Portabella Fries With Garlic Aioli Recipes

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PORTABELLA FRIES WITH GARLIC AIOLI



Portabella Fries with Garlic Aioli image

An easy vegetarian side that's ready in only 25 minutes, our breaded and fried portabella mushrooms are perfect with our homemade garlic aioli dipping sauce.

Provided by By Angie McGowan

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 10

1/4 cup mayonnaise
2 cloves garlic, grated
1 teaspoon white wine vinegar
Vegetable oil for frying
1 egg
1/4 cup milk
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon steak seasoning
1 cup Progresso™ plain bread crumbs
2 large portabella mushrooms, gills removed, sliced

Steps:

  • In small bowl, mix garlic aioli ingredients; set aside.
  • In deep fat fryer or 12-inch skillet, heat 2 to 3 inches oil to 375°F or over medium heat.
  • In large bowl, beat egg, milk, flour and steak seasoning with whisk. In another large bowl, add bread crumbs. Add sliced mushrooms to batter, and toss well to coat evenly. Then add mushroom slices 1 at a time to bread crumbs, and coat well. Fry mushroom slices in hot oil 3 to 4 minutes, turning once, until deep golden brown.
  • Drain mushrooms on paper towels or on cooling rack. Serve warm with garlic aioli as a dipping sauce.

Nutrition Facts : ServingSize 1 Serving

GRILLED PORTOBELLO MUSHROOM SANDWICHES WITH BASIL AIOLI



Grilled Portobello Mushroom Sandwiches With Basil Aioli image

Aioli is a garlic mayonnaise, popular in southern France, and tasty as a spread on sandwiches. This sandwich is hearty, filling, and packed with flavor! You can use minced garlic from the jar where it calls for the garlic in the aioli, but you can definitely tell the difference. I don't have a press, so I just mince the garlic with a knife. This recipe is from "The Barbecue! Bible" by Steven Raichlen. It is based on using an outdoor grill, but this is a direct-heat method, so you could also use a grill pan (what I do), and it works great too.

Provided by Greeny4444

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup mayonnaise
3 garlic cloves, put through a garlic press (I mince them)
24 fresh basil leaves, thinly slivered (I chop them)
1 tablespoon lemon juice
salt
fresh ground pepper
4 large portabella mushrooms, wiped clean with dampened paper towels
3 garlic cloves, cut into thin slivers
1 sprig fresh rosemary, stem removed and leaves reserved (optional)
3 tablespoons olive oil
3 tablespoons balsamic vinegar
salt
fresh ground pepper
1 tomatoes, cut crosswise into 1/2-inch slices
1 bunch arugula, washed and spun dry
4 onion rolls or 4 hamburger buns

Steps:

  • Make the basil aioli: Combine the mayonnaise, garlic, basil, and lemon juice in a small bowl and whisk to mix. Season with salt and pepper to taste.
  • For the sandwiches: Cut the stems off the portobello mushrooms flush with the mushroom caps. Using the tip of a paring knife, make tiny holes in the caps and insert the garlic slivers and rosemary leaves (if using).
  • Combine the olive oil and balsamic vinegar in a small bowl and whisk to mix. Generously brush the portobello caps and tomato slices with some of the oil and vinegar mixture and season them with salt and pepper.
  • Set up the grill for direct grilling and preheat to high.
  • When ready to cook, place a vegetable grate on the hot grill and preheat the vegetable grate for 5 minutes.
  • Arrange the portobello caps, rounded side down, and the tomato slices on the hot grate and grill, turning with a spatula, until nicely browned and soft, 3 to 6 minutes per side. Brush the vegetables once or twice as they cook with the oil and vinegar mixture.
  • Spread the insides of the rolls or buns with basil aioli. Add the grilled mushrooms, the tomato slices, and the arugula, and enjoy.

PORTOBELLO FRITTERS WITH GARLIC AIOLI



PORTOBELLO FRITTERS WITH GARLIC AIOLI image

Categories     Mushroom     Appetizer

Yield 6-8 servings

Number Of Ingredients 26

Aioli:
2 med garlic cloves, minced
2 egg yolks
3 tsp lemon juice
1/2 tsp salt
3/4 cup canola oil
1/4 cup extra-virgin olive oil
Fritters:
1 pound stemmed portobello mushrooms
1 cup flour
2 tsp salt, divided
2 eggs
1/8 cup water
2 cups panko crumbs
1 Tbsp chopped fresh thyme leaves (no stems)
1-1/2 cup peanut oil
Salad:
4-6 cups loosely packed arugula
1/2 cup thinly shaved Parmesan cheese
1 Tbsp rinsed & coarsely chopped capers
Vinaigrette:
1 Tbsp minced shallots
3 Tbsp sherry vinegar
1 tsp salt
1/2 Tbsp pepper
1/4 cup olive oil

Steps:

  • Aioli: Combine garlic, yolks, lemon juice & salt in a bowl. Whisk to blend. Whisk in oils very slowly (a few drops at a time) to make mayonnaise. Vinaigrette: Combine shallots, vinegar, salt & pepper. Add olive oil and whisk to blend. Fritters: Slice mushroom caps 1/2 inch thick. Combine flour and 1/2 tsp salt in a large bowl. Whisk eggs and water in another bowl until frothy. Combine panko crumbs, thyme and 1-1/2 tsp salt in a third bowl. Dip mushroom strips one at a time in flour (shake off excess), then egg, then in crumbs. Transfer to a cookie sheet. (May be made 3-4 hours ahead to this point.) Heat peanut oil to 350 degrees. Fry strips 4-6 at a time, until golden brown. Drain on paper towels. Assembly: Toss greens with 2/3 of vinaigrette. Divide among 6-8 plates, or place on large platter. Top with hot mushrooms strips. Scatter shaved Parmesan over salad. Mix capers with remaining vinaigrette and drizzle over salad. Serve aioli separately for dipping.

PORTABELLA BURGERS WITH AIOLI



Portabella Burgers With Aioli image

Make and share this Portabella Burgers With Aioli recipe from Food.com.

Provided by Kim Weimer

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium portabella mushrooms
1 cup gouda cheese, shredded
3 tablespoons olive oil
2 garlic cloves
4 hamburger buns (We prefer whole wheat)
1/2 cup light mayonnaise
1 teaspoon italian seasoning
1 teaspoon Dijon mustard
1 teaspoon dill weed

Steps:

  • First make the aioli sauce.
  • Just add all the Aioli ingredients and whisk together.
  • Chill for approximately 20 minutes.
  • Then Lightly clean the Portobello mushrooms and remove the stems.
  • Mix the Olive oil and Garlic and brush all over Mushrooms.
  • Broil Mushrooms for 3-5 minutes with rib side down.
  • Turn over and top with cheese.
  • Broil an additional 3 minutes.
  • Place on Hamburger bun and top with Aloe or anything you would prefer.
  • Put on a bib as these burgers are extremely juicy.
  • And enjoy.

Nutrition Facts : Calories 331.2, Fat 22.2, SaturatedFat 3.4, Cholesterol 10.5, Sodium 467.3, Carbohydrate 27.6, Fiber 2.1, Sugar 6.1, Protein 6.2

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