Best 8 Grilled Mushroom Salad Sub Recipes

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Are you craving a savory and satisfying dish that combines the earthy flavors of grilled mushrooms with the freshness of a crisp salad, all nestled within a perfectly toasted sub roll? If so, look no further than the grilled mushroom salad sub. This delectable sandwich is a symphony of textures and flavors, featuring tender grilled mushrooms, crisp greens, tangy dressing, and melted cheese, all held together by a warm and fluffy sub roll. Whether you're looking for a quick and easy lunch option or a hearty and flavorful dinner, the grilled mushroom salad sub is sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED MUSHROOM ANTIPASTO SALAD



Grilled Mushroom Antipasto Salad image

Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.

Provided by Brad Leone

Categories     Bon Appétit     Salad     Side     Vegetable     Mushroom     Olive     Parmesan     Olive Oil     Vinegar     Oregano     Grill/Barbecue     Grill     Summer     Vegetarian     Soy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Quick & Easy

Yield 4-6 servings

Number Of Ingredients 11

2 lb. assorted mushrooms (such as crimini, shiitake, and/or maitake), wiped clean, trimmed, torn into big pieces if large
7 Tbsp. extra-virgin olive oil, divided
Kosher salt
2 Tbsp. Champagne vinegar or white wine vinegar
1 tsp. Aleppo-style pepper
1 tsp. dried oregano
1 garlic clove, finely grated
Freshly ground black pepper
2 oz. Parmesan, shaved
½ cup Castelvetrano olives, coarsely chopped
¼ cup drained Peppadew peppers in brine, coarsely chopped

Steps:

  • Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2-6 minutes (depending on size and type). Return to bowl; season with salt.
  • Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.

GRILLED STEAK AND MUSHROOM SALAD



Grilled Steak and Mushroom Salad image

My husband loves this salad, especially during summer. He says he feels as if he's eating a healthy salad and getting his steak, too! I always serve it with some fresh homemade bread. -Julie Cashion, Sanford, Florida More Mushroom Salad Recipes »

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

6 tablespoons olive oil, divided
2 tablespoons Dijon mustard, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 beef top sirloin steak (1-1/2 pounds)
1 pound sliced fresh mushrooms
1/4 cup red wine vinegar
1 medium bunch romaine, torn

Steps:

  • In a small bowl, whisk 1 tablespoon oil, 1 tablespoon mustard, salt and pepper; set aside. , Grill steak, covered, over medium-hot heat for 4 minutes. Turn; spread with mustard mixture. Grill 4 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, cook mushrooms in 1 tablespoon oil until tender. Stir in the vinegar and the remaining oil and mustard., Thinly slice steak across the grain; add to mushroom mixture., Serve over romaine.

Nutrition Facts : Calories 299 calories, Fat 20g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 378mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein.

GRILLED SUB SANDWICH



Grilled Sub Sandwich image

After a long hard day at band camp, my daughter comes home with a huge appetite. This sandwich not only satisfies my hungry marcher; it is also fast and easy to prepare. -Char Shanahan Schererville, Indiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 large green pepper, thinly sliced
1 small onion, thinly sliced and separated into rings
1/2 teaspoon olive oil
1 loaf (1 pound) unsliced Italian bread
1/3 cup prepared Italian salad dressing, divided
2 ounces sliced deli turkey
4 slices Swiss cheese
2 ounces sliced deli ham
3 slices cheddar cheese
2 ounces sliced deli pastrami
1/2 cup sliced dill pickles
1 large tomato, thinly sliced
Additional olive oil

Steps:

  • In a large bowl, toss green pepper and onion with oil. Place on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium-hot heat for 12-15 minutes or until tender; set aside., Cut loaf in half horizontally; remove bread from top half, leaving a 1/2-in. shell (discard removed bread or save for another use). Brush cut sides of loaf with salad dressing; place cut side down on grill. Grill, uncovered, over medium heat for 3-5 minutes or until golden brown., Place bottom of loaf on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Layer with turkey, two Swiss cheese slices, ham, cheddar cheese, pastrami and remaining Swiss cheese. Top with green pepper mixture, pickles and tomato., Drizzle remaining dressing over cut side of bread top; place over filling. Brush bread with additional oil. Fold foil around sandwich and seal tightly. Grill, covered, over medium heat for 4-8 minutes or until cheese is melted. Cut into slices with a serrated knife.

