Grilled Portobello Bell Pepper And Goat Cheese Sandwiches Recipes

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GRILLED BELL PEPPERS WITH GOAT CHEESE



Grilled Bell Peppers with Goat Cheese image

A simple and delicious side dish, perfect for summer.

Provided by PolkaDot

Categories     Appetizers and Snacks     Cheese

Time 30m

Yield 6

Number Of Ingredients 5

2 green bell peppers
1 clove garlic, minced
2 tablespoons olive oil
½ cup goat cheese
1 tablespoon lemon pepper seasoning

Steps:

  • Core and seed the bell peppers. Cut each into six wedges, and place into a resealable plastic bag. Add the garlic and drizzle with olive oil. Toss, seal, and set aside to marinate at least 20 minutes.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate. Stir the goat cheese and lemon pepper seasoning together in a small bowl; set aside.
  • Cook the peppers, skin-side-up on the preheated grill until lightly charred, about 3 minutes. Flip the peppers over, and carefully spoon the cheese onto each pepper. Close the lid of the barbecue, and continue cooking until the bottoms are lightly charred and the cheese is warm, 2 to 3 minutes.

Nutrition Facts : Calories 92.1 calories, Carbohydrate 2.5 g, Cholesterol 9.2 mg, Fat 8.1 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 292.3 mg, Sugar 1.3 g

ROASTED RED PEPPER, PORTOBELLO & GOAT CHEESE GRILLED CHEESE



Roasted Red Pepper, Portobello & Goat Cheese Grilled Cheese image

Meaty portobello mushroom, sweet roasted red pepper, fresh basil, and load of creamy goat cheese make this one delicious sandwich!

Provided by BS' in the Kitchen

Categories     Sandwich

Time 50m

Number Of Ingredients 11

1 red bell pepper
1 portobello mushroom
Olive oil
Salt & pepper
Garlic Powder
Paprika
2-3 leaves fresh basil (chopped)
60 grams of goat cheese (half a small package)
Mayonnaise
Butter
2 slices of french bread

Steps:

  • Preheat oven to 450F.
  • While oven is preheating, brush mushroom with olive oil, sprinkle with garlic powder, paprika, & salt & pepper.
  • Once oven is preheated, place mushroom and red pepper directly on rack. Place cookie sheet below to catch any dripping juice.
  • Cook portobello about 15-20 minutes before removing, cook red pepper about 30 minutes, or until skin is black and blistering.
  • After removing red pepper, place in a glass bowl with lid, or plastic wrap covering the top. This steams the red pepper, making the skin easier to remove.
  • Once red pepper has cooled enough to handle, remove skin by rubbing/pulling with fingers.
  • Butter the outside of each slice of bread, spread mayo on the inside of each slice.
  • Place slices of roasted red pepper (I used half the pepper), slices of portobello mushroom, chopped basil, and enough goat cheese to cover the sandwich (about 60 grams in my case). Add more salt & pepper is desired.
  • In a pan on medium heat with a lid, cook grilled cheese until browned and cheese is melting.
  • Serve!

GRILLED PORTOBELLO SANDWICH WITH ROASTED RED PEPPER AND MOZZARELLA



Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella image

I had this once in a restaurant, and have spent a while trying to recreate it. Please enjoy.

Provided by acherry53400

Categories     Main Dish Recipes     Sandwich Recipes     Cheese

Time 55m

Yield 4

Number Of Ingredients 11

1 red bell pepper
salt and black pepper to taste
½ cup olive oil
4 portobello mushroom caps, cleaned
4 slices onion
4 Kaiser rolls, split
4 teaspoons mayonnaise
1 teaspoon roasted garlic, mashed into a paste
4 ounces buffalo mozzarella, thinly sliced
4 slices tomato
16 fresh basil leaves, divided

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Place the red bell pepper onto the preheated grill, and grill until the skin is completely charred on all sides, 10 to 15 minutes. Place the pepper into a paper bag, seal the bag, and let the pepper cool. When cooled, remove the charred skin, slice the pepper into quarters, and remove the seeds. Thinly slice the pepper and set aside.
  • Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil, and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms, and grill until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.
  • Lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.
  • Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices. Repeat for remaining sandwiches.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 32 g, Cholesterol 24 mg, Fat 38.8 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 8.6 g, Sodium 294.8 mg, Sugar 5.9 g

GRILLED PORTOBELLO, BELL PEPPER, AND GOAT CHEESE SANDWICHES



Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches image

Make and share this Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches recipe from Food.com.

Provided by Abby Girl

Categories     Breads

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1 red bell pepper, cut in half and seeded
1 yellow bell pepper, cut in half and seeded
4 portabella mushroom caps
cooking spray
1/3 cup basil, chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 kaiser rolls
1/2 cup goat cheese

Steps:

  • Prepare grill to medium-high heat.
  • Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.
  • Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
  • Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
  • Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

GRILLED PORTOBELLO-BELL PEPPER-GOAT CHEESE SANDWIC



Grilled Portobello-Bell Pepper-Goat Cheese Sandwic image

Pungent goat cheese adds a creamy quality to this delicious and filling sandwich. Balsamic, garlic, and oil acts to elevate the main star of the sandwich, the Portobello mushroom, to the next level. Although you can cook the vegetables, bread and tomato side dish in a grill pan, these Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches come together quickly on the increased surface area of an outdoor grill. Although they aren't in the recipe don't forget to quickly grill some tomato to go along with the sandwich. Found on: http://www.myrecipes.com/

Provided by Annacia * @Annacia

Categories     Sandwiches

Number Of Ingredients 12

1/4 cup(s) balsamic vinegar
1 tablespoon(s) olive oil
1 - garlic clove, minced
1 - red bell pepper, cut in half and seeded
1 - yellow bell pepper, cut in half and seeded
4 - (4-inch) portobello mushroom caps
- vegetable cooking spray
1/3 cup(s) chopped fresh basil
1/4 teaspoon(s) salt or to taste
1/4 teaspoon(s) freshly ground black pepper, or to taste
4 - kaiser rolls
1/2 cup(s) (4 ounces) soft goat cheese

Steps:

  • Heat grill to medium-high heat.
  • Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.
  • Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
  • Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
  • Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

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