Best Garlic Cream Cheese Portabella Sandwich Recipes

CREAM CHEESE PARMESAN STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350 and grease a baking sheet with non stick cooking spray. Set pan aside.
• Break off stems of mushrooms and set aside.
• Place mushroom caps, top side down, onto prepared baking sheet.
• Moving to a skillet, add butter, minced garlic and diced mushroom stems.
• Cook over medium heat until mushrooms begin to soften, which takes a few minutes.
• To skillet, add cream cheese, shredded Parmesan cheese and spices and reduce heat to low.
• Continue to cook cream cheese mixture until cheese is hot and melty.
• Divide filling mixture into four equal parts and split amongst the four mushrooms. Press half the mixture into the mushroom and the rest on top.
• Bake stuffed Portobello Mushrooms for 20 minutes until hot and set.
• Garnish with fresh chopped parsley if desired.

GRILLED PORTOBELLO PANINI

Steps:

• Heat a grill pan to medium-high heat.
• Add the mushrooms and red peppers to a sheet tray, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Grill the portobellos for 3 minutes per side, 6 minutes total. Grill the red peppers for 5 minutes per side, 10 minutes total. Remove from the grill and set aside until cool enough to handle.
• Cut two 4-inch pieces of bread, then slice in half lengthwise. Spread the Herbed Cream Cheese Spread on each piece of bread. Pile on the grilled portobellos, red peppers and arugula on 2 slices of the bread and close the sandwiches.
• Place the sandwiches on top of the hot grill pan and place a cast-iron skillet on top to press. Cook for 3 to 4 minutes, and then flip and cook 3 to 4 more minutes on the remaining side. Slice on a diagonal and serve.
• Add the cream cheese, basil, chives and garlic to a bowl of a food processor and pulse until smooth and combined. Season with salt and pepper.

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.

PESTO-STUFFED GRILLED PORTOBELLOS

Steps:

• Remove stems from mushrooms and finely chop stems.
• Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
• Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

CREAMY GARLIC PASTA

Steps:

• Heat olive in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in chicken broth; add pepper and salt. Bring to a boil. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.
• Stir Parmesan cheese, cream, and parsley into the pasta and mix thoroughly. Serve immediately.