Grilled Portobello & Goat Cheese Sandwiches

This panini-style sandwich pairs the earthy flavor of the portobellos with the mild, tangy goat cheese and salty, robust green-olive pesto.

• 
  
  1 cup tightly packed fresh basil leaves
  
  


• 
  
  1/2 cup pitted green olives, such as manzanilla, coarsely chopped
  
  


• 
  
  1 Tbs. walnuts or pine nuts
  
  


• 
  
  1 small clove garlic, coarsely chopped
  
  


• 
  
  1/2 cup plus 2 tsp. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 small to medium portobello mushrooms, stemmed, gills removed, and wiped clean
  
  


• 
  
  4 soft round rolls, such as Portuguese or kaiser, split in half
  
  


• 
  
  4 oz. fresh goat cheese, crumbled
  
  

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, put the basil, olives, nuts, and garlic in a food processor and process until finely chopped. With the motor running, add 6 Tbs. of the olive oil in a slow, steady stream through the feed tube and continue to process until thick and smooth. Season to taste with salt and pepper.

Brush the mushrooms with 2 Tbs. of the olive oil and sprinkle with salt and pepper. Put them on the press, pull the top down, and cook until softened and browned, 3 to 5 minutes (or cook in the grill pan, flipping once). Transfer to a plate and let cool slightly.

Spread the pesto on the bottom halves of the rolls. Put 2 mushrooms on each and then some cheese. Top the sandwiches with the other halves of the rolls. Brush both sides of the sandwiches with the remaining 2 tsp. oil.

Put the sandwiches on the press pesto side up, pull the top down, and cook until browned and crisp and the cheese is melted, 5 to 7 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

Grilled Portabella Sandwiches with Tomatoes, Mozzarella & Basil

• 
  
  Vegetable oil for the grill
  
  


• 
  
  1/4 cup mayonnaise
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano (1/2 oz.)
  
  


• 
  
  1 Tbs. minced garlic (3 to 4 medium cloves)
  
  


• 
  
  4 good-quality sandwich rolls, cut in half
  
  


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  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. balsamic vinegar
  
  


• 
  
  4 large portabella mushrooms, stems and gills removed and discarded and caps wiped clean
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  4 to 8 thin slices fresh mozzarella or sharp provolone
  
  


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  1/2 cup lightly packed fresh basil leaves (about 1/2 oz.)
  
  


• 
  
  2 medium ripe tomatoes, sliced (about 9 oz.)
  
  

Heat a gas grill with all burners on high. Clean and oil the grate.

In a small bowl, mix the mayonnaise, Parmigiano, and 1 tsp. of the garlic; spread the mixture over the cut sides of each roll.

In another small bowl, whisk the olive oil, vinegar, and the remaining 2 tsp. garlic. Brush the oil mixture over both sides of each mushroom cap and sprinkle generously with salt and pepper. Grill the mushrooms, gill side down, until grill-marked, about 3 minutes. Flip and continue to grill until cooked through, about 3 minutes more. Reduce the heat to low, flip the mushrooms again, and top each with a portion of cheese. Put the rolls, cut sides up, on the grill along with the mushrooms. Cover the grill and cook until the rolls are crisp and warm and the cheese melts, 2 to 3 minutes.

Put the rolls and mushrooms on a platter. Arrange a few basil leaves on the bottom half of each roll. Sprinkle the tomatoes lightly with salt. Put the tomatoes and then the mushrooms on the basil leaves. Cap the sandwiches with the tops of the rolls and serve.

Twice-Marinated Mushrooms

These mushrooms get lots of flavor from a quick sear, although they keep a nice, chewy texture because they’re not cooked all the way through. The wine-and-vinegar marinade infuses them with even more flavor and provides an acidic balance to the rich olive oil. Tastier and meatier than your average store-bought jarred mushrooms, these are delicious on crostini, over steak, pork, or chicken, and as a pita topping or omelet filling.
This recipe works well with a variety of mushrooms. The cooking time, however, varies slightly depending on the type you use. You can marinate each mushroom variety separately, or if you want to marinate a mix of mushrooms, cook them separately and then marinate them together.