Nutrition Facts :

GRILLED MUSHROOM SALAD WITH MUSTARD SHALLOT VINAIGRETTE



Grilled Mushroom Salad with Mustard Shallot Vinaigrette image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
2 cloves garlic, peeled and finely minced
1 teaspoon fresh thyme leaves, coarsely chopped
1 teaspoon fresh oregano leaves, coarsely chopped
Juice of 1/2 lemon
1/4 teaspoon salt and freshly ground black pepper
1 pound large Shiitake mushroom caps, stems removed, cleaned of all dirt
2 cups torn frisJe lettuce or fresh chicory leaves, washed and dried

Steps:

  • To prepare the mushrooms, whisk together the 3 tablespoons of olive oil with the minced garlic, fresh herbs, lemon juice and salt and pepper in a bowl large enough to hold the mushroom caps. Toss the mushroom caps in the grilling marinade and grill over indirect or mediumlow heat until cooked, about 2 to 3 minutes per side for the Shiitakes. While the mushrooms are still warm, slice them coarsely into large chunky slices. Combine the sliced mushrooms with the frisJe lettuce or chicory salad and toss with the vinaigrette.;

GRILLED MUSHROOMS STUFFED WITH BASIL AND BLUE CHEESE BUTTER



Grilled Mushrooms Stuffed with Basil and Blue Cheese Butter image

This is simply mushrooms stuffed with the same blue cheese butter recipe I usually use to top grilled steak or burgers!

Provided by BudsGurls

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 (6 ounce) package button mushrooms, stemmed
1 tablespoon olive oil, or as needed
⅓ cup crumbled blue cheese
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon chopped fresh basil
salt and ground black pepper to taste

Steps:

  • Coat tops of mushrooms with olive oil. Place mushrooms top-down in a grill-safe dish.
  • Mix blue cheese, butter, garlic, basil, salt, and pepper thoroughly in a bowl. Scoop evenly into the mushroom caps.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook mushrooms until tender and heated through, about 5 minutes.

Nutrition Facts : Calories 132.2 calories, Carbohydrate 2.2 g, Cholesterol 23.7 mg, Fat 12.5 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 6.2 g, Sodium 239.1 mg, Sugar 0.8 g

GRILLED MUSHROOM SALAD WITH ARUGULA



Grilled Mushroom Salad with Arugula image

Categories     Salad     Leafy Green     Mushroom     Onion     Side     Parmesan     Grill/Barbecue     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

1/2 cup Champagne vinegar
2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 cup finely chopped shallots (4 small)
1 cup extra-virgin olive oil
1/2 pound whole fresh portabella mushrooms, stems discarded
1/2 pound fresh shiitake mushrooms, stems discarded
1/2 pound fresh cremini mushrooms, trimmed
3/4 pound fresh chanterelle mushrooms, trimmed
1/2 pound baby arugula, or regular arugula torn into bite-size pieces (16 cups)
2/3 cup Parmigiano-Reggiano shavings (made with a vegetable peeler from a 2-oz piece)
Special Equipment
a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

Steps:

  • Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.
  • Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
  • Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
  • Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
  • Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.

GRILLED PORTABELLA MUSHROOM SANDWICHES



Grilled Portabella Mushroom Sandwiches image

combination of olive oil and balsamic vinegar gives this sandwich an exotic flavor. Add any vegetables you want. I use sprouts and avacados.

