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Wednesday, August 2, 2006

Portobello Mushroom Sandwiches

Having not being a fan of mushrooms most of our lives, we weren't too sure about trying this recipe a few months ago. However, we found it so good that we are not hesitant to making it again. Plus, it's simple and that's what is great.

Here's what you do:

Sprinkle a bulb of garlic with olive oil and wrap up on foil. Roast for 40 minutes at 450.

Meanwhile, rub oil on the mushroom caps and place gill side up on a baking sheet. Mix together 2 minced shallots, 1 tbsp balsamic vinegar, 1 clove garlic, 1 tsp thyme and pepper in a bowl and spoon over mushrooms. Bake for 30 minutes along with the garlic until mushrooms are softened. Then sprinkle monterey jack cheese and parsley and broil until cheese melts.

After the garlic has roasted, mash it up and spread it on buns and broil just until toasted. Add one to two portobello mushroom caps and top with a bun.

These are totally easy and super yummy. They also make great leftover sandwiches too. I know there are many variations on this type of sandwich, but I'm sticking with this one for awhile.

We've been quite busy lately and cooking a lot. We are almost done with the triathlon - just a few more miles to log over the next couple days. Hope everyone has a great Wednesday!


  1. Ever since I took my cooking class I've removed mushroom gills..did you do that here?

  2. Jeff - nope, just removed the stem. Why do they suggest removing the gills?

  3. You're lucky you didn't tell me what you were having for dinner last night when I was talking to you! I might have snuck over or at least begged for leftovers. Portobello mushrooms are one of my favorite foods. I will definitely have to make these, although I don't think Ron (Dad) will be along for the ride!

    Love You Both,


  4. I love portabella mushrooms. These looks SO good. Did you taste the garlic just by itself? Roasted garlic is so flavorful and delicious.

  5. They don't really ad much from a flavor perspective and endup being mushier. This advice came from my cooking instructor as far as I'm concerned it's legit :)

  6. I'm such an impatient person, so I've never put portabellos in the oven. They always go in my skillet. Right now no heating device is being turned on in the kitchen. That technique will have to wait until fall or winter.

  7. I love portabellos, and their meaty quality appeals to my omni-husband. Looks great.

  8. those look delish.. one of my fav marinades for them is balsamic vinegar, dijon mustard, lots of garlic, extra virgin olive oil and fresh rosemary and thyme. Grill one of those suckers up, serve on a bun with roasted red peppers, baby spinach, red onions, vegenaise and fresh basil leaves. (you could melt cheese on it too)

    I'm so glad you liked the curry.. but man, I'm sorry about the staining.. that sucks..

  9. you crazy kids.looks like you two have a great time with this blog.I get to see what you do every day.It's like I know you or something.Don't worry I'm not sum crazy guy or anything.Keep up the good work.

  10. govikes! #one vikings fan

  11. holy fungus yumminess.

    I hated mushrooms all my life, until I had a breaded PB mushroom cap at my cousin's wedding . . . now I love all fungus! Well, at least the edible kinds. :)

    Roasted garlic = heaven, by the way.

  12. Portabellas always seem a little expensive to me. I'm pretty poor so 3 bucks for 2 mushrooms seems like wow. but i'm just being cheap i guess.. i do love how they taste


  13. Will you two marry me? Between portabella mushrooms and roasted garlic, this is what makes my heart sing. For real!

  14. Portobello's are my favorite mushroom. I use them in everything. This recipe looks fabulous. I like the idea of roasting them with the marinade. I'll have to try it!

  15. Holy comments Batman! I step away from the computer for an evening and Bam! I'm excited that you all visit our site :)

    Diane - you def. have to try these; you'd love them. I sent you an e-mail.

    Claire - I totally licked the garlic mashing fork! It was very yummy. Also, I roasted both our regular garlic and our crop share garlic to see the difference. The crop share garlic was so much creamier (if that makes any sense)

    Jeff - interesting point - thanks for sharing.

    Taylor - I hear ya! We were just boiling water the other day and starting to sweat.

    Melody - sounds great. We've never grilled them but need to. I'm posting about the curry today.

    "Not Crazy Guy" - we know who you are!! You swear you're not crazy, but we kinda think you are ;)

    Urban Vegan - same here - that's the way I approached it with Ryan.

    Catherine - at first I thought you meant PB=peanut butter and I was a bit confused...peanut butter mushrooms...hmmmm... :)

    Teddy - aw. I understand, I couldn't believe how much we spent on mushrooms, but we figure it costs about that much for some hamburger, so it's a good alternative.

    Kleo - ha- we haven't even gotten around to marrying each other ;) But, we could take you in as a foster child

    Annie - I hope you do try it because they are so good!!


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