Portobello Patty Melts Recipe (2024)

When cooking portobellos, I take a small spoon and scrape out the gills before I cook them, leaving the 'meaty' base. The gills just release a dark liquid and don't add to the flavor.

What are you talking about? Onions and garlic are great together!

Portobello caps. Nifty ingredient for folks with deep pockets.
Any recipe calling for these works just as well as sliced "Baby Bellas" at half the price (or even champignons de Paris actually marinated with soy sauce, balsamic vinegar and chopped anchovy).

You're not really mixing onion and garlic in this recipe, since the onion is caramelized and heaped onto the sandwich whilst the garlic is used in the marinade. But never mix onion and garlic? Horrors! Look up the definition of "sofrito". Consider the mirepoix and the holy trinity, both with plenty of onion, both frequently combined with garlic. You can omit the garlic by all means, but don't tell me I shouldn't mix them!

Keep onions soft, not too brown or frizzled crisply.Clean gills and stems from bellos.Slice mushrooms laterally into thinner rounds. Blend marinade and coat all sides of mushrooms well.Let sit ~ 30 min. Roast covered 25-30 min @ 400.Butter outsides of rye slices before building layers.Heat as for grilled cheese, low to med heat, turning and pressing down to melt both cheese layers.Can prep onions and mushrooms in advance then assemble on griddle for larger quantity of sandwiches.

It is delicious. It is basically a french onion soup sandwich!

I marinate the mushrooms for about 30-60 minutes with the ingredients in recipe & then grill them outside-well hubby grills them:)). We use the large caps-& throw on some roasted red peppers before serving. Just love this & we cook this every 2-3 weeks-one of our favorite meals. Don't do it to be healthy or to avoid meat, we do it because it is great!

What? Never mix onion and garlic? Don't invite me to dinner. You can omit it if you don't like garlic but it does add dimension to the taste.

It's also great as a quesadilla. Sometimes I marinate w/ Worcestershire, garlic & olive oil--its like having steak.

This is a super recipe, as is. I kicked it up a few notches and used giant shiitake mushrooms and morbeier cheese as an experiment. Went from a "wow" to a "wow -wee" according to my vegetarian friends. Just wsnted to share the idea.

Make three times the amount of carmelized onions and put them in everything else too

Oh? I am thinking of how many Indian dishes begin with grinding or chopping both garlic and onions, but of course such things are a matter of personal taste. You could always substitute onion for the garlic in the roasting pan. I think some member of the onion family is necessary for the mushrooms.

"clean portobello caps" means with stem and gills removed. Google it.

This recipe was a wonderful change of pace. To keep the portion size down, I made it as an open face sandwich. I used only the base piece of rye bread and covered the pan briefly to melt the cheese on top, adding a small sliver of red pepper for garnish.

Instead of roasting and hot-boxing the house, I cooked the mushroom in a covered skillet with all the liquids. I used the leftover juices and marinade as an au jus dip. Very messy and tasted fantastic!

To solve the problem of these being hard to flit and even messier to eat I serve them open faced on 1 slice of bread. Put the roast mushrooms on the toasted bread, mound with onions that top with cheese (no second slice of bread)Pop into the oven for a minute or two to melt.Eat with knife and fork.

Portobello mushrooms are not on the recipe.

I've been making a version of this for years. I add Worcestershire sauce to the marinade, remove the gills, and lightly toast the mushrooms before adding to the marinade. The mushrooms really soak up the marinade when heated first. They are delicious and I'm not a mushroom lover! I usually serve hamburger style but will try this patty melt version. And maybe a little mayo on the grilled bread?

For 4 people:double the dose of onion confit.Add 1/3 or double the marinadeFor the roasting part start with mushroom insides facing upwards and put some marinade in there so it can soak better.Deliciously comforting, finger licking good ;-)

Make extra onion. It shrinks up a lot and it’s worth it to add more to the sandwich since they are so delicious.

Mushrooms should be sliced after they are cooked; otherwise they are too thick to eat easily and keep falling out of the bread.

This was fabulous. I basically doubled the marinade (with extra garlic and a touch of liquid smoke) and sliced the ‘shrooms before adding them/cooking them. Slicked the rye with a bit of Dijon before piling everything else on. Will be making this again (and again, and again…).

This never fails to please & fill us up! I’ve tried many ways to turn the sandwiches. Conclude that one needs a very large skillet to have room to properly lift them. I cut my bread slices in half but it’s still difficult to turn if the space is tight in skillet. So 10” skillet to do onions for two of us but 12” skillet to toast them. I add slices of roasted reds to ours. For mine, I add only half the amt of cheese called for…still delish! Hubby gets full load. 5 stars!

See recipe in Best of 2015 from Cooks Country

Made the portobello as a burger so only followed mushroom instructions. I added a dash of liquid smoke to the marinade before roasting them. Topped with provolone right out of the oven which beautifully melted. Served on a bun w sliced onion and tomatoes, that’s it. My oh my. Best vegetarian burger I’ve had. I’ll try patty melt too.

Try with morbier cheese and giant shiitake

Can you really get two portabellas on one sandwich? Your photo only shows one.

Tasty but also messy

I serve this along with sweet potato fries (Mark Bittman recipe) and a small salad. A favorite dinner in my family. So good.

CS: This would have been so much better with an au jus sauce over to eat with knife and fork. As it was, pretty dry and non-spectacular. April 2022.