Best 4 Grilled Mushroom Sandwich With Citrus Mayo Recipes

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Indulge in a symphony of flavors with our grilled mushroom sandwich, a culinary masterpiece that tantalizes the taste buds with every bite. This sandwich is a harmonious blend of juicy, char-grilled mushrooms, creamy citrus mayo, and a toasted bun. The umami-rich mushrooms, marinated in a zesty blend of herbs and spices, are grilled to perfection, delivering a smoky, earthy flavor. The citrus mayo, a delightful combination of tangy lemon and creamy mayonnaise, adds a refreshing brightness that cuts through the richness of the mushrooms. Served on a toasted bun, this sandwich is a perfect balance of textures and flavors, making it an unforgettable dining experience.

But that's not all! This article also features a collection of other tantalizing recipes that will satisfy any palate. From the classic grilled cheese sandwich, elevated with gooey cheese and crispy bread, to the hearty and flavorful lentil soup, packed with vegetables and spices, there's something for everyone in this culinary adventure.

So, embark on a journey of taste and discover the delectable grilled mushroom sandwich with citrus mayo, along with a variety of other culinary delights waiting to be explored.

Here are our top 4 tried and tested recipes!

GRILLED CHICKEN SANDWICH WITH GRILLED MUSHROOM VINAIGRETTE



Grilled Chicken Sandwich with Grilled Mushroom Vinaigrette image

Provided by Michael Chiarello : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 individual mini ciabatta loaves
1/2 to 3/4-cup extra-virgin olive oil plus more for brushing bread
Salt and freshly ground black pepper
1 pound mixed fresh mushrooms such as shiitake, morel, chanterelle, and domestic
2 teaspoons finely chopped fresh thyme leaves, divided
1 tablespoon minced garlic
1 tablespoon minced shallot
2 tablespoons sherry vinegar
2 tablespoons finely chopped fresh flat-leaf parsley
4 boneless, skinless chicken breast halves
3 to 4 cups arugula or watercress

Steps:

  • Cut each ciabatta loaf in half. Brush the inside of each half with olive oil and season with salt and pepper. Place on a baking sheet and set aside.
  • Prepare the grill and let it burn down to medium-hot coals or set a gas grill to medium heat. Place the bread on the grill, away from direct heat, and grill on both sides until brown and crispy on the outside but still soft within, about 5 minutes.
  • Leave the mushrooms whole, and toss in a bowl with 1/2 cup of the olive oil, 1 teaspoon of the thyme, the garlic, and salt and pepper to taste. Immediately grill the mushrooms (be careful not to allow the flames to flare up and burn the mushrooms), turning at least once, until browned and cooked through, about 7 to 8 minutes.
  • In the marinade bowl, add the shallot, 1/2 cup of olive oil, vinegar, parsley, the remaining 1 teaspoon thyme, and salt and pepper, to taste. Stir well. Let the mushrooms cool, finely chop, and add to the marinade bowl. Toss well. (The mushroom vinaigrette may be made a day ahead, covered, and refrigerated, and then brought to room temperature before serving.)
  • Sprinkle salt and pepper on both sides of the chicken. Drizzle with a little olive oil.
  • When the coals have burned down to a medium fire, place the chicken on the grill and cook until browned, about 2 minutes. Turn over, move to the edge of the grill away from direct heat, and continue to cook until opaque throughout, about 7 minutes. Remove to a plate.
  • In a bowl, toss the arugula with the citrus vinaigrette. Slice the chicken breasts crosswise at a 45 degree angle. Pour any accumulated chicken juices into the mushrooms and stir. Spoon the mushrooms on top of 4 slices of grilled bread and top with the chicken. Divide the arugula among the sandwiches. Place remaining slices of bread on top and serve immediately.

PORTABELLA MUSHROOM SANDWICHES WITH ROASTED GARLIC BASIL MAYO



Portabella Mushroom Sandwiches With Roasted Garlic Basil Mayo image

This sounds sooooo good. I found it in the bon appetit magazine and can't wait to try it. If you get to it first, let me know what you think. The preparation time has not been added because I've yet to make this, and I've guesstimated the time needed to cook.

Provided by Happy Hippie

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

2 garlic cloves, unpeeled
olive oil (for drizzling)
1 cup mayonnaise
1/3 cup basil leaves, fresh minced
1 teaspoon balsamic vinegar
3 tablespoons balsamic vinegar
6 tablespoons butter, divided (3/4 stick)
1 lb portabella mushroom, stems trimmed and cut into 1/4-inch slices (about 5 large)
1 lb bread, halved horizontally (pain rustique, ciabatta or facaccia)
1/3 cup parmesan cheese, freshly grated
1 large tomatoes, thinly sliced

Steps:

