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How To make Grilled Portabello Mushroom Sandwich
(Bill McGinnis, adapted from Monterey Mushrooms by Chef Bruce Silverblatt) ************ Marinade: :
******************** 2 tablespoons rice wine vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic minced
2 teaspoons dried oregano
1 Pinch kosher salt
1 Pinch sugar
1 Pinch black pepper :
freshly ground
*********** RECIPE ******************* 2 large portabello mushrooms
1 large clove garlic
2 tablespoons mayonnaise
2 teaspoons fresh thyme chopped
1 red bell pepper :
roasted
2 teaspoons balsamic vinegar
2 onion rolls -- split & grilled
2 thick slices Monterey jack cheese
Combine marinade ingredients. Marinate mushroom in this mixture 1-2 hours. Mash other garlic clove into fine paste. Stir into mayonnaise and add thyme. On barbecue grill or under broiler, cook mushrooms 5 minutes on each side, or until soft. Sprinkle red bell pepper with balsamic vinegar and shallots. Grill or lightly toast onion rolls. Spread mayonnaise on each half of rolls. Place grilled mushrooms on two onion roll halves, cover with roasted bell pepper, cheese and top half of rolls. Cut in half and se rve hot.
Makes 2 sandwiches
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This 'Now you're Cooking' segment has one of the funniest chefs we have had on the show. Lisa Schroeder from Mother's Bistro and Bar, and Mama Mia Trattoria joins Jenna to share a wonderful recipe for Grilled Portobello Mushrooms. Lisa is a wiz in the kitchen and she has even written a cookbook called 'Mother's Best' where she shares great recipes like the one she has for us.
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Portabello Mushroom Steaks | THE BEST RECIPE
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I make these mushrooms constantly on my snapchat and a lot of you have asked me to make a recipe showing how I cook them, so here it is! These make my mouth water, they are legit so delicious I hope you guys think the same! If
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Portobello Mushroom Caprese
This is a favorite in the kitchen. It's easy to make, aromatic, and surprisingly light. An ideal dish for vegetarians or when you're ready for a meat break.
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Recipe below:
Preheat oven to 400°F.
1. In a saucepan combine 1/2 stick of butter, 3 minced garlic cloves, salt and pepper to taste (usually just a pinch). Using medium low heat, cook down the butter and garlic until fragrant, about 3-4 minutes.
2. Remove the stems from the mushrooms and brush each side with the garlic butter sauce.
3. Halve about 10-12 grape tomatoes, halve 8 oz of buffalo mozzarella and julienne about 10 basil leaves. Set aside a pinch or two of basil for garnish.
4. Divide the tomatoes, cheese, and basil equally between the mushrooms. Cook in oven for about 10-12 minutes or until tender.
5. Wipe down your saucepan, add 1/4 cup balsamic vinegar and 2 teaspoons of brown sugar on medium low heat. Let it reduce until it's a syrup consistency, about 4-5 minutes. Once reduced, remove from heat.
Remove mushrooms from oven and drizzle the balsamic over the top (add your extra basil atop for a garnish if you'd like). Serve immediately.
Pro Way to Cook Some Portobello Mushrooms
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Cooking Portobello mushrooms this way is a great alternative to a steak!! Definitely leaves the mushrooms nice and meaty.
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