Posts Tagged ‘Portobello’

Grilled Portabella Sandwich with Pepper Jack Cheese, Roasted Peppers and Marinated Artichoke Hearts

This light grilled sandwich is perfect for lunch or dinner.

Servings: 24 servings

Serving size: 1 sandwich


24 Portabella mushrooms
Olive oil as needed
Salt and pepper to taste
Fresh ground black pepper
¾ cup Mayonnaise
¾ cup Dijon mustard
24 Round sandwich buns, split
3 cups Roasted red peppers, chopped coarsely
3 cups Marinated artichoke hearts, chopped coarsely
12 ounces Red onion, thinly sliced
1 pound, 8 ounces Pepper Jack cheese, shredded


1. Brush each Portabella cap with olive oil; season well with salt and pepper. Arrange on a sheet pan.
2. Bake at 500 F until mushrooms are tender, about 8 minutes; reserve.
3. Mix mayonnaise and mustard until combined thoroughly; reserve.

To assemble

Spread each cut side of one bun with ½ tablespoon mayonnaise-mustard mixture. On the bottom of the bun, layer 2 tablespoons roasted pepper, 2 tablespoons artichoke heart, portabella cap, 2 slices onion and ¼ cup cheese; cover with top of bun. Heat in a 500 F oven until heated through and cheese melts, about 5 minutes.

Tips: To create a contemporary Club, bake Portabellas as above; slice and add to a traditional Club Sandwich preparation. For a refreshing twist, try a lemon pepper spread on toast slices.

Nutrition Facts

Calories: 350; Total Fat: 19g; Saturated Fat: 6g; Cholesterol: 30mg; Sodium: 780mg; Protein: 13g; Total Carbohydrate: 33g; Dietary Fiber: 3g

Mushroom Bruschetta

Serve sautéed mushrooms, shallots and garlic atop toasted baguette slices for an exciting go-to appetizer recipe.

Yield: 16-18 servings

Serving Size: 1 baguette slice with 1 tbsp. prepared bruschetta


1 portobello mushroom, stem removed, and cut into small pieces
handful of oyster mushrooms, on the smaller side, or slice larger ones into stems
2 small garlic cloves, minced
2 tablespoons olive oil
black pepper, to taste
1 tablespoon fresh thyme leaves
1/4 cup high quality balsamic vinegar
1 baguette sliced thinly
olive oil
1 large garlic clove


Heat oven to broil.  Rub each slice of baguette with the large piece of garlic. Using a pastry brush lightly coat each slice with some olive oil. Toast in the oven until golden.  Remove and set aside.

Gently heat the 2 tablespoons of olive oil in a large frying pan over low heat, add the shallots and minced garlic, slowly cook until caramelized in color;  about 10 minutes.  Add the portobello mushroom, and cook until lightly browned; about 5 minutes.  Add the oyster mushrooms, stir, and cook for another 3 minutes. Add the thyme and season with some black pepper.

Remove the mushrooms from the pan and set aside in a bowl.  Add the balsamic vinegar to the frying pan, and bring to medium heat.  Using a wooden spoon, keep stirring until reduced in half, about 4 minutes.  Lower the heat, and stir the mushrooms and their juices into the reduction.  Serve on the slices of toasted baguette.

Nutrition Facts:

Calories: 70; Total Fat: 1.5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 120mg; Protein: 2g; Total Carbohydrate: 12g; Dietary Fiber: 1g

Roasted Portobello Eggs Benedict

Swap bread for a meaty portabella mushroom to create a savory twist to the classic eggs benedict.

Yield: 4

Serving Size: 1 poached egg and 1 portabella cap


Roasted Portobello Mushrooms:

4 large portobello mushrooms, stemmed
2 tablespoons olive oil
salt, dash

Hollandaise Sauce:

½ cup butter
3 egg yolks
2 tablespoons lemon juice
¼ teaspoon salt, or to taste
hot water, as needed


4 eggs
2 tbsp white vinegar
chives, for garnish (optional)


Preheat oven to 400 degrees.  Rub portobello mushroom caps with olive oil and sprinkle with salt.  Spread on a baking sheet, cap side up, and roast 15-20 minutes, or until tender.

To make hollandaise sauce, melt butter in a small saucepan over low heat. Place egg yolks, lemon juice and salt in blender, and blend for a few seconds on high.  Remove blender lid, and slowly pour in one third of the melted butter.  Replace lid and blend for a few seconds on high.  Remove lid and pour in another third of melted butter; blend.  Repeat with final third of melted butter.  Return to saucepan and keep warm with element on the lowest heat setting.  If hollandaise sauce is too thick, add some hot water, a tablespoon at a time, while whisking constantly until desired consistency is reached. Taste and adjust lemon juice and salt as needed.

Fill a large saucepan (9-inch minimum) with 2-3 inches of water.  Add vinegar.  Bring to a simmer over medium heat; reduce heat to low.  Crack eggs one at a time into a small dish, and gently slip them into the barely simmering water.  Cover the pan and cook about 4 minutes, till whites are cooked but yolks are still runny (you can test this by gently touching them – they should jiggle).  Remove eggs with a slotted spoon, and drain on paper towels.

To assemble, place one mushroom cap on each of 4 plates.  Top with a poached egg, and a spoonful of hollandaise sauce.  Garnish with chives, if desired.  Serve immediately.

Nutrition Facts:

Calories: 330; Total Fat: 30g; Saturated Fat: 14g; Cholesterol: 380mg; Sodium: 90mg; Protein: 19g; Total Carbohydrate: 5g; Dietary Fiber: 1g

Grilled Mushroom Asada (Foodservice portion)

Fill up on Latin flavor with hearty grilled portabella mushrooms accompanied by warm corn tortillas and cool, tangy guacamole.

Yields 24 servings

Serving Size: 1 grilled portabella cap with 2 corn tortillas and 1 tbsp guacamole


¾ cup finely minced garlic
6 serrano peppers, seeded, finely minced
3 cups lime juice
3 cups apple cider vinegar
6 tablespoons ground cumin
¼ cup chili powder
6 cups roughly chopped fresh cilantro
6 cups canola oil
Freshly ground black pepper
24 portabella mushrooms, stems and gills removed
Pico de gallo, for garnish
Guacamole, for garnish
Corn tortillas, warm


In a large container, mix together the garlic, serranos, lime juice, vinegar, cumin, chili powder, cilantro, and oil. Season with salt and pepper. Lay the mushrooms in a single layer in hotel pans. Pour the marinade over them and marinate for 25 minutes, turning halfway through.

Preheat a grill on medium and oil the grates. Remove the mushrooms from the marinade and grill them cap-side down for 3 to 4 minutes. Flip and grill until just tender, another 3 to 4 minutes. Baste with remaining marinade, if desired.

Let the mushrooms rest, then slice them ¼ inch thick. Keep warm or refrigerate until needed.

For each serving, to order: Plate 1 sliced portobello and garnish with pico de gallo, guacamole, and warm tortillas.

Nutritional Facts

Calories: 360; Total Fat: 20g; Saturated Fat: 2.5g; Cholesterol: 5mg; Sodium: 490mg; Protein: 9g; Carbohydrates: 40g; Dietary Fiber: 8g