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
VEGETABLE NAPOLEON WITH GRILLED PORTOBELLO MUSHROOM AND TOMATO BASIL BISQUE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F.
- Melt butter in a large skillet over low heat. Add onion, celery, and bell pepper and saute until they begin to soften. While they are cooking, cut fresh tomatoes in half, squeeze out seeds. Stir the fresh tomatoes into the skillet along with tomato paste and diced canned tomatoes. Bring to a boil, reduce heat to medium low and simmer partially covered to integrate flavors, about 5 minutes. Add stock and cook for another 20 minutes, stirring occasionally.
- Season portobello mushrooms with salt and pepper and brush with olive oil. Place on baking sheet in oven for 10 minutes.
- Remove pan of tomato mixture from heat, stir in cream and season with salt and pepper, to taste. While the mushrooms are in the oven, puree sauce in batches in food processor. Remove mushrooms from oven and let cool.
- To assemble napoleon, place a portobello on serving plate. Top with 1 slice of cheese followed by a slice of tomato, then another slice of cheese, another tomato slice and the second portobello on the top layer. Ladle warm sauce over the vegetable napoleon and finish with a basil sprig, for garnish.
GRILLED PORTOBELLO WITH BASIL MAYONNAISE SANDWICH
A light vegetarian sandwich with great flavor that is perfect for summer. You can use just about any type of bread but Kaiser rolls or burger buns are best. I like to serve this with grilled squash and a glass of white wine!
Provided by Rotorwife
Categories Main Dish Recipes Sandwich Recipes
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
- Arrange the portobello mushrooms gill-side up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
- Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.
- Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 35.6 g, Cholesterol 12.1 mg, Fat 27.7 g, Fiber 4.3 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 417.4 mg, Sugar 8.2 g
GRILLED PORTOBELLO "BENEDICT"
Steps:
- Preheat a grill or grill pan over medium-high heat and spray with cooking spray.
- With a spoon, gently scrape out the dark inside of the mushroom caps, being careful not to break the cap. Brush both sides of the mushroom caps with oil and sprinkle with salt. Grill the mushrooms over a medium-high heat, until they are tender and their juices begin to release, about 7 minutes per side. Transfer to a plate, top side down.
- On the same grill or grill pan, cook the Canadian bacon over medium-high heat, until they are warm and grill marks have formed, about 30 seconds on each side. Place 1 piece of the bacon into each of the mushroom caps.
- Separate the whites of 4 of the eggs into a medium bowl and discard the yolks or save them for another use. Add the remaining 4 whole eggs to the bowl with the whites, add the water and whisk until combined. Cook the eggs in a medium nonstick skillet over a medium-low heat, stirring frequently, until the eggs are done, about 3 minutes. Season with salt and pepper. Spoon 1/4 of the scrambled eggs on top of the Canadian bacon in each the mushroom caps. Drizzle 1 teaspoon of pesto over each and top with some basil ribbons and 1 teaspoon of Parmesan.
Nutrition Facts : Calories 240, Fat 14 grams, SaturatedFat 3.5 grams, Cholesterol 230 milligrams, Sodium 720 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 20 grams
GRILLED PORTOBELLO BURGERS WITH CREAMY DIJON SAUCE
Make and share this Grilled Portobello Burgers With Creamy Dijon Sauce recipe from Food.com.
Provided by VegChef88
Categories Vegetable
Time 19m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a grill pan on medium-high (or use regular grill). Lightly brush mushroom caps and onion with oil. Grill both for 4 to 5 minutes per side or until mushrooms are tender. (NOTE: Mushrooms will begin to release their juices when they are tender.) Set aside on separate plate. Grill buns, cut-sides-down, for 1 to 2 minutes per side or until toasted.
- Meanwhile, prepare sauce: Combine all sauce ingredients in a small bowl. Spread sauce on bottom half of each bun, dividing evenly. Top with onion, mushroom caps, cheese and lettuce.
