Ww Grilled Margherita Portabella Mushrooms Food

MARINATED AND GRILLED PORTOBELLO MUSHROOMS

Steps:

• Preheat grill or grill pan.
• Clean mushrooms and lay with gills up in a shallow baking pan. In a bowl combine olive oil, butter, red pepper flakes, garlic, wine and zest. Whisk to combine and pour over mushrooms. Marinate mushrooms at room temperature for 20 minutes, turning once. Pat mushrooms dry and place gill side up in grill pan. Grill slowly for about 20 minutes, then turn and grill for about 5 to 10 minutes more. Slice and serve with polenta. Garnish with chopped parsley.

PORTOBELLO MUSHROOM GRILLED CHEESE

Steps:

• On a slice of bread, layer two slices of cheese, Portobello mushroom cap, two more slices of cheese, then close sandwich with second slice of bread. Spread both sides of sandwich with softened butter and grill in a pan over medium-low heat on both sides until bread is golden and cheese is melted. Cut in half and serve warm.

WW GRILLED MARGHERITA PORTABELLA MUSHROOMS

Steps:

• Heat a grill or grill pan to medium-high heat. Place mushrooms on a tray and lightly coat with cooking spray.
• Place mushrooms on grill, underside (gill) down, and cook, covered, 4 minutes. Uncover and using tongs, flip mushrooms; cook for 4 minutes more.
• Meanwhile, in a small bowl, combine cheese, garlic powder and oregano.
• After mushrooms have cooked for 8 minutes, remove them to a tray and reduce grill heat to medium-low. Fill each mushroom cap with about 2 tablespoons of seasoned cheese. Place mushrooms back on grill and cook, covered, until cheese melts, about 2 minutes.
• Remove mushrooms to a serving plate and top each with 4 slices of tomato and 2 basil leaves. Yields 1 mushroom per serving.