Best Roasted Portobello With Caramelized Onion Ravioli Recipes

Grilled Portobello, Blue Cheese and Caramelized Onion Hoagie image

Provided by Katie Lee Biegel

Time 1h35m

Yield 4 servings

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Juice of 1/2 lemon
4 portobello mushrooms, sliced 1/4 inch thick
2 tablespoons olive oil
2 yellow onions, halved and thinly sliced
Kosher salt and freshly ground black pepper
Blue Cheese Spread:
4 ounces blue cheese, crumbled
1/3 cup mayonnaise
4 hoagie rolls (I like Martin's), split
1 cup arugula
Balsamic vinegar, for drizzling
Kosher salt

Steps:

For the mushrooms: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and toss to combine. Marinate for 30 minutes to 1 hour.
For the onions: While the mushrooms marinate, make the onions. In a large skillet over medium high, heat the olive oil. Add the onions and saute until beginning to get tender, about 5 minutes. Season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes. If they start to look dry or stick to the pan, add a tablespoon or 2 of water.
For the blue cheese spread: In a small bowl, mix the blue cheese and mayonnaise.
Heat a grill pan over medium-high heat.
Remove the mushrooms from the marinade and transfer to the grill pan. Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side.
For the sandwiches: Put the hoagie rolls on the grill pan until lightly toasted. Spread one side of each roll with the blue cheese spread. Top with some mushrooms, caramelized onions and arugula. Drizzle lightly with balsamic vinegar and a sprinkle of salt.

Roasted Portobello Mushroom Cheeseburgers with Caramelized Onions and Pimento Aioli image

Provided by Katie Lee Biegel

Time 3h10m

Yield 6 servings

Number Of Ingredients 21

Juice of 1 lemon (2 to 3 tablespoons)
1/4 cup extra virgin olive oil
2 tablespoons worcestershire sauce
2 teaspoons fresh thyme leaves
1/4 teaspoon garlic powder
6 portobello mushrooms, wiped clean and stems removed
6 portobello mushrooms, wiped clean and stems removed
Kosher salt and freshly ground black pepper
6 slices Muenster cheese (or Swiss, white cheddar, provolone-your choice)
6 Portuguese muffins or brioche hamburger buns, buttered and toasted
1 1/2 cups loosely packed arugula
1 tablespoon olive oil
1 medium Vidalia onion, thinly sliced
1/4 cup water
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
2 tablespoons jarred chopped pimentos, drained
1 tablespoon red wine vinegar
1 garlic clove, minced
1 tablespoon minced flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

For the burgers: In a shallow baking dish, use a whisk to combine the lemon juice, olive oil, Worcestershire, thyme, and garlic powder. Place mushrooms in the marinade, cover, and refrigerate for at least 1 hour. Turn over the mushrooms, cover again, and refrigerate at least another hour. (Mushrooms can marinate for several hours.)
For the onions: In the meantime, make the onions. In a skillet, heat the olive oil over medium heat. Add the onions and cook about 5 minutes, stirring occasionally. Add the water, cover, and reduce heat to low. Cook 20 to 30 minutes, stirring occasionally, until the onions are golden brown. Remove the pan from the heat. Season the onions with salt and pepper. Set aside.
For the aioli: Combine all ingredients in a small bowl. Refrigerate until serving time.
To finish the burgers: Preheat oven to 450 degrees F. Remove mushrooms from marinade and season with salt and pepper on both sides. Place the mushrooms on a baking sheet, gill sides up. Bake for 5 minutes. Remove from the oven and arrange cheese and caramelized onions on the gills of each mushroom and bake another 5 minutes, until the cheese is melted and bubbly. Place 1 mushroom on each muffin and garnish with aioli and arugula. Serve immediately.