Tag Archives: portobella mushrooms

Grilled Portobello Mushroom, Roasted Red Pepper and Mozzarella Sandwich or Burger

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I received the below facebook message one day from my friend, Aditya. Being the great mushroom aficionado that I am, how could I have posted all  but one portobello recipe on this site?!  Ive featured other mushrooms on Veggie Belly, like the shitake mushroom soup, morel mushrooms over polenta, beech mushroom flat bread, and my recent morel mushroom pasta with fiddleheads. But the mighty, meaty portobello has been in all but one recipe on veggie belly. I defenitely had to remedy that!

Aditya, this one is for you  ♥ 

These portobellos were larger than the palm of my hand! But they turned out to be the perfect size for these sandwiches/burgers; they shrunk just enough while cooking on the grill, to fit in the kaiser roll. Portobello or portabella mushrooms are delicious in burger style sandwiches because they are meaty in taste and texture. They are often called the ‘steak of all mushrooms’! They also take to grilling very well. I used beefsteak tomatoes in this sandwich, again, for their meaty texture. But any tomato will do.

Grilled Portobello Roasted Red Pepper and Mozzarella Sandwich/Burger Recipe

makes 4 sandwiches

4 large portobello mushrooms
2 tablespoons olive oil
1-2 tablespoon balsamic vinegar
1/2 teaspoon italian seasoning
salt & pepper
4 kaiser rolls or burger buns or 8 slices of any other loaf bread
2-4 tablespoons mayonnaise or my white bean asparagus hummus
2 tablespoons chopped fresh basil
4 slices beefsteak tomato
4 slices fresh mozzarella (or whatever cheese you like)
4 large pieces of store bought, jarred roasted red pepper
1 cup salad leaves or lettuce of your choice

Heat an outdoor grill to 400f.

Wipe the mushrooms clean. Using a spoon, scrape off the gills from the mushrooms. Whisk together olive oil, vinegar, italian seasoning, salt and pepper. Brush the olive oil and vinegar mixture all over the mushrooms.

Place the mushroom caps on the grill and grill about 2-3 minutes on one side. Flip the mushroom caps, and grill another 2-3 minutes. (If you like your cheese melted, place cheese slices on portobello caps (gill side) after you have flipped them). Remove grilled mushrooms to a plate, and cover to keep warm. If you are not using an outdoor grill, broil the mushrooms in the oven; about 3-4 minutes (or till browned a little) per side.

Cut the bread roll in half. Spread some mayonnaise or my white bean asparagus hummus  on both halves. Sprinkle some basil on top. On the bottom half of the bread roll, arrange the grilled portobello mushroom, tomato slice, mozzarella slice, and roasted red pepper. Top with lettuce or salad greens. Place the other bread slice on top. Secure sandwich with a toothpick. Serve with a side of soup or salad and fries or chips.

Peri-Peri Grilled Halloumi & Portobella Pita with Chilli Jam

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This is a copy cate recipe for Nando’s halloumi and portobello pita with chilli jam.

Ever since I had this pita pocket at Nando’s Restaurant in England , Ive been wanting to recreate it. I loved their Peri-Peri spice – they put it on everything including fries! And you can buy Nando’s Peri-Peri sauces online in the US – http://www.nandosusa.com/.

My friend D called to say she was dropping by tonight after a tough day at work. So I thought the grilled Halloumi will be a special treat for her. At the same time I wanted something easy enough for me to put together on a working day. I couldnt think of anything better than this pita! D loved it and even took some back for her husband to try!

Spicy peri-peri on grilled lemony Halloumi…what can I say :)

Grilled Halloumi & Portobella

Halloumi Cheese – 10 oz, cut into slices
Portobella Mushroom – 6 caps
Olive Oil
Lemon juice
Peri-Peri spice – 1 tbsp, see below for recipe
Roasted red pepper
Pita Bread – 3
Mann’s Rainbow Salad - 1 cup. Substitute with shredded carrot, red cabbage and broccoli
Chilli Jam – recipe below

Cut the cheese into 6 slices. Using a spoon, scrape the gills from the mushrooms. Drizzle olive oil on the mushrooms and lightly sprinkle with salt and pepper. The halloumi doesn’t need oil or salt, so sprinkle just some freshly cracked pepper on it. Heat a grill (I used an outdoor grill) and place the mushrooms and halloumi on it. Grill about 4 minutes each side, depending on your grill. Remove the mushrooms and halloumi and squeeze some lemon juice on them. Then sprinkle the Peri-Peri spice over.

