Best 5 Garlic Cream Cheese Portabella Sandwich Recipes

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Indulge in a culinary journey with our enticing Garlic Cream Cheese Portabella Sandwich, a vegetarian delight that tantalizes the taste buds. Layers of savory flavors dance on a toasted bun, featuring tender and juicy portobello mushrooms marinated in a blend of garlic, herbs, and olive oil. The mushrooms are then grilled to perfection, exuding a smoky aroma that mingles with the creamy richness of garlic cream cheese. A medley of fresh baby spinach, crisp lettuce, and juicy tomato slices adds a refreshing crunch and vibrant colors to the sandwich. Elevate your sandwich experience with our collection of delectable recipes, including a creamy avocado spread, a zesty lemon-herb dressing, and a tangy sun-dried tomato tapenade. These accompaniments transform the sandwich into a symphony of flavors, catering to diverse palates and preferences.

Let's cook with our recipes!

CREAM CHEESE PARMESAN STUFFED PORTOBELLO MUSHROOMS



Cream Cheese Parmesan Stuffed Portobello Mushrooms image

Amazing cream cheese and Parmesan stuffed Portobello mushrooms caps, oven baked to perfection. This appetizer or side dish recipe is low carb/keto Friendly but really every one, no matter the diet, LOVES how tasty these mushrooms are. If you love stuffed Portobello mushrooms and looking for a delicious recipe that incorporates these large stuffed mushroom caps, look no further. A party favorite, stuffed mushrooms are bits of heaven in every single bite! Super easy, the stuffing is a mix of cream cheese, garlic, onion and Parmesan. Portobello mushrooms are also large enough to be full meals and can be enjoyed as a vegetarian alternative dinner menu item. Easy and cheesy, try adding a bit of spinach and bacon as well. Tender, soft and stuffed to the brim, it only takes about 20 minutes to cook perfect Portobello mushrooms!

Provided by Trisha Haas - Salty Side Dish

Categories     Appetizer Recipes

Time 35m

Number Of Ingredients 9

4 Portobello Mushrooms
1 tablespoon butter
1 tablespoon minced garlic
6 ounces cream cheese (cubed)
1/4 cup shredded Parmesan cheese
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
chopped fresh parsley for garnish

Steps:

  • Preheat oven to 350 and grease a baking sheet with non stick cooking spray. Set pan aside.
  • Break off stems of mushrooms and set aside.
  • Place mushroom caps, top side down, onto prepared baking sheet.
  • Moving to a skillet, add butter, minced garlic and diced mushroom stems.
  • Cook over medium heat until mushrooms begin to soften, which takes a few minutes.
  • To skillet, add cream cheese, shredded Parmesan cheese and spices and reduce heat to low.
  • Continue to cook cream cheese mixture until cheese is hot and melty.
  • Divide filling mixture into four equal parts and split amongst the four mushrooms. Press half the mixture into the mushroom and the rest on top.
  • Bake stuffed Portobello Mushrooms for 20 minutes until hot and set.
  • Garnish with fresh chopped parsley if desired.

Nutrition Facts : ServingSize 1 g, Calories 214 kcal, Carbohydrate 6 g, Protein 6 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 54 mg, Sodium 380 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 6 g

GARLIC CREAM CHEESE PORTABELLA SANDWICH



Garlic Cream Cheese Portabella Sandwich image

I got this idea from Culpeppers, a St. Louis restaurant. They have a garlic cream cheese spread that they use on their signature burger, which is delicious, but very fatty. They also used to have a portabello burger, but they have since taken it off the menu.

Provided by kadiprimo

Categories     Lunch/Snacks

Time 20m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 12

2 thin whole grain buns
2 portabella mushroom caps
1 tablespoon butter
2 slices onions
10 baby arugula leaves
2 ounces fat free cream cheese, softened
2 garlic cloves, minced separately
1/2 teaspoon garlic powder
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1 dash Frank's red hot sauce

Steps:

  • Scrape the bitter gills out of the mushroom cap. Melt butter in saute pan. Add one of the garlic cloves, then saute the mushroom caps on both sides until tender, about 5-7 mintues depending on thickness.
  • Combine the cream cheese, remaining garlic clove, garlic powder, mustard, worchestershire, paprika and hot sauce.
  • Spread the garlic cream cheese on the buns, then assemble the mushrooms, onions and greens in sandwich form.

