Italian Grilled Mushrooms Food

GRILLED PORTOBELLO MUSHROOMS -ITALIAN STYLE

Steps:

• Arrange mushrooms in a shallow glass dish. In a bowl whisk together lemon juice, vinegar, garlic and salt and pepper to taste. Add the oil, a little at a time, whisking until combined well. Stir in the herbs. Pour dressing over mushrooms, turning to coat, and marinate for 15 minutes. Heat grill pan until hot. Add mushrooms and grill for 3 minutes on each side, basting with marinade, or until just firm.
• Recommended Wine: 1994 Coturri Albarello, Sonoma

GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC

Steps:

• Preheat the grill. Preheat the oven to 350 degrees F.
• In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
• In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
• In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
• Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

GRILLED CHICKEN & MUSHROOMS - EVERYDAY ITALIAN

Steps:

• In a medium bowl, combine the marinade ingredients. Reserve 1/4 cup of marinade for muahrooms.
• In a large bowl, combine rest of marinade with the chicken breasts. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Toss the mushrooms with 1/4 cup of the reserved unused marinade.
• Grill the chicken breasts to an internal temperature of 165 degrees F, about 7 minutes a side.
• Grill the mushrooms, about 2 minutes a side. Slice the mushrooms before serving, if desired.
• Arrange grilled meats and vegetables on a large platter and serve immediately.

MUSHROOM PARMESAN

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Preheat the oven to 400 degrees F.
• Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.

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.

ITALIAN GRILLED MUSHROOMS

Steps:

• In a stainless steel bowl mix together the mushrooms, salt, pepper, garlic, onion powder and olive oil. Cook on the grill (or grill pan) on high heat for about 2-3 minutes per side.
• Place the grilled mushrooms back in the bowl and mix well, while still hot with the cheese and parsley.