MANCHEGO POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Halve large potatoes, small ones can be left whole. Place potatoes in a deep pot, cover with water. Place a lid on potatoes and bring them up to a boil. Uncover, salt the water and cook until tender, 12 to 15 minutes. Drain potatoes and add back to the hot pot. Add butter, milk or cream and cheese and smash the potatoes to desired consistency. Season with salt and pepper, to taste.
GRILLED CHEESE AND MUSHROOM SANDWICH
Give your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts : Calories 797 calories, Fat 62g fat (31g saturated fat), Cholesterol 138mg cholesterol, Sodium 1143mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
GRILLED PORTOBELLO WITH BASIL MAYONNAISE SANDWICH
A light vegetarian sandwich with great flavor that is perfect for summer. You can use just about any type of bread but Kaiser rolls or burger buns are best. I like to serve this with grilled squash and a glass of white wine!
Provided by Rotorwife
Categories Main Dish Recipes Sandwich Recipes
Time 25m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 35.6 g, Cholesterol 12.1 mg, Fat 27.7 g, Fiber 4.3 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 417.4 mg, Sugar 8.2 g
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