Best 3 Grilled Eggplant Balsamic Glazed Portabella Mushroom Sandwiches Recipes
Indulge in a symphony of flavors with our grilled eggplant and balsamic-glazed portabella mushroom sandwiches, a culinary masterpiece that combines the smoky essence of grilled vegetables with the tangy sweetness of balsamic glaze. This vegetarian delight features tender grilled eggplant slices and savory portabella mushrooms marinated in a delectable balsamic glaze, nestled between toasted bread and complemented by a refreshing tomato-basil salsa. For those seeking a heartier option, our recipe for grilled veggie burgers offers a protein-packed alternative, made with a flavorful blend of grilled vegetables, beans, and grains, topped with a zesty tahini sauce. And for a refreshing side dish, try our grilled vegetable skewers, where an array of colorful vegetables are grilled to perfection and served with a tangy lemon-herb dressing. Each recipe in this article promises a unique taste experience, catering to diverse dietary preferences and ensuring a satisfying meal for every palate.
Let's cook with our recipes!
GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC
Provided by Alex Guarnaschelli
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the grill. Preheat the oven to 350 degrees F.
- In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
- In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
- In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
- Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.
GRILLED EGGPLANT, BALSAMIC GLAZED PORTABELLA MUSHROOM SANDWICHES
Make and share this Grilled Eggplant, Balsamic Glazed Portabella Mushroom Sandwiches recipe from Food.com.
Provided by Thymestudio
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Whisk mayonnaise, mustard, 2 tsp rosemary and garlic in small bowl to blend, set aside.
- Soak eggplant slices in lightly salted water for about 15 minutes Rinse and pat dry. Brush both sides with olive oil and lightly salt and pepper.
- Spray grill rack and prepare at medium heat. Brush mushrooms with olive oil. Sprinkle stem side with minced fresh rosemary, thyme and parsley evenly divided between the mushroom caps, top with pat of butter salt and pepper and 2 tsp balsamic vinegar per mushroom. Grill mushrooms until tender (about 10 - 12 mins, do not turn!) Lay slices of eggplant on grill and cook about 8 - 10 mins until tender, turning a couple of times.
- Spread Mayo mixture on toasted buns. Place lettuce, eggplant and mushroom on bun bottoms, cover with tops, serve immediately and enjoy!
GRILLED EGGPLANT & PORTOBELLO SANDWICH
From Eating Well Looking for a vegetarian option for your next cookout? This grilled eggplant and portobello sandwich is our answer. For extra flavor, we top it with slices of garden-fresh tomato and spicy arugula. Serve with a mixed green salad.
Provided by Cheri 911
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high.
- Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
- Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
- Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.
Nutrition Facts : Calories 275.9, Fat 12.9, SaturatedFat 2, Sodium 594.6, Carbohydrate 36.7, Fiber 9.4, Sugar 8, Protein 8
Tips:
- For perfectly grilled vegetables, preheat your grill to medium-high heat and lightly oil the grates. Cook the vegetables until they are tender and slightly charred.
- To make the balsamic glaze, simply simmer balsamic vinegar in a saucepan until it thickens and reduces by half. This will take about 10 minutes.
- If you don't have a grill, you can cook the vegetables in a grill pan over medium-high heat. Just be sure to preheat the pan before adding the vegetables.
- You can use any type of bread you like for these sandwiches. Ciabatta, focaccia, and sourdough are all great options.
- Feel free to add other toppings to your sandwiches, such as arugula, spinach, or roasted red peppers.
Conclusion:
Grilled eggplant and balsamic-glazed portabella mushroom sandwiches are a delicious and easy summer meal. They're perfect for a quick lunch or dinner, and they can be easily customized to your liking. So fire up the grill and enjoy!
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