Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSandwiches - Portobello Mushroom Sandwiches
Famous Authors (View All Authors)
Sandwiches - Portobello Mushroom Sandwiches Post by :JeffC Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2200

Click below to download : Sandwiches - Portobello Mushroom Sandwiches (Format : PDF)

Sandwiches - Portobello Mushroom Sandwiches

Serves 4

1/2 lb. portobello mushrooms
2 roasted red peppers -- available in jars
4 dinner rolls
4 lettuce leaves

Marinade for Mushrooms:
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 cloves garlic -- crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper


Marinate mushrooms for two hours. Grill mushrooms, 3 minutes on each side. Divide mushrooms, red pepper and lettuce into 4 parts and place 1/4 of each inside a roll.
If you like this book please share to your friends :
NEXT BOOKS

Sandwiches - Portobello Steak Sandwiches With Gorgonzola Butter And Red Pepper Vinaigrette Sandwiches - Portobello Steak Sandwiches With Gorgonzola Butter And Red Pepper Vinaigrette

Sandwiches - Portobello Steak Sandwiches With Gorgonzola Butter And Red Pepper Vinaigrette
Can be prepared in 45 minutes or less but requires additonal unattended time. For marinade: 5 tablespoons balsamic vinegar 6 large garlic cloves, minced 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled 1/2 cup olive oil 1 1/2 pounds fresh Portobello mushrooms, stems trimmed flush with caps For Gorgonzola butter: 2 ounces Gorgonzola cheese (about 1/4 cup) at room temperature 1 tablespoon unsalted butter, softened For red pepper vinaigrette: 1 red bell pepper, roasted (procedure follows), or 1/3 cup chopped drained bottled roasted red peppers 1 tablespoon white-wine vinegar 1 tablespoon water 2 tablespoons extra-virgin olive
PREVIOUS BOOKS

Sandwiches - Portabello Croissant Sandwich With Red Pepper Mayonnaise Sandwiches - Portabello Croissant Sandwich With Red Pepper Mayonnaise

Sandwiches - Portabello Croissant Sandwich With Red Pepper Mayonnaise
8 portabello caps 4 roasted red peppers 1 1/2 cup baby spinach leaves 2 red onions sliced 8 slices mozzerella cheese balsamic vinegar 1/4 head roasted garlic 1 cup mayonnaise 8 small croissants Preheat oven to 350° F.Grill or saute mushroom caps until tender. Baste often with vinegar; set aside. In same pan saute red onion with alittle balsamic vinegar but not enough to make it watery. Slice croissants and cover with spinach leaves. Top with mushroom cap. Top that with onions. Layer with red pepper and then cheeese. Put in 350 degree oven until cheese
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT