Mushroom Salami Grill Recipes
GRILLED WILD MUSHROOM SAUSAGE
Provided by Food Network
Number Of Ingredients 11
Steps:
- For the chicken mousse: Puree chicken in a food processor until smooth. Add salt and pepper and the egg. Pulse just to combine and scrape the sides. While food processor is running, add cream gradually through the feed tube. Chill and reserve.
- Wash and slice the mushrooms. In a hot saute pan, cook the mushrooms with butter. When mushrooms are brown, add shallots and herbs. Remove from the pan and chill.
- Fold together mushrooms and chicken.
- Lay out plastic wrap on a table. Down the center, spoon a 1-inch pile of the mushroom mixture. Roll the plastic into a log. Tie the ends with a string and tie into links. Poach in simmering water for 10 minutes. Shock the links in ice water. This can be done up to 3 days ahead.
- To serve, remove the sausage from the plastic and grill or roast it until it is hot throughout (about 10 minutes). Slice the sausage and serve it with a tossed salad.
GRILLED SAUSAGE AND MUSHROOM TOASTS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Toss the zucchini with a generous pinch of salt in a colander; set aside.
- Brush the mushrooms, onion and bell pepper with 1 tablespoon olive oil; season with salt and pepper. Brush the bread slices with 1 tablespoon olive oil; season with salt and pepper.
- Oil the grill grates. Grill the vegetables, turning, until tender, 6 to 10 minutes. Grill the sausages, turning, until marked and cooked through, 10 to 12 minutes. Toast the bread on the grill, 1 to 2 minutes. Chop the vegetables and sausages and transfer to a medium bowl. Add the cheese and 1/4 cup basil and toss; season with salt and pepper.
- Squeeze the zucchini to remove any excess liquid; transfer to a bowl and toss with the artichoke hearts, remaining 1/2 cup basil and 1 tablespoon olive oil and the vinegar. Season with salt and pepper.
- Cut the bread slices in half and top with the sausage mixture; drizzle with olive oil and top with basil. Serve with the zucchini salad.
Nutrition Facts : Calories 490, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 26 milligrams, Sodium 998 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 19 grams, Sugar 9 grams
MUSHROOM & SALAMI GRILL
This mixture is great on toast, muffins, pizza bases or even in jaffles for an easy meal. Recipe from Kraft.
Provided by Mandy
Categories Breakfast
Time 4m
Yield 4 slices
Number Of Ingredients 8
Steps:
- Combine all ingredients except toast.
- Cover toast slices with mushroom mixture & grill (broil) until melted & golden.
Nutrition Facts : Calories 321.9, Fat 20.6, SaturatedFat 10.5, Cholesterol 190.8, Sodium 674.1, Carbohydrate 15.3, Fiber 1.1, Sugar 2.5, Protein 18.4
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- Make sure the mushrooms are clean by wiping them with a damp paper towel and/or trimming dirty parts with a knife. You are looking for largish pieces that can stand up to the grill, so anything about 1/4 inch to 1/2 inch is good. I mostly prefer thick slices of porcini, or portobello caps.
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- Grilled Mushrooms Stuffed with Basil and Blue Cheese Butter. View Recipe. "This is simply mushrooms stuffed with the same blue cheese butter recipe I usually use to top grilled steak or burgers," says recipe creator BudsGurls.
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- Teriyaki Mushrooms. View Recipe. Sweet and salty teriyaki is the perfect marinade for grilled mushrooms. The sugars caramelize on the grill, resulting in delightfully browned mushrooms.
- Grilled Portobello and Mozzarella. View Recipe. Portobello mushrooms with red sauce, roasted red peppers, and mozzarella cheese make this dish just to die for," describes recipe creator Valerie Kasper.
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