Garlic Cream Cheese Portabella Sandwich Recipes

GARLIC AND HERB CREAM CHEESE

Steps:

• Mix together the butter, cream cheese, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined. Chill in refrigerator overnight or 8 hours. This can be frozen for long-term storage.

PORTOBELLO SANDWICHES

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.

MUSHROOM GRILLED CHEESE

Steps:

• Mushrooms: In a large pan over medium heat melt in 1 tbsp butter then add half of your mushrooms. Spread out across the pan and leave to fry until golden on one side. Flip them over and fry the other side until golden. Remove from pan and repeat with 2nd tbsp butter and the rest of your mushrooms.
• Creamy Mushrooms: Add all the mushrooms back into the pan, then add garlic and season with a good pinch of salt and pepper. Fry for 1-2mins until the garlic lightly browns, then add in cream cheese, cream/milk and thyme. Give it all a good stir until the cream cheese melts, then remove to a side bowl.
• Grilled Cheese: Wash out pan or use 2nd pan and place on the stove with the heat OFF. Add 1-2 slices of bread and spread with butter, then flip so they're butter side down. Add Emmental, then top with mushrooms. Sprinkle over Gruyere then add a second slice of bread. Spread the tops with butter.
• Fry: Turn heat to medium and fry both sides until golden, with the cheese nice and gooey. Remove and repeat with the 3rd sandwich. Enjoy!

PORTABELLA MUSHROOM SANDWICHES WITH ROASTED GARLIC BASIL MAYO

Steps:

• Preheat oven to 400 degrees.
• Place garlic in small ovenproof dish and drizzle with olive oil and sprinkle with salt and pepper.
• Cover tightly with foil and roast until tender, about 30 minutes.
• Cool, peel and mash garlic.
• Mix mayonnaise, basil, 1 teaspoon balsamic vinegar and mashed roasted garlic in small bowl. Do ahead Can be made1 day ahead. Cover and chill.
• Melt 4 tablespoons butter in large skillet over medium-high heat.
• Add mushrooms and toss to coat.
• Drizzle remaining 3 tablespoons balsamic vinegar over and cook until tender, stirring often, about 5 minutes.
• Season with salt and pepper. This step can be made 2 hours ahead of time. Let stand at room temperature.
• Rewarm over low heat before continuing.
• Preheat broiler.
• Spread remaining 2 tablespoons butter over cut sides of bread.
• Broil bread, buttered side up, until golden brown, about 2 minutes. Watch closelyto prevent burning.
• Spread desired amount of garlic-basil mayonnaise over toasted sides of bread.
• Arrange mushrooms in even layer over bottom half of bread.
• Springles Parmesan cheese over.
• Arrange tomato slices in single layer over cheese.
• Cover with top half of bread.
• Cut into 6 sandwiches and serve.

ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
• Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

PORTOBELLO "PHILLY CHEESE STEAK" SANDWICH

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.

20 WAYS TO COOK WITH PORTOBELLO MUSHROOMS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mushroom recipe in 30 minutes or less!

GARLIC CREAM CHEESE PORTABELLA SANDWICH

Steps:

• Scrape the bitter gills out of the mushroom cap. Melt butter in saute pan. Add one of the garlic cloves, then saute the mushroom caps on both sides until tender, about 5-7 mintues depending on thickness.
• Combine the cream cheese, remaining garlic clove, garlic powder, mustard, worchestershire, paprika and hot sauce.
• Spread the garlic cream cheese on the buns, then assemble the mushrooms, onions and greens in sandwich form.