Nutrition Facts : Calories 345.4, Fat 20.3, SaturatedFat 4.8, Cholesterol 10.7, Sodium 2104.5, Carbohydrate 31.1, Fiber 7.2, Sugar 5.8, Protein 14.2
GRILLED PORTOBELLO BURGERS
You don't miss the meat on this hearty burger. The veggies, mayo and cheese fill you up with plenty of flavor. -Mary Haas, Hewitt, New Jersey
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Brush mushrooms with 4 tablespoons vinaigrette. Grill mushrooms and onion, covered, over medium heat 3-4 minutes on each side or until tender. Top mushrooms with red peppers, onion and cheese. Grill, covered, 2-3 minutes longer or until cheese is melted. Grill rolls, cut side down, 1-2 minutes or until toasted., Spread roll bottoms with mayonnaise and drizzle with remaining vinaigrette. Top with mushrooms; replace roll tops.
Nutrition Facts : Calories 329 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 860mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
GRILLED PORTOBELLO SANDWICHES
This sandwich is so good, I've actually made one just for myself, and I don't usually do that. The flavor is absolutely wonderful!-Diane Werner, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the oil, vinegar, salt and pepper. Add the mushrooms and onion; turn to coat., Coat a grill rack with cooking spray before starting the grill. Grill onion over medium heat for 8-10 minutes or until crisp-tender, turning often. Remove and set aside. Grill mushrooms for 3-4 minutes, turning every minute or until lightly browned. Remove and cut into 1/4-in. slices., Layer mushroom and onion on half of each tortilla; sprinkle with cheese. Fold tortilla over filling. Grill for 1-2 minutes on each side or until browned and cheese is melted. Serve with salsa and sour cream.
Nutrition Facts :
GRILLED PORTOBELLO MUSHROOMS WITH GARLIC, CHEESE AND PINE NUTS
This delicious recipe comes from Steven Raichlen, "Master Griller" and author of numerous bestselling cookbooks. This one is from his 'How To Grill Barbecue Bible'. (Prep. time does not reflect refrigeration time).
Provided by shelbyrose
Categories Vegetable
Time 26m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim the stems off the mushrooms.
- Using a moist paper towel, wipe the caps clean.
- Using a sharp object, such as the tip of a metal skewer, poke a series of holes in the gill side of the mushroom caps.
- Insert garlic slivers in some holes, cheese slivers in others, rosemary leaves in others, and pine nuts in the remaining holes.
- Combine 1/2 cup vinegar and the salt and pepper in a mixing bowl and whisk until the salt is dissolved.
- Whisk in the oil and the basil.
- Pour some of the mixture in the bottom of a nonreactive baking dish and arrange the portobellos in it, gill side up.
- Swish the mushrooms to coat the bottom with marinade.
- Spoon the remaining marinade over the mushrooms, cover and refrigerate for as little as 30 minutes or as long as 3 hours.
- Preheat grill to high.
- When ready to cook, remove the mushroom caps from marinade.
- Strain the marinade if the basil looks wilted.
- Whisk the remaining 2 tablespoons of vinegar into the marinade.
- Arrange the mushrooms on the grill grate, gill side down.
- Grill for 3 minutes.
- Turn over and spoon the reserved marinade onto the caps.
- Continue grilling until browned and tender,(reducing heat if necessary) 4 to 6 minutes, rotating the caps 45 degrees after 2 minutes to create a crosshatch of grill marks.
- Remove from grill and serve immediately.
