 20m

Yield 4

Number Of Ingredients 12

2 cloves garlic, minced
6 tablespoons olive oil
½ teaspoon dried thyme
2 tablespoons balsamic vinegar
salt and pepper to taste
4 large portobello mushroom caps
4 hamburger buns
1 tablespoon capers
¼ cup mayonnaise
1 tablespoon capers, drained
1 large tomato, sliced
4 leaves lettuce

Steps:

  • Turn on broiler, and adjust rack so it is as close to heat source as possible.
  • In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
  • Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
  • Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
  • In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.

Nutrition Facts : Calories 445.1 calories, Carbohydrate 31.4 g, Cholesterol 5.2 mg, Fat 33.4 g, Fiber 3.5 g, Protein 7.8 g, SaturatedFat 5 g, Sodium 426 mg, Sugar 7.3 g

GRILLED PORTABELLA SANDWICH WITH GOUDA AND RED PEPPER AIOLI



Grilled Portabella Sandwich With Gouda and Red Pepper Aioli image

We serve this at Micheal's Cafe in Duncannon, PA. It's an original creation by our late, great executive chef and name sake, Mike. It's by far my favorite item on the menu. I eat it nearly every day that I work. My recipe is my cheap-o take on his recipe. Their's is MUCH better. The red pepper aioli can be made and held in the refrigerator for a little while and it's really great on anything. I use the store bought pesto (Classico, in a jar near the pasta sauces) since I've never attempted to make it myself. I hope you all enjoy it as much as I do!!

Provided by PSU Lioness

Categories     Lunch/Snacks

Time 10m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 13

1 portabella mushroom cap, cleaned
2 teaspoons olive oil
salt (to taste)
pepper (to taste)
1 slice smoked gouda cheese
1 pinch bean sprouts
1 teaspoon basil pesto (Classico)
1 hamburger bun with sesame seeds
3 garlic cloves, peeled and finely missed
1/2 cup fat-free mayonnaise
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 large red pepper, diced and cooked well

Steps:

  • Spray skillet and inside of buns with non-stick cooking spray. Grill in pan/skillet until lightly toasted.
  • Heat olive oil in skillet. Grill mushroom until browned (about 5 minutes each side).
  • Spread Red Pepper Aioli on bottom of bun.
  • Put Portobello on top.
  • Put Gouda Cheese on top of that.
  • Put Bean Sprouts on top of that.
  • Spread Basil Pesto on top of bun.
  • You can also use panini bread and make these into paninis (like we do at the restaurant) if you have a panini press (which I'm too poor to buy).
  • RED PEPPER AIOLI SAUCE.
  • 3 garlic cloves, peeled and finely missed.
  • 1/2 Cup fat-free mayo.
  • 1/2 tsp salt.
  • 1/4 tsp crushed red pepper.
  • 1 large red pepper, diced and cooked well.
  • Mix all ingredients in a food processor or extremely well in bowl until combined. Enjoy!

Nutrition Facts : Calories 376, Fat 15.2, SaturatedFat 2.5, Cholesterol 12.8, Sodium 2345.9, Carbohydrate 54.1, Fiber 8.8, Sugar 20.6, Protein 8.7

GRILLED PORTOBELLO, SCALLION & MANCHEGO SANDWICHES



Grilled Portobello, Scallion & Manchego Sandwiches image

Provided by Food Network Kitchen

Time 23m

Number Of Ingredients 14

2 teaspoons pimenton
3 drained jarred piquillo peppers
1/4 cup mayonnaise
2 teaspoons sherry wine vinegar
2 teaspoons honey
1 teaspoon kosher salt
4 medium portobello mushrooms (about 1 pound), stemmed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 scallions (white and green parts), trimmed
8 1/2-inch thick slices country-style bread
1 clove garlic, peeled
4 ounces manchego cheese, cut into 1/8-inch thick slices
Freshly ground black pepper

Steps:

