Portobello Mushroom Blts Recipes

PORTOBELLO PATTY MELTS

Portobello Patty Melts image

This is a traditional patty melt in all ways save the fact that the beef has been swapped out for roasted portobello-mushroom caps. It otherwise hews closely to the recipe served at Tiny Naylor's drive-in restaurant in Los Angeles in the 1950s, and to the ones used in coffee shops and diners across the country. But those mushrooms! Roasted in the oven in a marinade of oil, balsamic vinegar, soy and garlic, they take on immense flavor and density, and provide a terrific foil to the caramelized onions, Swiss cheese and butter-griddled rye bread.

Provided by Sam Sifton

Categories sandwiches

Time 1h

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 to 4 tablespoons unsalted butter
2 large onions, peeled and thinly sliced
Kosher salt and freshly ground black pepper to taste
8 slices seeded rye bread
8 slices Swiss cheese, approximately 1/2 pound
1 tablespoon olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 minced garlic clove
8 clean portobello caps

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.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 29 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 16 grams, Sodium 807 milligrams, Sugar 10 grams, TransFat 0 grams

BETH'S PORTOBELLO MUSHROOM BURGERS

Beth's Portobello Mushroom Burgers image

This is a quick, delicious and healthy way to enjoy an American classic!

Provided by Elizabeth

Categories Main Dish Recipes Burger Recipes Turkey

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

2 portobello mushroom caps
4 slices turkey bacon
3 teaspoons horseradish sauce
2 leaves romaine lettuce
2 slices tomato
2 hamburger buns

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray it with cooking spray. With a damp cloth, wipe the mushrooms making sure to get off any excess dirt. Trim the stem so the mushroom will sit even like a hamburger.
Wrap 2 pieces of turkey bacon around each mushroom, tucking the ends under the stem. Place the mushrooms on the cookie sheet. Bake for 10 to 15 minutes. Remove mushrooms from cookie sheet to paper towel to drain.
Spread 1 1/2 teaspoons of the horseradish sauce over each of the buns (adjust to your own taste). Place 1 piece of lettuce and 1 slice tomato onto each bun. Place one mushroom burger on each bun.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 29.9 g, Cholesterol 53.4 mg, Fat 15.3 g, Fiber 3.4 g, Protein 15.5 g, SaturatedFat 4.4 g, Sodium 933.8 mg, Sugar 3.8 g

PORTOBELLO MUSHROOM BLTS

Portobello Mushroom BLTs image

These healthy Portobello mushroom BLTs are a delicious spin on your favourite sandwich, and are easily packed as a work lunch or enjoyed as a tasty last-minute dinner.

Provided by Mary Jenny

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 teaspoons olive oil, divided
12 slices turkey bacon
2 portabella mushrooms, sliced
1 large field tomatoes, sliced
1 small red onion, thinly sliced
1 bunch arugula
4 whole wheat ciabatta buns
mayonnaise

Steps:

Heat half of the olive oil in a large frying pan over medium-high heat. Add turkey bacon, cooking slices for 4 to 5 minutes per side. Remove from heat. Add remaining olive oil and then add mushrooms, sautéing until just cooked.
Meanwhile, toast buns. Add turkey bacon, slice of tomato, mushroom slices, red onion, arugula and mayo in between each bun. Serve and enjoy.

Nutrition Facts : Calories 289.2, Fat 15.1, SaturatedFat 3.4, Cholesterol 37.8, Sodium 722.3, Carbohydrate 27, Fiber 2.3, Sugar 6.4, Protein 11.9

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