Best 4 Portobello Steak Sandwiches With Gorgonzola Butter And Red Pepper Vinaigrette Recipes
Indulge in a culinary symphony of flavors with our delectable Portobello Steak Sandwiches, a vegetarian masterpiece that will tantalize your taste buds. These hearty sandwiches feature succulent portobello mushrooms expertly grilled to perfection, offering a meaty texture and rich, umami flavor. Perfectly nestled between toasted ciabatta buns, the portobello steaks are complemented by a luscious spread of gorgonzola butter, adding a creamy and tangy touch. The sandwiches are further elevated with a vibrant red pepper vinaigrette, a delightful drizzle that imparts a sweet and tangy kick. Accompanying this flavor-packed ensemble are two additional recipes: a savory roasted red pepper spread and a refreshing cucumber and tomato salad. These recipes, when combined, create a symphony of flavors and textures that will leave you craving more.
Here are our top 4 tried and tested recipes!
PORTOBELLO STEAKS
These juicy portobello steaks are one of my favorite quick and easy dishes. These can be cooked on a skillet indoors or on a grill outdoor. Such a great plant-based alternative whether you are vegan or just looking for a meatless Monday recipe!
Provided by Plant Based Life
Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Remove stems and clean the mushrooms; set aside.
- Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
- Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
- Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 27.2 g, Fat 7.7 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 1.1 g, Sodium 278.3 mg, Sugar 10 g
PORTOBELLO SANDWICHES
Quick, juicy burgers. My friends and I eat them at least once a week!
Provided by CHOLLE
Categories Main Dish Recipes Sandwich Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on broiler, and adjust rack so it is as close to heat source as possible.
- In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
- Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
- Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
- In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.
Nutrition Facts : Calories 445.1 calories, Carbohydrate 31.4 g, Cholesterol 5.2 mg, Fat 33.4 g, Fiber 3.5 g, Protein 7.8 g, SaturatedFat 5 g, Sodium 426 mg, Sugar 7.3 g
PORTOBELLO "PHILLY CHEESE STEAK" SANDWICH
Make and share this Portobello "philly Cheese Steak" Sandwich recipe from Food.com.
Provided by Mulligan
Categories Lunch/Snacks
Time 25m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
- Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
- Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.
GRILLED STEAK AND PORTOBELLO STACKS
You don't need a special panini maker for these bistro-style sandwiches. They make take some time to prepare, but it's well worth it! -Judy Murphy, Coeur d' Alene, Idaho
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 4-8 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, combine 2 tablespoons oil and herbes de Provence. Rub over tenderloin; cover and refrigerate for 2 hours. Place mushrooms in a small bowl; toss with vinegar and remaining oil. Cover and refrigerate until grilling., In a large skillet, cook the onion, sugar, salt and pepper in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Remove from the heat; stir in vinegar. Set aside. , In a small bowl, combine the sauce ingredients. Cover and refrigerate until serving., Grill tenderloin and mushrooms, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and mushrooms are tender. Let tenderloin stand for 10 minutes. , Meanwhile, brush both sides of bread with butter. Grill over medium heat for 1 minute on each side or until browned. Toss salad greens with vinaigrette. Cut tenderloin and mushrooms into thin slices. , Divide mushrooms among four slices of bread. Layer with roasted peppers, greens and another slice of bread. Top each with onion mixture and beef. Spread sauce over remaining slices of bread; place over beef. Cut each sandwich diagonally in half.
Nutrition Facts : Calories 460 calories, Fat 26g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 554mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 3g fiber), Protein 21g protein.
Tips:
- To ensure the portobello mushrooms are flavorful and juicy, marinate them in a mixture of olive oil, balsamic vinegar, garlic, thyme, and salt for at least 30 minutes before cooking.
- When grilling the portobello mushrooms, cook them over medium-high heat for about 5 minutes per side, or until they are tender and slightly charred.
- For the gorgonzola butter, use a high-quality gorgonzola cheese and mix it with softened butter, minced garlic, and chopped parsley. Spread the gorgonzola butter on the toasted buns before adding the grilled portobello mushrooms.
- To make the red pepper vinaigrette, combine roasted red peppers, olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a blender or food processor and blend until smooth. Drizzle the red pepper vinaigrette over the grilled portobello mushrooms before serving.
- For a vegetarian version of the sandwich, replace the steak with grilled portobello mushrooms. For a vegan version, replace the steak and gorgonzola butter with grilled portobello mushrooms and vegan cheese.
Conclusion:
Portobello steak sandwiches with gorgonzola butter and red pepper vinaigrette are a delicious and satisfying meal that can be enjoyed for lunch or dinner. The portobello mushrooms are marinated in a flavorful mixture of olive oil, balsamic vinegar, garlic, thyme, and salt, then grilled until tender and slightly charred. The gorgonzola butter adds a rich and creamy flavor to the sandwich, while the red pepper vinaigrette adds a touch of sweetness and acidity. This sandwich is sure to be a hit with everyone who tries it.
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