  • Preheat oven to 400 degrees.
  • Place garlic in small ovenproof dish and drizzle with olive oil and sprinkle with salt and pepper.
  • Cover tightly with foil and roast until tender, about 30 minutes.
  • Cool, peel and mash garlic.
  • Mix mayonnaise, basil, 1 teaspoon balsamic vinegar and mashed roasted garlic in small bowl. Do ahead Can be made1 day ahead. Cover and chill.
  • Melt 4 tablespoons butter in large skillet over medium-high heat.
  • Add mushrooms and toss to coat.
  • Drizzle remaining 3 tablespoons balsamic vinegar over and cook until tender, stirring often, about 5 minutes.
  • Season with salt and pepper. This step can be made 2 hours ahead of time. Let stand at room temperature.
  • Rewarm over low heat before continuing.
  • Preheat broiler.
  • Spread remaining 2 tablespoons butter over cut sides of bread.
  • Broil bread, buttered side up, until golden brown, about 2 minutes. Watch closelyto prevent burning.
  • Spread desired amount of garlic-basil mayonnaise over toasted sides of bread.
  • Arrange mushrooms in even layer over bottom half of bread.
  • Springles Parmesan cheese over.
  • Arrange tomato slices in single layer over cheese.
  • Cover with top half of bread.
  • Cut into 6 sandwiches and serve.

Nutrition Facts : Calories 512.1, Fat 29, SaturatedFat 10.8, Cholesterol 45.6, Sodium 861.8, Carbohydrate 53.9, Fiber 3.3, Sugar 9.9, Protein 10.5

ROASTED MUSHROOM AND GRUYèRE SANDWICH



Roasted Mushroom and Gruyère Sandwich image

For this sandwich, you can also pan-fry the mushrooms, which give this sandwich a somewhat meaty quality. But in this case I used the toaster oven to roast the mushrooms. You'll need only half of the roasted mushrooms for 1 sandwich but you'll find a good use for the rest of them, I'm sure.

Provided by Martha Rose Shulman

Categories     dinner, lunch

Time 30m

Yield Serves 1

Number Of Ingredients 9

1/2 pound mushrooms (white or cremini), sliced
2 tablespoons plus 1/2 teaspoon extra-virgin olive oil
1 teaspoon fresh thyme leaves
Salt and freshly ground pepper
2 slices whole-grain bread (3 ounces)
1 garlic clove, cut in half (optional)
2 teaspoons minced chives
Handful of arugula
3/4 ounce grated Gruyère cheese (3 tablespoons)

Steps:

  • Preheat oven or toaster oven to 400 degrees. Line a baking sheet with parchment. Toss mushrooms with 2 tablespoons of the olive oil and thyme leaves and spread in an even layer on the baking sheet. Place in oven and roast for 15 to 20 minutes, stirring halfway through, or until mushrooms are bubbling and moist. Remove from heat and season with salt and pepper.
  • If desired, rub one side of each slice of bread with the cut clove of garlic.
  • Sprinkle 2 tablespoons of the cheese over 1 of the slices (on the side you rubbed with garlic). Top with half the mushrooms (use the other half for another sandwich or another recipe). Sprinkle chives over the mushrooms and top with a handful of arugula and remaining cheese. Top with remaining slice of bread (garlic-rubbed side down) and press down firmly. Drizzle remaining olive oil over top slice.
  • Toast in toaster oven 3 to 4 minutes, until cheese melts. Remove from heat, press down firmly, cut in half and serve.

Nutrition Facts : @context http, Calories 708, UnsaturatedFat 32 grams, Carbohydrate 46 grams, Fat 47 grams, Fiber 9 grams, Protein 31 grams, SaturatedFat 13 grams, Sodium 920 milligrams, Sugar 10 grams

GRILLED CHEESE AND MUSHROOM SANDWICH



Grilled Cheese and Mushroom Sandwich image

Give your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
8 tablespoons butter, softened, divided
4 large portobello mushroom caps, gills removed and sliced
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons mayonnaise
3 tablespoons finely shredded Manchego or Parmesan cheese
1/8 teaspoon onion powder
8 slices sourdough bread
4 ounces Brie cheese, rind removed and sliced
1/2 cup shredded sharp white cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Gruyere cheese
2 teaspoons minced fresh thyme

Steps:

  • In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Nutrition Facts : Calories 797 calories, Fat 62g fat (31g saturated fat), Cholesterol 138mg cholesterol, Sodium 1143mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

Tips:

  • Choose the right mushrooms: Portobello mushrooms are a great option for grilled mushroom sandwiches because they are large and have a meaty texture.
  • Marinate the mushrooms: Marinating the mushrooms in olive oil, balsamic vinegar, and herbs will help them to stay moist and flavorful while grilling.
  • Grill the mushrooms over medium heat: This will help to prevent them from burning or sticking to the grill.
  • Cook the mushrooms until they are tender: This will take about 10-12 minutes per side.
  • Use a flavorful bread: A sourdough or whole wheat bread will help to add flavor and texture to the sandwich.
  • Add your favorite toppings: Some popular toppings for grilled mushroom sandwiches include cheese, avocado, tomato, onion, and lettuce.
  • Serve the sandwich warm: Grilled mushroom sandwiches are best served warm, so enjoy them right away!

Conclusion:

Grilled mushroom sandwiches are a delicious and easy-to-make meal that can be enjoyed for lunch or dinner. They are packed with flavor and nutrients, and they can be customized to your liking. So next time you're looking for a quick and easy meal, give grilled mushroom sandwiches a try!

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