Portobello Gouda Grilled Sandwiches Recipes

GRILLED PORTABELLA SANDWICH WITH GOUDA AND RED PEPPER AIOLI

Steps:

• Spray skillet and inside of buns with non-stick cooking spray. Grill in pan/skillet until lightly toasted.
• Heat olive oil in skillet. Grill mushroom until browned (about 5 minutes each side).
• Spread Red Pepper Aioli on bottom of bun.
• Put Portobello on top.
• Put Gouda Cheese on top of that.
• Put Bean Sprouts on top of that.
• Spread Basil Pesto on top of bun.
• You can also use panini bread and make these into paninis (like we do at the restaurant) if you have a panini press (which I'm too poor to buy).
• RED PEPPER AIOLI SAUCE.
• 3 garlic cloves, peeled and finely missed.
• 1/2 Cup fat-free mayo.
• 1/2 tsp salt.
• 1/4 tsp crushed red pepper.
• 1 large red pepper, diced and cooked well.
• Mix all ingredients in a food processor or extremely well in bowl until combined. Enjoy!

PORTOBELLO MELTS

Steps:

• Preheat broiler. Place mushrooms in a shallow bowl. Mix oil, vinegar, salt and dried basil; brush onto both sides of mushrooms. Let stand 5 minutes. Reserve remaining marinade., Place mushrooms on a greased rack of a broiler pan, stem side down. Broil mushrooms 4 in. from heat until tender, 3-4 minutes per side. Top stem sides with tomato and cheese. Broil until cheese is melted, about 1 minute., Place bread on a baking sheet; brush with reserved marinade. Broil 4 in. from heat until lightly toasted, 45-60 seconds. Top with mushrooms. Sprinkle with chopped basil.

GRILLED PORTOBELLO SANDWICH

Steps:

• Heat grill to medium heat. Brush mushroom and pepper with reserved artichoke marinade. Grill 5 min. on each side, brushing with any remaining marinade for the last few minutes. Meanwhile, grill 1 to 2 min. on each side or until lightly toast on both sides. Slide mushroom and pepper. Spread 1 toast slice with dressing; spread remaining toast slice with pesto. Fill toast slices with grilled vegetables, cheese and artichokes to make sandwich. Substitute: Substitute KRAFT Zesty Italian Dressing for the reserved artichoke marinade. Make Ahead: Vegetables can be grilled ahead of time; cool, then refrigerate up to 24 hours. Reheat in microwave before using as directed.

PORTABELLA AND GOUDA BURGER WITH GARLIC MAYO

Steps:

• Combine 2 tablespoons olive oil,sliced garlic clove and thyme in a zipper-lock bag.
• Add portabella mushroom caps, zip up and marinate for at least 30 to 45 minutes.
• In the meantime, combine the Garlic Mayo ingredients and allow to blend in the refrigerator.
• When mushroom caps are ready, heat a little olive oil in a skillet (maybe another tablespoon or so) and saute for about 5 minutes, stem side down.
• Try to include as much of the sliced garlic and thyme as possible in the skillet.
• Turn mushroom caps over and top with cheese.
• Cover skillet and cook for about another 5 minutes or until cheese is melted (it will melt very fast, keep an eye on it--).
• Alternatively, these are delicious on the grill as well!
• Serve with tomato on toasted rolls or French bread spread with garlic mayo.
• Really nice with some avocado on the side.