Grilled Stuffed Portobello Mushrooms Food

GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
• Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes.
• Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

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

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.

GRILLED STUFFED PORTOBELLO MUSHROOMS

Steps:

• Heat a grill or grill pan to medium-high heat.
• Place mushrooms on a baking sheet and rub underside of each with 1/2 teaspoon of vinegar; lightly coat with cooking spray.
• Place mushrooms on grill, underside down and cook, covered, about 4 to 5 minutes. Uncover, flip mushrooms with tongs and then cook for 4 to 5 minutes more; remove to a plate to cool.
• Meanwhile, in a medium mixing bowl, combine red pepper, garlic, basil, oil, salt and pepper.
• Cut cooled mushrooms into quarters; top each quarter with about 2 tablespoons of red pepper and a few pieces of cheese. Yields 4 quarters per serving.

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 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.

MOZZARELLA-STUFFED GRILLED PORTOBELLOS WITH BALSAMIC MARINADE

Steps:

• Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.
• Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.
• *Panko can be used in any recipe calling for dry (not fresh) breadcrumbs - such as eggplant parmigiana, chicken tenders, or meatloaf. It is available in the Asian foods section of some supermarkets and at Asian markets.

GRILLED TUNA STEAK WITH STUFFED MUSHROOMS

Steps:

• Place the steak on a plate and for each side, add some lemon zest, rosemary, fresh parsley, garlic, and 1 tablespoon of olive oil, season with salt and pepper, and rub this mixture into the fish. Take care to coat the steak evenly. Marinate for 10 minutes.
• Fill the mushrooms with the diced cherry tomatoes and the remaining tablespoon of olive oil, sprinkle some rosemary, and season with salt. Also, add the mozzarella to each one.
• Drizzle some olive oil on the grill, place the stuffed mushrooms, and grill for 10 minutes.
• Add the steak, place the rosemary sprigs on it, and grill on each side for 6 minutes.
• You can serve the fish steak and mushrooms together with mixed salad and garnish with balsamic vinegar.

12 EASY PORTOBELLO MUSHROOM RECIPES (+PORTOBELLO MUSHROOM PIZZAS)

Steps:

• Heat Oven 375°F
• Place Mushrooms top down on wire cooling rack on rimmed baking sheet
• Layer pesto over mushrooms
• Mix other ingredients
• Put mixture on mushrooms
• Bake 20-25 minutes

20 WAYS TO COOK WITH PORTOBELLO MUSHROOMS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mushroom recipe in 30 minutes or less!

GRILLED STUFFED PORTOBELLO MUSHROOMS

Steps:

• Heat a grill or grill pan to medium-high heat.
• Place mushrooms on a baking sheet and rub underside of each with 1/2 teaspoon of vinegar; lightly coat with cooking spray.
• Place mushrooms on grill, underside down and cook, covered, about 4 to 5 minutes. Uncover, flip mushrooms with tongs and then cook for 4 to 5 minutes more; remove to a plate to cool.
• Meanwhile, in a medium mixing bowl, combine red pepper, garlic, basil, oil, salt and pepper.
• Cut cooled mushrooms into quarters; top each quarter with about 2 tablespoons of red pepper and a few pieces of cheese. Yields 4 quarters per serving.

GRILLED STUFFED PORTABELLA MUSHROOMS

Steps:

• Prepare the grill.
• In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper and garlic.
• Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.
• In a small bowl, mix 1/2 teaspoon of the olive oil, lemon juice and soy sauce. Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.
• Grill the caps, stem side down first for 5 minutes on each side or until soft.
• Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.

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.