GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC
Provided by Alex Guarnaschelli
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 6
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 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
BUFFALO GRILLED MUSHROOMS
Mushrooms are at their best when cooked over high, unrelenting heat, which makes them ideal for grilling. So that they crisp instead of shrivel, toss them with more oil than you think is required and salt them only after they are cooked. As the mushrooms' moisture disappears, their earthy umami concentrates and their outsides brown. They can be eaten on their own, added to any dish that you like mushrooms in, or tossed with a sauce that their spongelike texture will soak up. Here, that's a spicy and silky classic Buffalo sauce. Top with parsley and blue cheese for crunch and coolness, then eat with your fingers or in buns. This method here works with most mushrooms, but avoid larger ones like portobellos, which, over such high heat, will burn before they're cooked through.
Provided by Ali Slagle
Categories dinner, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal grill for two-zone cooking over high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners, then off turn one of the end burners before cooking. (See Tip.)
- While the grill is heating, place the mushrooms in a large bowl, and drizzle them generously with olive oil (about 6 tablespoons). Put the hot sauce and garlic in a medium cast-iron skillet.
- When you're ready to grill, bring the mushrooms, skillet, salt, cold butter, a tightly folded paper towel soaked with oil, oven mitt and tongs to the grill. (You want the butter to stay cold, so if you're worried about it melting in the sun, bring it out in a cup over ice.) Clean the grates with a grill brush, then oil the grates with the paper towel.
- Add the mushrooms gill-side up over the flame. Cook the mushrooms, turning occasionally, until well browned and tender, 6 to 15 minutes, depending on the size and type of the mushroom. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups. If liquid collects in the mushrooms while cooking, move them to an area of the grill without fire beneath to avoid flare-ups, then flip and return to direct heat.
- When the mushrooms are almost done, add the skillet to an area of the grill without flame beneath, so that there's indirect heat. Add the mushrooms to the skillet as they finish. Season lightly with salt and add the butter, stirring to combine until glossy. Season to taste with salt, pepper and more hot sauce, then top with blue cheese and, if using, parsley.
GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA
Great on the grill but you can cook these on the stove and finish them off in the broiler. To avoid watery portobellos, cook the downside facing up first, then turn them so all the moisture cooks away. Minimal effort, maximum dining pleasure. Recipe courtesy Giada De Laurentiis Show: Everyday ItalianEpisode: Grilling Show
Provided by Sharon123
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the barbecue (medium-high heat).
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Sprinkle garlic powder, onion powder and red pepper flakes on now if using.
- Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
- Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.
- Drizzle with a splash of balsamic vinegar to finish off if desired. Enjoy!
Nutrition Facts : Calories 387.3, Fat 33.5, SaturatedFat 10.3, Cholesterol 44.9, Sodium 369.1, Carbohydrate 8.7, Fiber 2.3, Sugar 5.1, Protein 15.4
GRILLED PORTOBELLOS WITH MOZZARELLA SALAD
These colorful mushrooms are so filling, they're almost a meal in themselves. They can also be served with a small garden salad or as a hearty side dish. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients; cover and chill until serving., Spritz mushrooms with cooking spray. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Spoon 1/2 cup tomato mixture into each mushroom cap.
Nutrition Facts : Calories 133 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 190mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
More about "grilled portobello mushrooms with tomatoes and buffalo mozzarella recipes"
GRILLED PORTOBELLO MUSHROOMS CAPRESE - LEMON BLOSSOMS
From lemonblossoms.com
5/5 (3)Total Time 35 minsCategory Appetizer, Main Course, Side DishCalories 177 per serving
- In a large resealable bag or shallow dish, mix all the marinade ingredients. Add the mushrooms and gently toss to coat. Marinate for 10 minutes, flipping once.
- Heat the grill or grill pan to medium high heat. Make sure your grill grates are clean. Oil the grates right before cooking.
- In a medium bowl, mix the fresh mozzarella, tomatoes, 1 tablespoon of basil and vinegar. Season with salt and pepper to taste.
- Remove the mushrooms from the marinade and place them on the hot grill, stems side down. Cook for about 4-5 minutes. Flip the mushrooms and cook on the other side for about 5 to 6 minutes or until the mushrooms are heated through and tender.
GRILLED PORTOBELLO MUSHROOMS - WELL PLATED BY ERIN
From wellplated.com
4.6/5 (133)Total Time 25 minsCategory Main Course, Side DishCalories 60 per serving
- In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you’d like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time—the longer they sit, the more intense the flavor will be.
- Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.
CAPRESE GRILLED PORTOBELLO MUSHROOMS – A COUPLE COOKS
From acouplecooks.com
Reviews 8Category Main DishCuisine Italian InspiredEstimated Reading Time 4 mins
- Remove the stems from the portabello mushrooms. Mince the garlic. In a small bowl, mix the garlic with the balsamic vinegar and olive oil. Place the mushrooms on a baking sheet. Using a brush, brush the front and back of each mushroom with the marinade. Sprinkle with kosher salt and pepper, and let stand for about 15 minutes.
- Chop the mozzarella into 1/4 inch chunks. Finely dice the tomatoes; place them in a colander to drain and sprinkle with kosher salt. Thinly slice (chiffonade) the basil.
- When the grill is ready, place the mushrooms on grill (or in a grill pan) and cook about 5 minutes per side, until juicy. (Alternative method: Roast the mushrooms in a baking dish in the oven for about 15 minutes at 425°F, turning once.)
GRILLED PORTOBELLO MUSHROOMS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
CAPRESE STUFFED PORTOBELLO MUSHROOMS - EATINGWELL
From eatingwell.com
EASY GRILLED PORTOBELLO MUSHROOMS – A COUPLE COOKS
From acouplecooks.com
GRILLED PORTOBELLOS WITH TOMATOES AND MOZZARELLA – GIADZY
From giadzy.com
Servings 4Total Time 30 minsAuthor Giada De Laurentiis
10 BEST GRILLED PORTOBELLO MUSHROOMS RECIPES | YUMMLY
From yummly.com
GRILLED PORTOBELLO MUSHROOMS - HEY GRILL, HEY
From heygrillhey.com
STUFFED PORTOBELLO MUSHROOMS ON A BAKING TRAY SHEET #STUFFED # ...
From pinterest.com
GRILLED PORTOBELLO AND MOZZARELLA RECIPE | RECIPES.NET
From recipes.net
MEATLESS MONDAY: GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES …
From foodnetwork.com
GRILLED PORTOBELLO MUSHROOM PIZZA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GRILLED PORTOBELLO MUSHROOMS W/ TOMATOES & FRESH MOZZARELLA
From bigoven.com
GRILLED PORTOBELLO MUSHROOMS | READY SET EAT
From readyseteat.com
GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH …
From cookingchanneltv.com
GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH …
From foodnetwork.ca
GRILLED STUFFED PORTOBELLO MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
You'll also love