Grilled Garlic Mushrooms Food

GRILLED PORTOBELLO MUSHROOMS

Steps:

• Several hours before cooking, place portobello mushrooms in a large sealable plastic bag. Pour in some olive oil, enough to coat all mushrooms, plus some excess. Sprinkle a little salt and some cracked pepper into the bag. Add about a tablespoon of minced garlic. Seal bag and shake. Refrigerate for a few hours.
• Preheat grill to high, remove the mushrooms from the bags and place on grill for 5 to 7 minutes per side or longer; you really can't overcook them. Flip them every few minutes or so.

CONTEST-WINNING GRILLED MUSHROOMS

Steps:

• Thread mushrooms on four metal or soaked wooden skewers. Combine butter, dill and garlic salt; brush over mushrooms., Grill, covered, over medium-high heat until tender, 10-15 minutes, basting and turning every 5 minutes. Serve with grilled lemon wedges if desired.

GRILLED MUSHROOMS

Steps:

• Thread mushrooms on skewers.
• Combine margarine, dill, and garlic salt; brush over mushrooms.
• Grill over hot heat for 10-15 minutes, basting and turning every 5 minutes.

GRILLED MUSHROOMS WITH GARLIC AND PARSLEY BUTTER

Steps:

• Preheat a grill. Preheat the oven to 350 degrees F.
• Combine butter, garlic, and 1/2 cup of the parsley, and mix well. Season with salt and pepper, to taste.
• To prepare the mushrooms, remove stems, lightly coat with olive oil, and grill until tender. Place a spoonful of the butter mixture on each mushroom, and bake until butter is melted, approximately 3 minutes.
• To serve, place on large platter, and sprinkle with remaining parsley.

GRILLED PORTOBELLO MUSHROOMS

Steps:

• Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
• In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
• Grill over hot grill for 10 minutes. Serve immediately.

GRILLED BALSAMIC PORTABELLA MUSHROOMS

Steps:

• Mix together the vinegar, oil, garlic, basil and seasonings.
• Place the mushroom (Smooth side down) in a baking dish.
• Pour the dressing over the mushrooms.
• Allow to marinate for 10 minutes, turning once.
• Grill for 5-7 minutes, turning once.
• Slice and serve on salads,sandwiches or pizzas.

GRILLED STEAK WITH GARLIC-MUSHROOM SAUCE

Steps:

• Preheat grill to medium heat. Heat oil in large skillet on medium-high heat. Add mushrooms and onions; cook and stir 5 to 7 minutes or until tender. Reduce heat to low.
• Stir in steak sauce and sour cream; cook 1 minute or until heated through. (Do not boil.) Remove from heat; cover to keep warm.
• Grill steaks 5 minutes on each side or until cooked through. Cut each steak in half. Serve topped with the mushroom sauce.

GRILLED MUSHROOMS

Steps:

• Remove and discard stems from mushroom caps. Score caps lightly with a sharp knife. Brush both sides with oil. Rub with herbs and sprinkle with salt and pepper. , Grill, cap side down, over medium heat 2-3 minutes on each side; or until juices form in the caps and mushrooms are tender. Serve hot or at room temperature.

BAOSHAO MUSHROOMS (MUSHROOMS GRILLED IN BANANA LEAVES)

Steps:

• Prepare a grill for medium heat; brush grate with oil. Stir 8 red Thai chiles, thinly sliced on a diagonal, 1 Tbsp. light soy sauce, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. finely chopped garlic, 2 tsp. finely chopped peeled ginger, 1 tsp. sugar, and half of lime juice in a large bowl until sugar is dissolved. Mix in 5 sprigs culantro or cilantro, coarsely chopped, and 3 sprigs Thai lemon basil or Thai basil, coarsely chopped, and let dressing sit 10 minutes.
• Meanwhile, spread out leaves from one 1 lb. package fresh (or frozen, thawed) banana leaves on a surface. Remove ribs, then cut leaves to make four 18x12" rectangles (depending on how many leaves come in your package, you may not use all of them). Cook in a large pot of boiling water until pliable, about 30 seconds. Drain and gently pat dry with a kitchen towel.
• Add 6 oz. enoki mushrooms, trimmed, torn into ½" pieces, and 2 oz. brown shimeji mushrooms to dressing and mix until mushrooms start to shrink and release some of their liquid, about 1 minute. Stir in 2 Tbsp. vegetable oil.
• Arrange two 18x12" banana leaf rectangles, vein side up, on a surface, then stack remaining two 18x12" rectangles on to create a double layer; veins should be running perpendicular to you. Divide mushroom mixture between stacks and top each with half of 1 lemongrass stalk, bottom 4" only, tough outer layers removed, thinly sliced. Working with 1 stack at a time, fold banana leaves over filling from left and right sides, then fold top and bottom up and over to form a packet. Tie packets with pandan leaves to secure (a strip of banana leaf will also work in a pinch).
• Grill packets until deeply browned and charred in spots, about 5 minutes per side. Serve with steamed jasmine rice or glutinous rice.