Nutrition Facts : Calories 117.9, Fat 6.6, SaturatedFat 3.9, Cholesterol 18.7, Sodium 291, Carbohydrate 9.3, Fiber 1.9, Sugar 4.7, Protein 7.2

GRILLED PORTOBELLO PANINI



Grilled Portobello Panini image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

2 large portobello mushrooms, stems removed, gills scraped out, sliced horizontally into 2 thin pieces
1 small red pepper, seeds and ribs removed, quartered
Olive oil
Kosher salt and freshly ground black pepper
1/2 cup baby arugula
Herbed Cream Cheese Spread, recipe follows
1 loaf ciabatta
4 ounces low-fat cream cheese, at room temperature
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
1 clove garlic, peeled and smashed
Kosher salt and freshly ground black pepper

Steps:

  • Heat a grill pan to medium-high heat.
  • Add the mushrooms and red peppers to a sheet tray, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Grill the portobellos for 3 minutes per side, 6 minutes total. Grill the red peppers for 5 minutes per side, 10 minutes total. Remove from the grill and set aside until cool enough to handle.
  • Cut two 4-inch pieces of bread, then slice in half lengthwise. Spread the Herbed Cream Cheese Spread on each piece of bread. Pile on the grilled portobellos, red peppers and arugula on 2 slices of the bread and close the sandwiches.
  • Place the sandwiches on top of the hot grill pan and place a cast-iron skillet on top to press. Cook for 3 to 4 minutes, and then flip and cook 3 to 4 more minutes on the remaining side. Slice on a diagonal and serve.
  • Add the cream cheese, basil, chives and garlic to a bowl of a food processor and pulse until smooth and combined. Season with salt and pepper.

PASTA WITH PORTOBELLO MUSHROOMS



Pasta With Portobello Mushrooms image

The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

8 ounces portobello mushrooms
3 cloves garlic
2 or 3 thyme sprigs
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup dried porcini mushrooms, optional
3 cups tomatoes, peeled, seeded and chopped (canned are fine)
1 pound penne or other cut pasta
Freshly grated Parmesan cheese

Steps:

  • Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
  • Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
  • Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.

CREAMY GARLIC PASTA



Creamy Garlic Pasta image

Best garlic pasta I have ever had. Add prawns and/or scallops to make an amazing seafood Alfredo.

Provided by Celestial

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 30m

Yield 4

Number Of Ingredients 10

2 teaspoons olive oil
4 garlic cloves, minced
2 tablespoons butter
3 cups chicken broth, or more as needed
½ teaspoon ground black pepper
¼ teaspoon salt
½ pound spaghetti
1 cup grated Parmesan cheese
¾ cup heavy cream
1 ½ tablespoons dried parsley

Steps:

  • Heat olive in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in chicken broth; add pepper and salt. Bring to a boil. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.
  • Stir Parmesan cheese, cream, and parsley into the pasta and mix thoroughly. Serve immediately.

Nutrition Facts : Calories 542.8 calories, Carbohydrate 46.8 g, Cholesterol 98.5 mg, Fat 31.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 17.9 g, Sodium 1388.1 mg, Sugar 2.7 g

Tips:

  • To save time, use a food processor to chop the mushrooms and sun-dried tomatoes.
  • If you don't have a grill, you can cook the portobello mushrooms in a grill pan over medium heat.
  • Be sure to cook the mushrooms until they are tender and slightly charred.
  • For a creamier spread, use softened cream cheese.
  • If you don't have arugula, you can substitute baby spinach or watercress.
  • Serve the sandwiches immediately, or wrap them in plastic wrap and store them in the refrigerator for up to 2 days.

Conclusion:

This garlic cream cheese portabella sandwich is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a new sandwich recipe, give this one a try. You won't be disappointed!

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