Best Grilled Portabella Mushroom Sandwiches Recipes

Grilled Eggplant, Balsamic Glazed Portabella Mushroom Sandwiches image

Provided by Thymestudio

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup mayonnaise
2 teaspoons Dijon mustard
6 teaspoons fresh rosemary, minced
2 teaspoons fresh thyme, minced
2 teaspoons fresh Italian parsley, minced
2 garlic cloves, minced
4 large portabella mushrooms, trimmed
2 tablespoons olive oil
4 tablespoons unsalted butter
salt and pepper
8 teaspoons balsamic vinegar
1 small eggplant, sliced 1/4 thick slices
2 tablespoons olive oil
4 whole wheat hamburger buns, toasted
4 leaves lettuce

Steps:

Whisk mayonnaise, mustard, 2 tsp rosemary and garlic in small bowl to blend, set aside.
Soak eggplant slices in lightly salted water for about 15 minutes Rinse and pat dry. Brush both sides with olive oil and lightly salt and pepper.
Spray grill rack and prepare at medium heat. Brush mushrooms with olive oil. Sprinkle stem side with minced fresh rosemary, thyme and parsley evenly divided between the mushroom caps, top with pat of butter salt and pepper and 2 tsp balsamic vinegar per mushroom. Grill mushrooms until tender (about 10 - 12 mins, do not turn!) Lay slices of eggplant on grill and cook about 8 - 10 mins until tender, turning a couple of times.
Spread Mayo mixture on toasted buns. Place lettuce, eggplant and mushroom on bun bottoms, cover with tops, serve immediately and enjoy!

Grilled Portabella Mushroom Sandwiches image

Provided by tornadoes three

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 -6 portabella mushroom caps
4 -6 red bell peppers
4 -6 slices provolone cheese
focaccia bread
mixed sprouts
2 avocados
1/2 cup balsamic vinegar
1/2 cup olive oil
3 minced garlic cloves
Mrs. Dash seasoning mix
celery salt
fresh coarse ground black pepper

Steps:

pour vinegar into med bowl. Cut peppers into palm size pieces and soak in vinegar.
Put pieces on grill with skins facing flame.
Grill until skins are crispy. Cool and peel.
Coat each mushroom cap,top and bottom, with olive oil. sprinkle garlic, Mrs. Dash, celery salt and pepper on bottom side of mushrooms.
Grill each mushroom for 5 mins each side.
Once mushrooms are grilled place red peppers on bottom part of mushroom and cover with provolone chesse. Heat until cheese is melted.
Toast bread and garnish with sprouts and avacado slices. (tomatoes add a pretty splash of color.) Cut caps in half, build sandwiches and serve.

Nutrition Facts : Calories 553.9, Fat 49.7, SaturatedFat 10.7, Cholesterol 19.3, Sodium 260.7, Carbohydrate 21.4, Fiber 10.4, Sugar 7.3, Protein 12.6