Grilled Mushroom Salad Subs Recipes

REFRESHING SALAD WITH GRILLED OYSTER MUSHROOMS

Refreshing Salad with Grilled Oyster Mushrooms image

The absolute vegan salad! Main player: the oyster mushrooms!

Provided by Mothersagenda

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

16 ounces fresh oyster mushrooms, stemmed and sliced
¼ cup olive oil, divided
salt to taste
1 cucumber, halved and sliced
2 tomatoes, halved and quartered
1 onion, sliced and separated into rings
1 green bell pepper, seeded and sliced
2 carrots, shredded
1 avocado, cut into 1/2-inch chunks
2 tablespoons fresh lemon juice, or to taste

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Toss mushrooms with 2 tablespoons olive oil and a pinch of salt in a bowl. Place in an oven-safe pan.
Broil in the preheated oven, checking often, until crispy, 5 to 10 minutes.
Combine cucumber, tomatoes, onion, green bell pepper, carrots, and avocado in a large serving bowl; toss gently.
Pour remaining olive oil and lemon juice over salad; sprinkle salt to taste. Toss to combine.
Place mushrooms on top of salad; toss again.

Nutrition Facts : Calories 311.8 calories, Carbohydrate 25.2 g, Fat 22.2 g, Fiber 9.2 g, Protein 6.8 g, SaturatedFat 3.1 g, Sodium 80 mg, Sugar 8.2 g

GRILLED CHEESE AND MUSHROOM SANDWICH

Grilled Cheese and Mushroom Sandwich image

Give your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
8 tablespoons butter, softened, divided
4 large portobello mushroom caps, gills removed and sliced
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons mayonnaise
3 tablespoons finely shredded Manchego or Parmesan cheese
1/8 teaspoon onion powder
8 slices sourdough bread
4 ounces Brie cheese, rind removed and sliced
1/2 cup shredded sharp white cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Gruyere cheese
2 teaspoons minced fresh thyme

Steps:

In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Nutrition Facts : Calories 797 calories, Fat 62g fat (31g saturated fat), Cholesterol 138mg cholesterol, Sodium 1143mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

GRILLED MUSHROOM ANTIPASTO SALAD

Grilled Mushroom Antipasto Salad image

Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.

Provided by Brad Leone

Categories Bon Appétit Salad Side Vegetable Mushroom Olive Parmesan Olive Oil Vinegar Oregano Grill/Barbecue Grill Summer Vegetarian Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Quick & Easy

Yield 4-6 servings

Number Of Ingredients 11

Ingredients

2 lb. assorted mushrooms (such as crimini, shiitake, and/or maitake), wiped clean, trimmed, torn into big pieces if large
7 Tbsp. extra-virgin olive oil, divided
Kosher salt
2 Tbsp. Champagne vinegar or white wine vinegar
1 tsp. Aleppo-style pepper
1 tsp. dried oregano
1 garlic clove, finely grated
Freshly ground black pepper
2 oz. Parmesan, shaved
½ cup Castelvetrano olives, coarsely chopped
¼ cup drained Peppadew peppers in brine, coarsely chopped

Steps:

Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2-6 minutes (depending on size and type). Return to bowl; season with salt.
Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.

GRILLED MUSHROOM SALAD SUBS

Grilled Mushroom Salad Subs image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 baguettes, halved across, split and some of the soft insides removed
4 tablespoons sherry vinegar
2 rounded tablespoons spicy mustard
1 tablespoon Worcestershire sauce
1/2 cup extra-virgin olive oil, eyeball it
6 cloves garlic, finely chopped
8 portobello mushroom caps, stems removed and wiped clean with damp cloth
Coarse salt and coarse black pepper
1/4 cup finely chopped parsley, a generous handful
6 cups, a package, deveined triple washed spinach, coarsely chopped
3/4 pound manchego cheese (common Spanish sharp table cheese, available in the specialty cheese case) thinly sliced or sharp cheddar may be substituted
4 piquillo peppers, pimientos or roasted red peppers, patted dry and cut into strips

Steps:

Preheat a grill pan to medium high heat or prepare outdoor grill.
Turn the oven on moderate heat. Place the hollowed bread in oven to crisp, 5 minutes.
In a small bowl, whisk together sherry vinegar, mustard, Worcestershire sauce, extra-virgin olive oil and garlic. Place mushrooms in a shallow dish and pour marinade over the caps. Turn caps in marinade and season with salt and pepper. Let stand 10 minutes. Prep your parsley and spinach.
Grill mushrooms 4 to 5 minutes on each side and remove to a cutting board a few at a time. Thinly slice the mushrooms and transfer back to the dish you marinated them in and add parsley and spinach as you go, layering hot mushrooms with the herb and greens. Once all the hot sliced mushrooms combine with the spinach, the greens will wilt up a bit. Toss the salad and adjust the salt and pepper, to your taste.
Pile the salad into crispy bread and top with manchego cheese and red peppers of choice then set bread tops in place.

GRILLED MUSHROOM SALAD WITH ARUGULA

Grilled Mushroom Salad with Arugula image

Categories Salad Leafy Green Mushroom Onion Side Parmesan Grill/Barbecue Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

1/2 cup Champagne vinegar
2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 cup finely chopped shallots (4 small)
1 cup extra-virgin olive oil
1/2 pound whole fresh portabella mushrooms, stems discarded
1/2 pound fresh shiitake mushrooms, stems discarded
1/2 pound fresh cremini mushrooms, trimmed
3/4 pound fresh chanterelle mushrooms, trimmed
1/2 pound baby arugula, or regular arugula torn into bite-size pieces (16 cups)
2/3 cup Parmigiano-Reggiano shavings (made with a vegetable peeler from a 2-oz piece)
Special Equipment
a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

Steps:

Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.
Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.

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