Best 3 Canyon Ranch Grilled Portobello Sandwich With Roasted Peppers Recipes
Indulge in a culinary journey with the delectable Canyon Ranch Grilled Portobello Sandwich featuring roasted bell peppers, a symphony of flavors crafted to tantalize your taste buds. This sandwich showcases the earthy and meaty texture of portobello mushrooms, perfectly grilled and marinated in a tantalizing blend of herbs and spices. Roasted bell peppers add a burst of vibrant color and a sweet, smoky flavor, complementing the richness of the mushrooms. Served on a toasted bun with a hint of zesty arugula and tangy balsamic glaze, this sandwich promises an explosion of flavors in every bite. Elevate your culinary experience further with two additional irresistible recipes: a vibrant Roasted Red Pepper and Avocado Salad, where roasted bell peppers meet fresh avocado, red onion, and a refreshing lemon-herb vinaigrette, and a velvety Roasted Red Pepper Soup, a comforting blend of roasted bell peppers, vegetable broth, and spices, finished with a touch of cream for a luxuriously smooth texture. These recipes, rooted in the principles of healthy and sustainable cuisine, offer a delightful balance of taste and nourishment, making them perfect for any occasion.
Here are our top 3 tried and tested recipes!
CANYON RANCH GRILLED PORTOBELLO SANDWICH WITH ROASTED PEPPERS
Categories Sandwich Cheese Mushroom Bake Low Fat Yogurt Blue Cheese Bell Pepper Self
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray. Brush mushroom caps with oil and sprinkle with salt and pepper. Arrange mushrooms, onion, and roasted peppers on baking sheet and roast until vegetables are golden brown, about 15 to 20 minutes. In a small bowl, combine yogurt and blue cheese. Mix well. Spread 3 tbsp blue cheese mixture on the top of a multigrain bun. On the bottom of each bun, place 1 arugula leaf, 1 mushroom cap and 4 slices each of onion and roasted red pepper. Replace top of bun and serve.
GRILLED PORTOBELLO SANDWICH
[DRAFT]
Provided by Food Network
Time 20m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Heat grill to medium heat. Brush mushroom and pepper with reserved artichoke marinade. Grill 5 min. on each side, brushing with any remaining marinade for the last few minutes. Meanwhile, grill 1 to 2 min. on each side or until lightly toast on both sides. Slide mushroom and pepper. Spread 1 toast slice with dressing; spread remaining toast slice with pesto. Fill toast slices with grilled vegetables, cheese and artichokes to make sandwich. Substitute: Substitute KRAFT Zesty Italian Dressing for the reserved artichoke marinade. Make Ahead: Vegetables can be grilled ahead of time; cool, then refrigerate up to 24 hours. Reheat in microwave before using as directed.
GRILLED PORTOBELLO WITH BASIL MAYONNAISE SANDWICH
A light vegetarian sandwich with great flavor that is perfect for summer. You can use just about any type of bread but Kaiser rolls or burger buns are best. I like to serve this with grilled squash and a glass of white wine!
Provided by Rotorwife
Categories Main Dish Recipes Sandwich Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
- Arrange the portobello mushrooms gill-side up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
- Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.
- Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 35.6 g, Cholesterol 12.1 mg, Fat 27.7 g, Fiber 4.3 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 417.4 mg, Sugar 8.2 g
Tips:
- Choose the right portobello mushrooms. Look for large, firm mushrooms with intact gills. Avoid mushrooms that are bruised or have soft spots.
- Marinate the mushrooms. Marinating the mushrooms in a mixture of olive oil, herbs, and spices will help to infuse them with flavor and make them more tender.
- Grill the mushrooms over medium heat. This will help to prevent them from burning. Cook the mushrooms for 8-10 minutes per side, or until they are tender and slightly charred.
- Roast the peppers. Roasting the peppers will bring out their natural sweetness and flavor. Roast the peppers for 20-25 minutes, or until they are slightly charred and tender.
- Assemble the sandwiches. Place the grilled portobello mushrooms, roasted peppers, and your favorite toppings on a toasted bun. Serve immediately.
Conclusion:
The Canyon Ranch Grilled Portobello Sandwich with Roasted Peppers is a delicious and healthy vegetarian sandwich that is perfect for a quick and easy lunch or dinner. The sandwich is packed with flavor and nutrients, and it is sure to please even the most discerning palate. So next time you are looking for a healthy and satisfying meal, give this sandwich a try. You won't be disappointed!
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