Tag Archives: mushrooms

Grilled Portabello Mushroom Sandwich - a healthy summer grilling option! #grillit @HamiltonBeach

The portabello mushroom is the more mature brother of the cremini mushroom, and it offers a large cap that can grow to about six inches in diameter. They have a meaty flavor and hearty consistency, making them the perfect burger patty alternative. There’s nothing wrong with burgers (we adore them,) but it’s nice to have a lighter option when you want to fire up the grill every spring and summer evening. The marinade of balsamic, olive oil, salt and pepper gives the mushrooms a slight tang, and the grill-roasted red pepper makes you feel like you’re in the Mediterranean.

Grilled Portabello Mushroom Sandwich - a healthy summer grilling option! #grillit @HamiltonBeach

That said, one of the best components of this sandwich is the herbed mayonnaise. (For more ways to dress up your mayo, read our post about How to Make Flavored Mayonnaise.) If your herb garden is already bustling, the mayo can be made with fresh herbs. If not, you can infuse the mayo with the dried herbs and let it rest before using – the flavors really develop after about an hour. The spread is good on other sandwiches or makes a great addition to your potato salad recipe. While the sandwich is great on white rolls, we all liked it best with big toasted whole wheat buns. So go ahead and give your grill menu a little variety. You’ll love these Mediterranean inspired burger replacements.

Grilled Portabello Mushroom Sandwich - a healthy summer grilling option! #grillit @HamiltonBeach


Grilled Portabello and Peppers Sandwich
SERVES: 4

Ingredients
2 Tablespoons balsamic vinegar
1 Tablespoon olive oil
1 clove garlic, minced
4 portabella mushrooms, stems removed
1/4 cup mayonnaise
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper
2 red bell pepper, halved, seeded
4 Kaiser rolls, cut in half lengthwise
4 slices provolone cheese
Fresh spinach leaves
Instructions
Stir balsamic vinegar, oil and garlic in a small bowl. Place mushrooms in a glass baking dish; drizzle with vinegar mixture. Cover with plastic wrap and refrigerate 3 hours or overnight.
Preheat grill to MEDIUM heat or GRILL ZONE (ORANGE).
Grill mushrooms and peppers covered, 6 to 8 minutes on each side until cooked through and peppers are slightly charred. Place rolls cut side down on grill 1 to 2 minutes until toasted.
Stir mayonnaise, basil, oregano and black pepper in a small bowl; spread 1 Tablespoon on bottom half of rolls. Top each with cheese, red pepper, mushroom, spinach and top half of roll.
Everyday Good Thinking http://everydaygoodthinking.com/

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Slow Cooker Cheeseburger Soup from Everyday Good Thinking, the official blog of @HamiltonBeach http://everydaygoodthinking.com

 

I don’t think I’ve ever met someone who didn’t like a good cheeseburger, so why haven’t we made our all-American favorite into a soup? Here, we combine all the elements of a great burger into a slow cooker soup that will quickly find it’s way onto every potluck table. Beef, onions and mushrooms cook together, creating a heavy burger flavor, and the toppings of cheese, chives, arugula and tomato add the freshness you’d find atop the handheld variety. The garlic toasts are optional, but are highly recommended to give you that last component of your favorite burger: the bun.

 


Slow Cooker Cheeseburger Soup
SERVES: 8

Ingredients
1 1/4 pound lean ground beef
1/4 teaspoon salt
1 large red onion, chopped (about 2 cups)
2 garlic cloves, minced
3 Tablespoons Worcestershire sauce
1 package (8 oz.) sliced mushrooms
2 Tablespoons Dijon mustard
2 cans (10 3/4 oz. each) fat free condensed cream of mushroom soup
2 cans (14.5 oz. each) beef broth
1/4 cup flour
1 package (8 oz.) shredded sharp Cheddar cheese
1/2 cup chopped fresh chives
Garnishes: Arugula, freshly ground black pepper, cheddar cheese, grape tomatoes
Garlic Toast
Instructions
Cook first 4 ingredients in a large nonstick skillet over high heat, stirring occasionally, 8 minutes or until beef is browned. Stir in Worcestershire and cook 1 to 2 minutes.
Place mushrooms in an even layer in bottom of slow cooker crock. Top with cooked beef mixture and drizzle with mustard. Pour soups over mixture.
Cover and cook on HIGH 3 to 3 1/2 hours or LOW 6 to 7 hours. Whisk together flour and 1/2 cup water and whisk into soup. Cook uncovered 8 minutes, stirring occasionally. Turn off slow cooker or place on the WARM setting and add cheese, stirring until melted. Stir in chives. Top with garnishes. Serve with Garlic Toast.
Garlic Toast: Preheat Countertop Oven with Rotisserie to 400⁰F. on the convection setting. Line the small baking pan with foil. Stir together 2 tablespoons extra virgin olive oil and 1 pressed garlic clove. Brush 12 baguette slices with mixture and place on pan. Bake 10 to 12 minutes or until lightly browned on the edges.
Everyday Good Thinking http://everydaygoodthinking.com/

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