Grilled Havarti Mushrooms Recipes

Steps:

• Preheat pan to medium-high heat and spread butter evenly across.
• Cut figs and mushrooms into smaller pieces and saute in the pan, 3 to 5 minutes.
• Layer six slices of cheese onto one slice of hearth bread with 1/2 cup figs and 1/2 cup shiitake mushrooms. Layer remaining cheese, figs, and mushrooms onto another slice. Cover each sandwich with remaining bread and toast in the pan, allowing the cheese to melt, 2 to 3 minutes per side.
• Cut sandwiches in half and serve.

Steps:

• 1. Break or cut cap off mushroom. Clean with a damp paper towel or clean tea towel. Do not submerge mushroom in water to clean.
• 2. Brush with olive oil or Zesty Italian dressing between the gills and then turn the mushroom over and lay in either olive oil or Zesty Italian dressing to marinate for at least one hour. Preheat grill to Medium-Medium high.
• 3. Right before grilling, shake excess marinate off.Season the side you are placing down first with salt and pepper. (I use garlic salt and pepper) Place on hot grill. Season side facing up right away with salt and pepper. (or garlic salt and pepper) Grill on each side until mushroom starts to shrivel or lose it's shape slightly. You want it to either start to caramelize or get deep/dark grill marks. Be patient, this can take time.
• 4. Right before you pull the mushrooms off the grill, place a slice (I use 2) of Havarti cheese on top of each mushroom and close the lid for 30 seconds. It will melt fast.
• 5. Serve topped with Avocado salsa (see my recipe) or baby arugula or spinach and either some homemade strawberry vinaigrette or mustard vinaigrette. Enjoy! https://www.justapinch.com/recipes/sauce-spread/salsa/avocado-salsa-annettes.html?p=1

Steps:

• Add the olive oil and balsamic vinegar to a small blender and blend well until smooth. Wash and pat dry the portobello caps and transfer them to a sealable container (or zip-lock bag) along with the balsamic marinade. Allow the mushrooms to marinate at least 15 minutes, up to 1 hour.
• Heat the grill to medium and brush the eggplant slices with olive oil and sprinkle with salt and pepper.
• Place the portobello mushrooms and the eggplant on the hot grill and cover. Cook until grill marks appear, about 2 to 3 minutes for the eggplant and about 5 to 7 minutes for the mushrooms. Flip and continue cooking until vegetables are juicy, tender, and cooked through, about another 2 to 3 minutes for the eggplant and 5 to 7 minutes for the mushrooms. Transfer vegetables to a plate.
• Toast two buns with havarti cheese (or your choice) and layer with a grilled portobello mushroom, a few slices of eggplant, roasted red bell pepper, red onion, and arugula. Drizzle on desired amount of pesto sauce and serve.