Provided by tornadoes three

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 -6 portabella mushroom caps
4 -6 red bell peppers
4 -6 slices provolone cheese
focaccia bread
mixed sprouts
2 avocados
1/2 cup balsamic vinegar
1/2 cup olive oil
3 minced garlic cloves
Mrs. Dash seasoning mix
celery salt
fresh coarse ground black pepper

Steps:

  • pour vinegar into med bowl. Cut peppers into palm size pieces and soak in vinegar.
  • Put pieces on grill with skins facing flame.
  • Grill until skins are crispy. Cool and peel.
  • Coat each mushroom cap,top and bottom, with olive oil. sprinkle garlic, Mrs. Dash, celery salt and pepper on bottom side of mushrooms.
  • Grill each mushroom for 5 mins each side.
  • Once mushrooms are grilled place red peppers on bottom part of mushroom and cover with provolone chesse. Heat until cheese is melted.
  • Toast bread and garnish with sprouts and avacado slices. (tomatoes add a pretty splash of color.) Cut caps in half, build sandwiches and serve.

Nutrition Facts : Calories 553.9, Fat 49.7, SaturatedFat 10.7, Cholesterol 19.3, Sodium 260.7, Carbohydrate 21.4, Fiber 10.4, Sugar 7.3, Protein 12.6

GRILLED MUSHROOM SALAD SUB



Grilled Mushroom Salad Sub image

I saw this being made on a Rachael Ray program last weekend and we had it tonight as part of a meatless meal. We really enjoyed them, especially the manchego cheese...a semi-hard, Spanish cheese made from sheep's milk. It was wonderful, use that in this if at all possible.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

2 French baguettes, 16-inches long
4 tablespoons sherry wine vinegar
2 tablespoons spicy mustard
1 tablespoon Worcestershire sauce
1/2 cup extra virgin olive oil
6 garlic cloves, finely chopped
8 very large portabella mushroom caps
coarse salt
fresh coarse ground black pepper
1/4 cup finely chopped parsley
1 (9 ounce) package spinach, coarsely chopped
3/4 lb manchego cheese, thinly sliced
4 pimientos or 4 roasted red peppers, patted dry and cut into strips

Steps:

  • Cut each baguette in half cross-wise, then split lengthwise and remove some of the soft insides (discard or use in another dish).
  • Preheat a grill pan to medium high heat or prepare outdoor grill.
  • Preheat oven to 325°. Place the hollowed bread in oven to crisp for about 5 minutes.
  • In a small bowl, whisk together sherry vinegar, mustard, Worcestershire sauce, extra-virgin olive oil and garlic. Place mushrooms in a shallow dish and pour marinade over the caps. Turn caps in marinade and season with salt and pepper. Let stand 10 minutes.
  • Grill mushrooms 4 to 5 minutes on each side and remove to a cutting board a few at a time, but keep them warm. Thinly slice the mushrooms and transfer back to the dish you marinated them in and add parsley and spinch as you go, layering the hot mushrooms with the parsley and spinach. Once all the hot sliced mushrooms combine with the spinach, the greens will wilt a bit. Toss the salad and adjust the salt and pepper to your taste.
  • Pile the salad into crispy bread and top with manchego cheese and red peppers of choice, then set bread tops in place.

Nutrition Facts : Calories 934.3, Fat 34.7, SaturatedFat 5.3, Sodium 1570.8, Carbohydrate 131.7, Fiber 11.2, Sugar 4.5, Protein 26.7

Tips:

  • Use a variety of mushrooms. This will give your salad a more complex flavor and texture. Some good options include portobello, shiitake, cremini, and oyster mushrooms.
  • Grill the mushrooms until they are tender and slightly charred. This will bring out their flavor and make them more flavorful.
  • Use a flavorful marinade or dressing. This will help to enhance the flavor of the mushrooms and make the salad more interesting.
  • Add some fresh herbs to the salad. This will brighten up the flavor and add a touch of color.
  • Serve the salad warm or at room temperature. This will allow the flavors to meld together and create a more cohesive dish.

Conclusion:

Grilled mushroom salad is a delicious and healthy dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With a variety of mushrooms, marinades, and dressings to choose from, there are endless possibilities for creating a unique and flavorful salad that everyone will enjoy.

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