Best Grilled Portobello Sandwich Recipes

GRILLED PORTOBELLO WITH BASIL MAYONNAISE SANDWICH

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
• Arrange the portobello mushrooms gill-side up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
• Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.
• Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches.

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.

GRILLED PORTOBELLO SANDWICH WITH ROASTED RED PEPPER AND MOZZARELLA

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.

GRILLED PORTOBELLO SANDWICH WITH ROASTED RED PEPPER AND MOZZARELLA

Steps:

• 1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. 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.

GRILLED EGGPLANT & PORTOBELLO SANDWICH

Steps:

• Preheat grill to medium-high.
• Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
• Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
• Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.

GRILLED PORTOBELLO SANDWICH

Steps:

• Heat grill to medium heat.
• Brush mushrooms and onions with dressing. Grill 3 min. on each side. Brush with any remaining dressing; grill an additional 2 min. on each side.
• Spread cut sides of rolls with mayo; fill with mushrooms, onions and Singles.

CANYON RANCH GRILLED PORTOBELLO SANDWICH WITH ROASTED PEPPERS

Steps:

• Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray. Brush mushroom caps with oil and sprinkle with salt and pepper. Arrange mushrooms, onion, and roasted peppers on baking sheet and roast until vegetables are golden brown, about 15 to 20 minutes. In a small bowl, combine yogurt and blue cheese. Mix well. Spread 3 tbsp blue cheese mixture on the top of a multigrain bun. On the bottom of each bun, place 1 arugula leaf, 1 mushroom cap and 4 slices each of onion and roasted red pepper. Replace top of bun and serve.

BARBECUED GRILLED PORTOBELLO SANDWICH

Steps:

• Heat grill to medium-high heat.
• Grill mushrooms, 4 to 6 min. on each side or until tender, brushing occasionally with 1/4 cup barbecue sauce.
• Spread cut sides of rolls with remaining barbecue sauce.
• Fill rolls with lettuce, mushrooms and tomatoes to make 4 sandwiches.

ITALIAN-STYLE 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 bread 1 to 2 min. on each side or until lightly toasted on both sides.
• Slice 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.

GRILLED PORTOBELLO MUSHROOM SANDWICH

Steps:

• Pour 1/4 cup dressing over mushrooms in shallow dish. Refrigerate 1 hour to marinate.
• Heat grill to medium-high heat. Remove mushrooms from marinade; discard marinade. Grill mushrooms 5 min. on each side or until tender.
• Place spinach and tomatoes on bottom halves of rolls; drizzle with remaining dressing. Cover with mushrooms and tops of rolls.