Posts Tagged ‘portabella sandwich’

Portabella and Halloumi "Burgers" from Food for My Family

Shaina Olmanson is the food writer, home cook and photographer behind Food for My Family and Olmanson Photography. This is her first recipe for the Mushroom Channel and we’re willing to cosign it as the one that could turn the meat-lovers in your house meatless…at least for one night a week.

I spent several years as a vegetarian, and it’s a lifestyle that still sings to me, calls me even.  Contrast that to my husband’s classic Midwestern meat-and-potatoes upbringing, sandwich them together and you’ll find us today where navigating the landscape of real food, and seeking to fuel our four children’s bodies with the best nutrition available, settled quite happily into omnivore status.

With an effort to change the way we think of food and the way we eat our food comes giving and taking, and sometimes it also means exploring those meatless meals for my husband, who loves vegetables but prefers to pair them with a side of meat (to help fill him up).  His dislike for meat-like products is strong, and he declares good vegetarian burgers to be something of a myth that is talked about but does not exist.  That is, he did until I changed the concept.

Rather than imitating meat, this meatless burger is a play on the whole sandwich with giant portabella mushroom caps as buns and a slice of grilled halloumi takes the place of the burger.  These were not only accepted, but devoured and raved about after dinner.  I may just turn the carnivore yet.

Portabella and Halloumi “Burgers”

  • 4 portabella mushroom caps with stems removed
  • 3 ½ tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 thin slices halloumi
  • 2 thick slices tomato
  • Sea salt and pepper
  • 1 handful basil leaves

Heat grill to medium-high heat (about 450 degrees).  Wash mushroom caps and cry.  In a shallow bowl, combine the balsamic vinegar and olive oil.  Place mushrooms gill side down in the mixture.

When the grill is hot, grill the mushrooms on the gill side first for about 5 minutes or until they start to sweat.  Flip and grill 2-3 minutes more.  Add halloumi to the grill and grill 2 minutes on each side over relatively high heat until grill marks form on the cheese and it becomes soft and pliable.  Sprinkle salt and pepper onto the tomato to taste.

Assemble the “burger” with the mushroom as the bun, the halloumi cheese as the burger, the lightly salted tomato and fresh basil leaves.  Wrap and serve hot.

Makes 2 servings.

Of note:

:: For a true vegetarian meal, find a vegetarian halloumi made with non-animal rennet.

:: Be sure to wrap these sandwiches before serving or plan to eat them with a knife and fork, as they are a bit slippery.

Wordless Wednesday: Grilled Portabella Sandwich from Everybody Likes Sandwiches

Grilled Portabella Sandwich from Everybody Likes Sandwiches.  I saw this post, I considered the source and then I vowed to make it this week.

Kitchen Swap: The Pump Room’s Portabella Mushroom Wrap

The Pump Room opened in 1938.  In its hayday, the restaurant’s old school elegance and illustrious guests made the Pump Room one of Chicago’s top dining destinations to see and be seen. In addition to being famous for its lofty customers and history, we have the Pump Room to thank for inventing the Bloody Mary!

Located in Chicago’s Gold Coast inside the Ambassador East Hotel, the Pump Room has served the likes of Humphrey Bogart, Lauren Bacall, Judy Garland, Frank Sinatra and Paul Newman among many other celebrities and socialites. Of course, the shining star of them all is the Pump Room’s delicious Portobello Mushroom Wrap. In accordance with its old Hollywood style, the Portabella Mushroom Wrap is made with mascarpone cheese and a port marinade for a chic and tasty twist.

The hotel and restaurant were recently purchased by Ian Schrager, the man behind Studio 54. While business may have slowed in recent years, we have every confidence that someone who knows a little something about iconic nightlife will be able do the restaurant justice and that it’s famed portabella wrap will continue adding to a long history of star power.

Portabella Mushroom Wrap

Recipe courtesy of Chef Joe Kindred, The Pump Room, Chicago
Yield: 24 servings

  • 6 Red onions, quartered in rings
  • 3 ounces port wine
  • 1 1/2 ounces balsamic vinegar
  • 24 Bell peppers (red, yellow, green)
  • 2 pounds large garlic cloves (skin on)
  • Olive oil as needed
  • 24 Portabella mushrooms, stemmed and gills
  • removed
  • 8 Shallots, thinly sliced
  • 12 ounces balsamic vinegar
  • 3/4 cup minced fresh thyme
  • 3/4 cup minced fresh chives
  • 1 cup plus 2 tablespoons minced fresh basil,
  • divided
  • 6 Egg yolks
  • 48 ounces mascarpone cheese
  • 24 Large spinach tortillas
  • 1 1/2 pounds fresh mozzarella cheese, grated


Combine the onion rings (keeping them intact), port, and balsamic and refrigerate overnight. The next day, drain off the marinade and grill the onions until softened.

Toss the peppers and garlic with olive oil to coat and roast in a 350-degree oven until the pepper skins have begun to blacken and the garlic is tender. Slip the garlic from the skins into a food processor. Peel and seed the peppers.

Combine 2 cups olive oil, the shallots, 12 ounces balsamic, the thyme, chives, and 3/4 cup of the basil. Season with salt and pepper and gently toss the mixture with the mushrooms. Place the mushrooms, upside down, on a sheet pan lined with parchment or aluminum foil. Put the shallots and herbs in the mushrooms, but reserve any liquid left in the bowl. Roast until the mushrooms are tender. Return them to the remaining marinade to cool slightly.

Put 6 roasted red peppers in a food processor with the garlic. Add the yolks and remaining 6 tablespoons of the basil. Puree until fairly smooth, then add the mascarpone 4 ounces at a time and puree until smooth. Season to taste with salt and pepper.

For each serving to order: Warm a tortilla and spread it with 2 tablespoons of the red pepper mascarpone. Slice and lay 1 mushroom on top and add several pepper strips. Top with 1/4 onion, separating the rings. Sprinkle 1 ounce of mozzarella evenly over the vegetables. Melt the cheese. Slide the hot tortilla onto a plate.