Toss the rainbow salad with olive oil, lemon juice and salt and pepper. Refrigerate till use.

To make the pita sandwich, warm the pita bread. I put it in the microwave (15 seconds per pita). Cut each pita in half to make pockets.

Spread some chilli jam inside the pocket. Place one grilled mushroom cap and one grilled halloumi slice inside. Then fill the pockets with the rainbow salad and some roasted red peppers.

Chilli Jam

Vidalia Onion – 1 large, finely chopped
Garlic – 3 cloves, finely chopped
Pickled Jalapenos – 10-15 slices, less if you don’t want it hot!
Sugar – 3 tbsp
Apple cider vinegar – 1 tbsp
Olive oil – 4 tbsp
Water – 1/4 th cup

Heat the olive oil, add the onions. Cook onions on low heat till slightly brown and fully cooked, about 15 minutes. Add the garlic and cook another 2 minutes. Add the remaining ingredients and cook on medium-high for about 5 minutes. Let the jam cool and then blend till smooth.

Peri-Peri Spice

I picked up a very nice Peri-Peri spice when I was in London. California Tortilla also has a killer Peri-Peri sauce which I love. But you can easily make your own spice blend.

Ground Peri-Peri – 1 1/2 parts. Substitute with cayenne and paprika
Dried Basil – 1 part
Dried or powdered Onion – 1 part
Dried or powdered Garlic – 1 part
Salt

Mix all ingredients together.

Above: the Peri-Peri blend I used in this recipe
Below: Nando’s amazing Peri-Peri sauces
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Dijon Herb Grilled Tofu with Mushroom Medley

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This is my veggiefied version of Ina Garten’s Grilled Herb Shrimp. Ive made this recipe several times. Ive also made the shrimp version for my carnivore friends. Everyone always loves the herb and dijon marinade! It tastes great in pasta too. Use fresh herbs, it makes a big difference.

Dijon Herb Tofu

Extra Firm Tofu – 1 package
Onion – 1/2 large, finely chopped
Garlic – 4 cloves, minced
Basil – 1/4 cup chopped
Parsley – 1/4 cup chopped
Dijon Mustard – 2 1/2 tsp
Dry Mustard – 1 tsp
Lemon Juice – 2 tbsp
Salt – 1 1/2 tsp
Pepper
Olive Oil – 1 tbsp (Ina uses 1/4 cup olive oil)

Mix together all ingredients except the tofu. Place in a bowl.

Wrap the tofu in several layers of paper towel. Place a weight on top for 1 hour to extract the liquid. Then cut the tofu into triangles.

Heat a large non stick pan. Arrange the tofu pieces in a single layer and ‘dry fry’ them. Press the tofu triangles so that they let their water out. When one side is slightly browned, turn the tofu once and cook the other side while pressing out the water. I learned this method from veganyumyum’s site. Check it out for a detailed explanation of dry frying tofu and “tofu geometry”!
When the tofu is done (if you stop hearing the angry hiss from the tofu while pressing down, youve probably gotten most the water out!), place the triangles in the herb-dijon bowl. Carefully toss the tofu in the mixture to coat. Let the tofu marinade an hour (or overnight if you have the time).

When you are ready to eat, heat a large non stick pan. Spray with olive oil spray. Place the tofu, along with the herb-dijon mixture in the pan. Grill both sides on medium, turning once.

Remember, the tofu is already cooked. We just want to cook the onion and garlic in the marinade!

If you have a lot of the herb dijon mixture stuck to your pan, deglaze with a splash of white wine (or even water) and drizzle over the tofu.

Mushroom Medley

Button Mushrooms – 1 box
Crimini (baby potobellos) – 1 box
Garlic – 2 cloves
White wine – couple of splashes
Basil – 2 tbsp chopped
Parsley – 1 tbsp chopped
Olive oil – 1 tbsp
Marinara sauce – 4 tbsp
Salt
Pepper

Clean and chop the mushrooms. Heat a non stick pan and add the oil olive. The pan should be very hot. Add the chopped mushrooms and spread them evenly on the pan. Cook them on high without moving the mushrooms around too much. If you stir too often mushrooms will release a lot of water.

When the mushrooms are golden, add the garlic, salt, pepper, basil and parsley. Then add a few splashes of white wine and let it reduce on high heat.

Turn heat off and stir in marinara sauce.

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