Best Portabella Focaccia Sandwiches Recipes

PORTABELLA FOCACCIA SANDWICHES

Portabella Focaccia Sandwiches image

Delicious sandwich! You can use a mixture of cheddar and mozzarella cheeses if you can't find chedderella cheese.

Provided by Lvs2Cook

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil or 2 tablespoons vegetable oil
2 large bell peppers, sliced 1/8-inch (green, red, yellow and or or orange)
1 medium onion, sliced
2 cups portabella mushrooms, sliced
1 lb loaf focaccia bread, sliced in half lengthwise
1/4 cup dijon-style mustard
1 1/2 cups mozzarella-cheddar blend cheese, shredded (chedarella)

Steps:

Heat oil in 10-inch skillet; add peppers and onion. Cook over medium heat, stirring occasionally, until peppers and onion begin to soften (6 to 8 minutes). Add mushrooms. Continue cooking, stirring occasionally, until mushrooms are softened (10 to 12 minutes).
Spread foccacia bread halves with mustard; top one half with mushroom mixture and cheese. Cover with top half of focaccia; cut into 8 wedges.

Nutrition Facts : Calories 112.4, Fat 8.2, SaturatedFat 3.3, Cholesterol 16.6, Sodium 134.7, Carbohydrate 4.8, Fiber 1.2, Sugar 2.2, Protein 5.7

PORTABELLA, PESTO FOCACCIA SANDWICH

Portabella, Pesto Focaccia Sandwich image

Wait til you taste this sandwich - it is hearty enough to serve for dinner. I have said serves 4 but it depends on your appetite. Recipe is from the column "The Chopping Block" by Philomena Corradeno tweaked by Bergy

Provided by Bergy

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
4 large portabella mushrooms, stem & gills removed
4 slices cheddar cheese, 1/4 inch slices, the cheese is to fit inside the mushroom caps
1 rosemary focaccia bread or 1 herb focaccia bread
1/4 cup pesto sauce, homemade or 1/4 cup store bought pesto sauce
4 slices tomatoes (thick slices)
lettuce (to garnish)
salt & pepper

Steps:

Brush the mushrooms with oliveoil and grill or broil them , cap side down until they are brown & cooked.
Turn them over and place a slice of cheese in each cap, cook until the cheese starts to soften.
While the mushrooms are cooking warm the foccacia bread.
Cut the foccacia bread in two so you have a large hamburger bun.
Place the portabellos on the bottom half of the bread, divide the pesto between the 4 caps, top with tomato slices, add lettuce, cover with top half of the bread and cut into 4 pices.
Enjoy.

Nutrition Facts : Calories 197.9, Fat 16.2, SaturatedFat 6.9, Cholesterol 29.4, Sodium 180.1, Carbohydrate 5.4, Fiber 1.5, Sugar 2.2, Protein 9.2

GRILLED PORTABELLA AND BELL PEPPER SANDWICHES

Grilled Portabella and Bell Pepper Sandwiches image

Try meatless magic from the grill with this hearty veggie sandwich.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

6 fresh large portabella mushroom caps
1 large bell pepper, cut into 1/4-inch slices
1 large red onion, sliced
1 tablespoon olive or vegetable oil
1/2 teaspoon seasoned salt
1 round focaccia bread (8 or 9 inch)
1/4 cup mayonnaise or salad dressing
1/4 cup basil pesto
4 leaf lettuce leaves

Steps:

Heat gas or charcoal grill. Brush mushrooms, bell pepper and onion with oil; sprinkle with seasoned salt. Place vegetables in grill basket (grill "wok").
Place grill basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, shaking basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender.
Cut bread horizontally in half. Mix mayonnaise and pesto; spread over cut sides of bread. Layer lettuce and grilled vegetables on bottom half of bread. Add top of bread. Cut into 6 wedges.

Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 10 mg, Fat 3, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 490 mg, Sugar 4 g, TransFat 0 g

PORTOBELLO MUSHROOM AND GOAT CHEESE SANDWICHES

Portobello Mushroom and Goat Cheese Sandwiches image

Served this recipe from Williams-Sonoma last night for dinner. It was so good!! I made the mistake of using leftover hamburger buns instead of following the directions of using sourdough rolls, which would have stood up better to the sauce, resulting in a soggy burger. This did not affect the wonderful taste, I just would not make this mistake again. I used an 18-year old balsamic vinegar from Fustini's in this dish and it was wonderful. I also used my grill pan instead of the BBQ owing to the weather. It worked well. According to the recipe, the sandwiches can be served warm (which we did) or chilled. Prep time includes marinating time.

Provided by Dr. Jenny

Categories Vegetable

Time 1h19m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup olive oil
2 tablespoons olive oil
6 tablespoons aged balsamic vinegar
3 garlic cloves, minced
2 shallots, minced
salt & freshly ground black pepper, to taste
6 portabella mushrooms, about 1 1/2 lb total, brushed clean and stems removed
6 round sourdough rolls, cut in half
1 1/2 cups crumbed goat cheese
12 sun-dried tomatoes packed in oil, drained and sliced in half
24 fresh basil leaves

Steps:

In a small bowl, whisk together the oil, vinegar, garlic, shallots, salt and pepper. Arrange the mushroom caps in a single layer in a shallow, nonreactive dish. Pour half the marinade over the mushrooms and reserve the remainder. Cover and marinate at room temperature for 1 hour, turning after 30 minutes.
Prepare a fire in a grill. Lightly oil the grill rack. When the coals are hot, remove the mushrooms from the marinade, place on the grill rack and weigh with a large fry pan. Grill the mushrooms until tender and seared on both sides, about 4 minutes total.
Drizzle about 1 Tb of the reserved marinade on each roll half. Place a mushroom on the bottom half of each roll. Sprinkle the top half with goat cheese, then cover with sun-dried tomatoes and basil leaves. Place the halves together. Secure each sandwich with toothpicks, cut in half, and wrap in aluminum foil. Keep chilled until ready to serve.