• 
  
  1-1/2 cups dry white wine
  
  


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  1/2 cup white wine vinegar
  
  


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  3 medium cloves garlic, crushed
  
  


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  2 1x4-inch strips lemon zest, white pith removed
  
  


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  1 4-inch sprig rosemary
  
  


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  2 tsp. kosher salt
  
  


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  1/2 tsp. juniper berries (about 14), lightly crushed
  
  


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  1/2 tsp. fennel seed, lightly chopped
  
  


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  1/4 tsp. crushed red pepper flakes
  
  


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  1/4 tsp. coarsely ground black pepper
  
  


• 
  
  3/4 cup extra-virgin olive oil (approximately)
  
  


• 
  
  1 lb. mushrooms
  
  

Mix the wine, vinegar, garlic, lemon zest, rosemary, salt, juniper berries, fennel seed, red pepper flakes, and black pepper to make a marinade.

Heat 3 Tbs. of the olive oil in a 12-inch skillet over medium-high heat until very hot. Add the mushrooms and cook, stirring once or twice, until golden brown on one or two sides, 1-1/2 to 4 minutes, depending on the type of mushroom—they should not be cooked all the way through. Spread on a plate to cool.

Add the marinade to the skillet. Bring to a boil, reduce the heat, and simmer for 5 minutes to infuse the flavors. Put the mushrooms and marinade in a heatproof container, such as a 1-quart Pyrex measuring cup. Let cool to room temperature, cover, and refrigerate overnight.

Drain the mushrooms, reserving the garlic and discarding the marinade and most of the aromatics (it’s OK if some of the aromatics stick to the mushrooms). Pack the mushrooms and garlic into a pint jar with lid (or other sealable container). Add enough of the remaining oil to cover, and refrigerate at least overnight and up to 1 month.

Mushroom Prep

Each type of mushroom requires slightly different trimming. Here’s how to prepare some of our favorites:

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  Cremini: Halve if large; cook 2 to 3 minutes.


• 
  Portobello: Remove stem and gills and cut into 1/2 -inch-thick slices; cook 1-1/2 to 2 minutes.


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  Shiitake: Remove stems and leave whole; cook 1-1/2 to 2 minutes.  


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  Oyster: If large, separate lobes from bunches; if small, leave in little bunches 1/2 to 3/4 inch thick; cook 1-1/2 to 2 minutes.


• 
  Maitake/Hen of the woods: Separate into little bunches with 1/2 - to 3/4-inch-thick stems; cook about 2 minutes.

Portabello Mushrooms with Creamy Spinach-Artichoke Filling

This vegetarian main course brings together the addictive flavors of stuffed mushrooms and spinach and artichoke dip.

• 
  
  3 Tbs. olive oil 
  
  


• 
  
  3 medium cloves garlic, minced (1 Tbs.) 
  
  


• 
  
  4 medium portabello mushrooms, stemmed, gills removed
  
  


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  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  4 oz. cream cheese, softened
  
  


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  3 Tbs. mayonnaise  
  
  


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  1-1/2 tsp. fresh thyme
  
  


• 
  
  9 to 10 oz. frozen chopped spinach, thawed and squeezed dry 
  
  


• 
  
  9 oz. frozen artichokes, thawed, lightly squeezed dry, and chopped 
  
  


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  1/2 cup fresh breadcrumbs or panko  
  
  


• 
  
  1/3 cup finely grated Parmigiano-Reggiano 
  
  

Tip:

If you can’t find frozen artichoke hearts, substitute a 14-oz. can of artichoke hearts, drained and patted dry.

Position a rack in the center of the oven and heat the oven to 450°F.

In a small bowl, combine 2 Tbs. of the oil and about two-thirds of the minced garlic. Brush the insides of the mushroom caps with the garlic oil and sprinkle generously with salt and pepper. Arrange the mushrooms oiled side up on a rimmed baking sheet and roast until just tender, about 10 minutes. 

Meanwhile, in a medium bowl, mix the cream cheese, mayonnaise, and 1/2 tsp. of the thyme with the back of a wooden spoon. Stir in the spinach and artichokes and season to taste with salt and pepper. In another medium bowl, combine the remaining garlic, 1 Tbs. oil, and 1 tsp.  thyme with the breadcrumbs and cheese. 

Spoon the artichoke mixture evenly into the mushroom caps and sprinkle with the breadcrumb mixture. Bake until the crumbs are golden-brown and the filling is hot, about 10 minutes. Serve immediately.