  • 1. For dressing: Toast pimenton in a small skillet over medium heat, stirring frequently, until fragrant, about 4 minutes. Puree pimenton, piquillo peppers, mayonnaise, vinegar, honey, 1 teaspoon salt, and pepper, to taste, in a blender until smooth. Transfer mixture to a bowl, cover, and refrigerate.
  • 2. For vegetables: Preheat grill or stovetop grill pan to medium-high. Brush both sides of the mushrooms with some olive oil and season with salt and pepper. Grill mushrooms, turning once, until tender and slightly charred, about 5 minutes. Brush scallions with olive oil, season with salt and pepper, to taste, and grill, turning occasionally, until soft and slightly charred, about 8 minutes. Transfer to a cutting board and roughly chop.
  • 3. Grill bread on both sides until lightly toasted. Rub garlic and spread dressing onto one side of each piece toast. Layer scallions, mushrooms, and cheese on 4 toasts, and top with remaining bread. Press down slightly and cut in half; serve.

Nutrition Facts : Calories 350, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 15 milligrams, Sodium 1370 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 9 grams

GRILLED PORTOBELLO SANDWICHES



Grilled Portobello Sandwiches image

This sandwich is so good, I've actually made one just for myself, and I don't usually do that. The flavor is absolutely wonderful!-Diane Werner, Oconomowoc, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons sesame oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
4 to 5 portobello mushrooms (about 1 pound), stems removed
1 large sweet onion, cut into 1/4-inch slices
4 flour tortillas (10 inches)
2-1/2 cups (10 ounces each) shredded Monterey Jack cheese
Salsa and sour cream

Steps:

  • In a shallow bowl, combine the oil, vinegar, salt and pepper. Add the mushrooms and onion; turn to coat., Coat a grill rack with cooking spray before starting the grill. Grill onion over medium heat for 8-10 minutes or until crisp-tender, turning often. Remove and set aside. Grill mushrooms for 3-4 minutes, turning every minute or until lightly browned. Remove and cut into 1/4-in. slices., Layer mushroom and onion on half of each tortilla; sprinkle with cheese. Fold tortilla over filling. Grill for 1-2 minutes on each side or until browned and cheese is melted. Serve with salsa and sour cream.

Nutrition Facts :

PORTABELLA AND GOUDA BURGER WITH GARLIC MAYO



Portabella and Gouda Burger with Garlic Mayo image

I prefer a good portabella mushroom sandwich to a typical veggie burger anyday, and this one is excellent. It's juicy, garlicky and cheesy, and really quick. Try it on the grill in the summer, on grilled French bread with garden-fresh tomato ... mmmmmmm! Prep time includes marinating mushrooms.

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 13

2 large portabella mushroom caps, cleaned and stem removed
3 -4 slices gouda cheese (thin slices, smoked is good!)
2 tablespoons olive oil
1 clove garlic, sliced
1 teaspoon dried thyme
2 slices fresh ripe tomatoes (thick slices)
2 good bakery rolls or 4 slices French bread, lightly toasted
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 clove garlic, minced
2 teaspoons bermuda onions, minced
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme, minced
1/2 tablespoon dried parsley or 1 1/2 tablespoons fresh parsley, minced

Steps:

  • Combine 2 tablespoons olive oil,sliced garlic clove and thyme in a zipper-lock bag.
  • Add portabella mushroom caps, zip up and marinate for at least 30 to 45 minutes.
  • In the meantime, combine the Garlic Mayo ingredients and allow to blend in the refrigerator.
  • When mushroom caps are ready, heat a little olive oil in a skillet (maybe another tablespoon or so) and saute for about 5 minutes, stem side down.
  • Try to include as much of the sliced garlic and thyme as possible in the skillet.
  • Turn mushroom caps over and top with cheese.
  • Cover skillet and cook for about another 5 minutes or until cheese is melted (it will melt very fast, keep an eye on it--).
  • Alternatively, these are delicious on the grill as well!
  • Serve with tomato on toasted rolls or French bread spread with garlic mayo.
  • Really nice with some avocado on the side.

Nutrition Facts : Calories 318.9, Fat 16.4, SaturatedFat 2.3, Sodium 322, Carbohydrate 36.4, Fiber 3.3, Sugar 3.9, Protein 8

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