Nutrition Facts : Calories 717.7, Fat 77, SaturatedFat 11.4, Cholesterol 7.4, Sodium 382.8, Carbohydrate 5.9, Fiber 1.6, Sugar 1.7, Protein 5.1
GRILLED PORTOBELLO PARMESAN
Provided by Bon Appétit Test Kitchen
Categories Cheese Dairy Mushroom Vegetable Fourth of July Picnic Vegetarian Quick & Easy Low Cal Father's Day Backyard BBQ Dinner Lunch Parmesan Tailgating Grill/Barbecue Party Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Whisk extra-virgin olive oil, balsamic vinegar, and pressed garlic clove in small bowl. Season dressing to taste with salt and pepper. Arrange portobello mushrooms on rimmed baking sheet, gill side up. Sprinkle with salt and pepper. Spoon generous tablespoon dressing into each mushroom; swirl to coat. Stir ricotta cheese, 1/2 cup Parmesan cheese, and 2 tablespoons chopped fresh basil in small bowl to blend. Season to taste with salt and pepper. Arrange tomato slices on plate; sprinkle with salt and pepper.
- Place mushrooms on grill, gill side down. Grill until edges begin to soften, 3 to 5 minutes, depending on thickness of mushrooms. Transfer mushrooms to same baking sheet, gill side up. Nestle 1 tomato slice into each mushroom. Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 tablespoons per mushroom. Top with Fontina cheese slices, dividing equally. Sprinkle 1 tablespoon Parmesan cheese over each. Carefully return mushrooms to grill. Cover barbecue and cook until mushrooms are soft and cheese is melted, about 5 minutes. Sprinkle remaining chopped fresh basil over. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.
GRILLED PORTOBELLOS WITH CHILE SAUCE, SOUR CREAM AND CORN NUTS
This is a wonderful vegetarian main dish to serve in the center of your table, with tortillas or rice and a zesty green salad. Be sure to ventilate your kitchen well when you're grilling the mushrooms and onions indoors, but, if weather permits, you can always grill them outdoors. If you'd like to make this less spicy, then feel free to leave out the dried chiles, making a simple bell pepper sauce instead. Keep this dish vegan by swapping out the sour cream for a nondairy alternative.
Provided by Yotam Ottolenghi
Categories dinner, vegetables, main course, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius. Add the bell pepper, tomato and yellow onion to a medium parchment-lined rimmed baking tray, and toss with 1 1/2 teaspoons oil and a small pinch of salt.
- Arrange the peppers and tomatoes skin side up on the parchment, and roast for 22 minutes, or until softened in places. Set aside, and when cool enough to handle, peel and discard the pepper and tomato skins.
- As the vegetables cook, add the dried chiles to a medium heatproof bowl and pour over enough boiling water to fully submerge. Weigh down the chiles with a small saucer and let sit for 20 minutes to rehydrate.
- In a small bowl, whisk together the sour cream, a tablespoon of lime juice and a tiny pinch of salt until smooth. Set aside.
- Place a well-greased grill pan over high heat and ventilate your kitchen well. In a large bowl, gently toss together the mushrooms, red onion, 3 1/2 tablespoons oil and 3/4 teaspoon salt.
- Once your grill is hot enough, add half the mushrooms, cap side down, and half the onions. Grill the mushrooms for 5 minutes, then flip them over and grill for another 3 minutes, or until nicely charred and cooked through. Grill the onions for 4 to 5 minutes, flipping as necessary, until charred and softened (don't worry if the layers separate further). Transfer to a large bowl. Repeat with the remaining mushrooms and onions. When ready, toss the grilled vegetables with half of the cumin seeds, the remaining tablespoon of lime juice and 1 tablespoon of oil.
- Once the chiles have soaked, remove them, discarding the water. Roughly chop the chiles, then add to a blender along with the roasted vegetables, garlic, maple syrup, 1/3 cup plus 1 tablespoon/100 milliliters of fresh water, the remaining 2 tablespoons of oil and 3/4 teaspoon salt. Blitz until completely smooth and silky. If the mushrooms aren't finished cooking, transfer the sauce to a small saucepan over medium heat, and gently warm through, stirring occasionally.
- Pour the warm chile sauce onto a large platter with a lip, swirling to cover the surface of the plate. Use a spoon to drizzle over the sour cream, then top with the mushrooms, onions and any remaining juices. Sprinkle over the remaining cumin seeds, half the corn nuts and all the oregano, serving the remaining corn nuts alongside.
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