GRILLED PORTOBELLO MUSHROOMS
Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!
Provided by BFOLLICK
Categories Appetizers and Snacks Vegetable Mushrooms
Time 1h20m
Yield 3
Number Of Ingredients 5
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.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g
GRILLED PORTABELLA MUSHROOMS AND VEGGIE FAJITAS
Got this recipe from the vegan chef. It is wonderful...even your non veg guests and family will love it.
Provided by TishT
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, place the vinegar, olive oil, parsley, garlic, salt, and pepper, and whisk well to combine.
- Add all of the vegetables and toss well to thoroughly coat the vegetables with the marinade.
- Set the vegetables aside and allow them to marinate for 15 minutes.
- Place the vegetables on a hot grill and grill for 3-5 minutes per side or until tender.
- Transfer the grilled vegetables to a cutting board and cut them into strips.
- The tortillas can be warmed on the grill, if desired.
- Transfer the vegetables to a platter for service.
- Allow guests to build their own fajitas by filling tortillas with the grilled vegetables and top with your favorite sauce if desired.
- *Note:the vegetables can also be cooked under the broiler for 3-5 minutes per side or until tender.
Nutrition Facts : Calories 351.6, Fat 15.2, SaturatedFat 2.6, Sodium 520, Carbohydrate 46.9, Fiber 6.3, Sugar 11.6, Protein 8.4
PORTOBELLO FAJITAS
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the spice blend: Stir together the paprika, chili powder, cumin, garlic powder, onion powder and black pepper in a bowl.
- For the fajitas: Set a large skillet over high heat. Once the pan starts smoking, add the portobellos, bell peppers, onions, salt and 2 teaspoons of the spice blend. Dry-saute the veggies until you see charring and blistering, about 30 seconds. Add the oil and garlic and continue to cook, stirring often, until softened, 5 to 7 minutes. Remove from the heat and set aside.
- Lay out the tortillas and top each with the portobello veggie mix. Sprinkle each with a pinch of the spice blend. Top with sour cream, avocado, cilantro and a squeeze of lime.
GRILLED PORTOBELLO MUSHROOMS WITH MASHED CANNELLINI BEANS AND HARISSA SAUCE
This appetizer is loaded with so many flavors and it's vegetarian and healthy. Give it a shot if you want to impress! It may sound like a ton of work, but it really is simple. If you like bold flavors, you will love it!
Provided by Tanya Demeris
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 38m
Yield 4
Number Of Ingredients 23
Steps:
- Mix roasted red pepper, shallot, garlic, 1 teaspoon olive oil, mint, lime juice, Dijon mustard, cilantro, 1/2 teaspoon salt, red pepper flakes, coriander, 1 pinch black pepper, and cayenne pepper together in a bowl to make harissa sauce.
- Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.
- Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.
- Preheat grill for medium heat and lightly oil the grate. Brush mushroom caps on both sides with 4 teaspoons olive oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill mushrooms, gill-side up, basting frequently with vegetable broth, about 4 minutes per side.
- Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 44.8 g, Fat 10 g, Fiber 12.5 g, Protein 17.1 g, SaturatedFat 1.3 g, Sodium 1191.6 mg, Sugar 9.4 g
PORTABELLA MUSHROOM FAJITAS
Make and share this Portabella Mushroom Fajitas recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Spray large skillet with olive oil cooking spray.
- Over medium-high heat cook mushrooms, bell peppers, onion, garlic, cumin, chili powder, crushed red pepper and salt, 4-6 minutes, stirring frequently.
- Sprinkle with cilantro and lime juice.
- Cook an additional 2-3 minutes.
- Spoon approximately 1/2 cup mushroom mixture onto each warm tortilla and roll up.
- Serve with sour cream and salsa.
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- Make the marinade: In a large bowl, whisk together olive oil, lime juice, garlic, jalapeno, cilantro, salt and pepper.
- Wipe the portobellos with a damp towel. Pull out the stem and use a butter knife or spoon to scrape out the gills. Slice into ½-inch thick slices and add to the marinade bowl.
- Add the sliced bell peppers and onions to the bowl and toss gently with your hands to combine.
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