Grilled Stuffed Portobello Mushroom Caps Food

GRILLED STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the grill to medium heat
• Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops of the mushrooms with canola oil and set aside.
• In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper, to taste, and mix thoroughly. Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese. Put on the grill and cook until cheese is melted, about 10 minutes. Transfer to a serving dish and serve immediately.

GRILLED STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat grill for medium heat.
• In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
• Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.

GRILLED STUFFED PORTOBELLO MUSHROOM CAPS

Steps:

• Heat barbecue to medium heat.
• Discard stems from mushrooms; scrape out gills with small spoon. Brush mushrooms with oil; grill 2 min. on each side or just until mushrooms start to soften. Place, rounded-sides down, on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture.
• Fill caps with remaining ingredients.
• Grill 6 to 8 min. or until filling is heated through. Serve warm.

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.

GRILLED PORTABELLA MUSHROOM CAPS

Steps:

• Combine all ingredients (except portabellos). If you can, let the oil mix sit to absorb all the flavors.
• Spoon oil mixture (about a tbsp ob each) spreading evenly on underside of each cap and let soak inches Make sure to reserve enough to brush on top of cap.
• Grill on high. I have a "searing" panel on my BBQ grill that I prefer to use. Grill with underside down, and baste top with remaining oil mix. When underside is well done (nearly charred - about 4-5 mins) flip over and grill again for same length of time.

SHRIMP STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 325 degrees F.
• Remove stems from mushroom caps and dice stems, set aside.
• Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
• Melt butter in a large skillet over medium heat.
• Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
• Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
• Add cream cheese to mixture and stir well.
• Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
• Spray an 8x11 glass baking dish with non-stick cooking spray.
• Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
• Evenly spread remaining half cup of cheddar cheese over stuffed caps.
• Place dish into preheated oven, and bake for apx. 45 minutes to one hour.

GRILLED STUFFED PORTOBELLO MUSHROOMS FOR TWO

Steps:

• Heat grill to medium heat.
• Use spoon to remove stems and brown gills from undersides of mushroom caps. Discard gills; chop stems. Brush both sides of mushroom caps evenly with 2 Tbsp. dressing.
• Heat remaining dressing in small skillet on medium heat. Add chopped stems; cook and stir 6 min. or until tender. Stir in rice, tomatoes, cheese and basil.
• Grill mushrooms, top sides up, 5 min; turn. Top with rice mixture; grill 5 min. until mushrooms are tender and cheese is melted.

STUFFED PORTOBELLO MUSHROOM CAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
• Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
• Bake in preheated oven until heated through and golden on top, about 30 minutes.

STUFFED PORTABELLA CAPS

Steps:

• Remove stems from portobello mushrooms.
• Arrange the mushroom caps, bottoms up, on a medium baking sheet.
• Chop the stems and set aside.
• Place turkey sausage link on a small baking sheet.
• Cook uncovered in the preheated oven 15 minutes, or until the interior is no longer pink.
• Remove from heat and chop.
• In a medium saucepan over medium heat, mix together chopped mushroom stems, chopped sausage, chopped garlic, crushed garlic, cayenne pepper, black pepper and seasoned bread crumbs.
• Slowly cook and stir 5 to 7 minutes, or until bread crumbs begin to brown.
• Remove from heat, allow to cool approximately 10 minutes and transfer to a medium bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese and Parmesan cheese into the mushroom stem mixture.
• Stuff the mushroom caps with the mixture.
• Bake stuffed mushrooms in the preheated oven 20 minutes, or until stuffing is lightly browned.

STUFFED GRILLED PORTOBELLO MUSHROOM CAPS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mix Gouda cheese, bread crumbs, parsley, almonds, sun-dried tomatoes, chives, and pepper together in a bowl.
• Brush mushroom caps with oil and place, gills down, on a piece of aluminum foil on the preheated grill. Cook for about 4 minutes.
• Flip mushrooms over and spoon filling onto the gills. Cook until cheese is melted, about 5 more minutes.

GRILLED STUFFED PORTOBELLO MUSHROOM CAPS

Steps:

• HEAT barbecue to medium heat.
• DISCARD stems from mushrooms; scrape out gills with small spoon. Brush mushrooms with oil; grill 2 min. on each side or just until mushrooms start to soften. Place, rounded-sides down, on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture.
• FILL caps with remaining ingredients.
• GRILL 6 to 8 min. or until filling is heated through. Serve warm.

CRABMEAT STUFFED PORTOBELLO MUSHROOM CAPS

Steps:

• Preheat the oven to 400 degrees F.
• Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes.
• Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg.
• Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil.
• Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately.

MARINATED AND STUFFED PORTOBELLO MUSHROOMS WITH PARMESAN-HERB BREADCRUMBS

Steps:

• Position an oven rack 4 inches from the broiler and preheat the broiler to high.
• Whisk together 1/4 cup of the oil, the vinegar and mustard in a 9- by 13-inch baking dish. Season with salt and pepper. Dip each mushroom cap in the marinade, turning to coat on all sides. Let the mushrooms sit in the marinade for 15 to 20 minutes.
• Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until just beginning to soften, about 2 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the squash, zucchini and tomatoes, sprinkle with salt and pepper and saute until beginning to soften, 4 minutes.
• Mix together the panko, Parmesan and parsley in a small bowl. Season with salt and pepper and set aside.
• Heat a grill pan over medium-high heat. Grill the mushrooms, cap-side down, until slightly charred, about 3 minutes per side. Wipe out the baking dish with a paper towel and return the mushrooms to the baking dish, cap-side down. Divide the sauteed vegetables among the mushroom caps. Cover the vegetables with the panko mixture, drizzle with a bit of olive oil and place under the broiler until browned, about 2 minutes. Serve hot or at room temperature.

GRILLED STUFFED PORTOBELLO MUSHROOMS

Steps:

• Heat greased grill to medium heat.
• Combine first 4 ingredients.
• Use spoon to remove stems and brown gills from undersides of mushroom caps; discard. Mix dressing and garlic; brush onto both sides of mushroom caps.
• Grill, top-sides up, 5 min.; turn. Top with vegetable mixture; grill 5 min. or until mushrooms are tender and cheese is melted. Sprinkle with basil.

AVOCADO STUFFED PORTOBELLO MUSHROOMS

Steps:

• Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove stems, if necessary, and reserve for another use, if desired.
• Melt butter in a large skillet over medium heat; add leek and garlic, and sauté until tender.
• Remove from heat, and cool.
• Stir together avocado and next 3 ingredients in a medium bowl; stir in leek mixture.
• Press goat cheese evenly into mushroom caps; top evenly with avocado mixture.
• Sprinkle with walnuts, and drizzle with olive oil. Place on rack in a broiler pan.
• Bake at 400° for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes. Serve immediately. Garnish, if desired.

GRILLED STUFFED PORTABELLA MUSHROOMS (VEGETARIAN)

Steps:

• In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste.
• Cover and chill until ready to use if not using right away.
• Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
• Sprinkle with tops of the caps lightly with salt and pepper.
• Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
• Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
• Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese.
• Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.