Best 8 Grilled Portabella And Bell Pepper Sandwiches Recipes

GRILLED PORTABELLA AND BELL PEPPER SANDWICHES

Steps:

• Heat gas or charcoal grill. Brush mushrooms, bell pepper and onion with oil; sprinkle with seasoned salt. Place vegetables in grill basket (grill "wok").
• Place grill basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, shaking basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender.
• Cut bread horizontally in half. Mix mayonnaise and pesto; spread over cut sides of bread. Layer lettuce and grilled vegetables on bottom half of bread. Add top of bread. Cut into 6 wedges.

GRILLED PORTABELLA AND BULGUR SALAD "SANDWICHES"

Steps:

• Make vinaigrette:
• With motor running, drop garlic into food processor and finely chop. Add tomatoes, parsley, oil, vinegar, rosemary, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and pulse until tomatoes are finely chopped but not puréed.
• Make salad:
• Peel skin from portabellas using tip of a paring knife, pulling from edge of mushroom toward center. Gently scrape off gills from mushrooms with tip of a spoon. Toss portabellas with 1/2 cup vinaigrette in a 13- by 9-inch glass baking dish and let stand, turning occasionally, 20 minutes.
• Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
• Push 1 wooden pick into each onion wedge to secure for grilling. Toss onion wedges, bell peppers, and zucchini with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers, 6 to 10 minutes for zucchini, 8 to 12 minutes for onion, and 12 to 15 minutes for portabellas).
• Transfer portabellas to a plate and remaining vegetables to a bowl as cooked. Cool slightly, then remove wooden picks and coarsely chop onion, bell peppers, and zucchini.
• While vegetables cook, pour boiling-hot water over bulgur with 1/2 teaspoon salt in a large bowl and let stand until water is absorbed and bulgur is tender, about 5 minutes. Drain in a sieve if any water remains.
• Add vegetables to bulgur with pine nuts and remaining vinaigrette and toss.
• Put one fourth of arugula on each of 4 plates. Top with upside-down portabella. Pack bulgur mixture into a cup measure, then unmold on top of portabella. Top with another portabella, right side up. Serve with an avocado quarter.

GRILLED PORTOBELLO, BELL PEPPER, AND GOAT CHEESE SANDWICHES

Steps:

• Prepare grill to medium-high heat.
• Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.
• Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
• Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
• Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

GRILLED PORTOBELLO SANDWICHES

Steps:

• In a shallow bowl, combine the oil, vinegar, salt and pepper. Add the mushrooms and onion; turn to coat., Coat a grill rack with cooking spray before starting the grill. Grill onion over medium heat for 8-10 minutes or until crisp-tender, turning often. Remove and set aside. Grill mushrooms for 3-4 minutes, turning every minute or until lightly browned. Remove and cut into 1/4-in. slices., Layer mushroom and onion on half of each tortilla; sprinkle with cheese. Fold tortilla over filling. Grill for 1-2 minutes on each side or until browned and cheese is melted. Serve with salsa and sour cream.

GRILLED PORTABELLA SANDWICHES OR PANINI

Steps:

• Mix together oil, salt and pepper, and garlic. Marinate mushrooms and onions with this for about thirty minutes.
• Grill mushrooms and onions over medium heat until done, brushing on the oil mixture liberally throughout cooking time.
• Cut the bread open length-wise, brush it with the oil, then lightly toast on the grill.
• Layer on the onions and mushrooms. Press sandwich together for a few minutes (I usually use a frying pan to weigh it down).
• Cut into 6 pieces or so and serve.

GRILLED CHEESE & PEPPER SANDWICHES

Steps:

• In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

CANYON RANCH GRILLED PORTOBELLO SANDWICH WITH ROASTED PEPPERS

Steps:

• Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray. Brush mushroom caps with oil and sprinkle with salt and pepper. Arrange mushrooms, onion, and roasted peppers on baking sheet and roast until vegetables are golden brown, about 15 to 20 minutes. In a small bowl, combine yogurt and blue cheese. Mix well. Spread 3 tbsp blue cheese mixture on the top of a multigrain bun. On the bottom of each bun, place 1 arugula leaf, 1 mushroom cap and 4 slices each of onion and roasted red pepper. Replace top of bun and serve.

GRILLED ASPARAGUS, RED BELL PEPPER, AND PORTOBELLO MUSHROOMS

Steps:

• Combine olive oil, vinegar, Dijon, sugar, salt, and pepper for the vinaigrette in a small bowl and mix until well combined. Pour in a large resealable bag and add mushrooms, asparagus, and bell pepper. Toss everything together until well combined.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Line a vegetable pan with aluminum foil and place on the preheated grill. Add vegetables with vinaigrette to the pan on the grill.
• Grill vegetables until desired softness or crunchiness is reached, 5 to 7 minutes.