PORTOBELLO SANDWICHES RECIPE | ALLRECIPES
Quick, juicy burgers. My friends and I eat them at least once a week!
Provided by CHOLLE
Categories Main Dishes Sandwich Recipes
Total Time 20 minutes
Prep Time 8 minutes
Cook Time 9 minutes
Yield 4 burgers
Number Of Ingredients 12
Steps:
- Turn on broiler, and adjust rack so it is as close to heat source as possible.
- In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
- Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
- Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
- In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.
Nutrition Facts : Calories 445.1 calories, CarbohydrateContent 31.4 g, CholesterolContent 5.2 mg, FatContent 33.4 g, FiberContent 3.5 g, ProteinContent 7.8 g, SaturatedFatContent 5 g, SodiumContent 426 mg, SugarContent 7.3 g
HOT PORTOBELLO MUSHROOM SANDWICH RECIPE | ALLRECIPES
Even my husband likes this flavorful mushroom sandwich.
Provided by Dana R.B.
Categories Main Dishes Sandwich Recipes
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 1 sandwich
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place mushroom slices in a bowl. Sprinkle mushrooms with red wine vinegar. Lay the bread slices on a baking sheet. Spread mustard evenly on one slice. Arrange the mushroom slices on the slice of bread with the mustard. Place the green olive slices on the other slice of bread. Cover each piece of bread with the Havarti cheese.
- Bake in preheated oven until the cheese melts, 5 to 7 minutes. Remove from oven and put the slices together to make a sandwich.
Nutrition Facts : Calories 466.9 calories, CarbohydrateContent 40.5 g, CholesterolContent 71 mg, FatContent 26.1 g, FiberContent 6 g, ProteinContent 20.7 g, SaturatedFatContent 14.7 g, SodiumContent 1587.2 mg, SugarContent 2.4 g
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- Adjust the cooking rack to the bottom position and preheat your toaster oven to 425°F. While the toaster oven preheats, place the sandwich rolls inside to warm and toast. Rub a rimmed sheet pan with 1 teaspoon of the oil. In a large bowl, whisk together the remaining 1 teaspoon olive oil, balsamic vinegar, soy sauce, oregano, garlic powder, and pepper. Add mushrooms and stir to coat well with the sauce. Stir in bell pepper and onion. Pour vegetables onto the prepared pan. Once the oven has preheated, remove sandwich rolls and add vegetables. Roast vegetables, stirring occasionally, until fork tender, about 15 to 18 minutes minutes. Carefully remove the pan and divide the veggies into two piles on the pan. Top each pile with a slice of provolone cheese. Return pan to the toaster oven and cook until the cheese is melted about 2 to 3 minutes. Split the rolls in half, scoop the filling into each one, and dig in!
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