GRILLED PORTOBELLO MUSHROOMS
Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!
Provided by BFOLLICK
Categories Appetizers and Snacks Vegetable Mushrooms
Time 1h20m
Yield 3
Number Of Ingredients 5
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.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g
GRILLED PORTOBELLO MUSHROOM QUESADILLAS
So good and is only 249 calories
Provided by Stacey Exley
Categories Other Appetizers
Time 45m
Number Of Ingredients 6
Steps:
- 1. Brush EVOO (Extra virgin olive oil) over mushrooms and grill till fully cooked, then slice then set aside
- 2. Take 4 wraps top each with 1 mushroom that has be sliced,1/2 cup of grated Mozzarella,1/4 of Roasted bell pepper, sprinkle with Basil. Then top with another wrap, brush with evoo (Extra virgin olive oil) then grill till hot and melted. Cut each quesadilla into fours and sever immediately.
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 PORTOBELLO QUESADILLAS
Fresh salsa and portobello mushrooms elevate this meal from basic to gourmet.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Heat grill to medium. In a small bowl, whisk together oil and vinegar; season with salt and pepper. Brush both sides of mushrooms with oil mixture; starting with stem side up, grill mushrooms until tender when pierced with the tip of a sharp paring knife, 8 to 12 minutes, turning once. Remove from grill; slice 1/2 inch thick.
- Layer one half of each tortilla with cheese, scallions, mushroom slices, and then more cheese, dividing toppings evenly. Fold tortilla over filling; using your hands, carefully transfer filled tortilla to grill. Cook until tortilla is slightly charred and cheese is melted, 2 to 3 minutes per side. Serve with salsa, and garnish with sour cream, if desired.
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