GrilledPortabellaMushrooms.com
Had to find out how long to grill Portabella Mushrooms today...apparently the recipe calls fo 4 minutes , caps down...OOPS!
Grilled portabella-mushrooms
Serving Size : 6 Preparation Time :0:00
Categories : Main Course Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Portabella mushroom caps
3 ounces vegetable broth
2 limes -- juiced
1 clove garlic -- minced
1 small shallot -- minced
1 sprig rosemary -- chopped
1 teaspoon fresh parsley -- chopped
fresh ground pepper
3 tablespoons Miso
3 tablespoons balsamic vinegar
6 tablespoons water
2 pounds fresh spinach -- stems removed
Make marinade of vegetable broth, limes, garlic, shallot, fresh rosemary,
and parsley Marinate Mushrooms at least one hour in the mixture
grill or broil over high heat 4 minutes caps up. Turn and season the
mushrooms with pepper, Miso, vinegar,water mixture. Broil till soft.Steam spinach in covered pot for 1 to 2 minutes or until just wilted. Spread spinach on serving plate arrange portobello mushrooms on top and serve.
Cuisine:
"Vegetarian"
- - - - - - - - - - - - - - - - - - -
Per serving: 95 Calories (kcal); 2g Total Fat; (13% calories from fat); 8=g Protein; 17g Carbohydrate; 0mg Cholesterol; 470mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit;=0 Fat; 0 Other Carbohydrates
Serving Ideas : Serve over steamed fresh Spinach as a main course or on a roll as a burger substitute
NOTES : sliced Portobello Mushrooms may be used. Grilling time may be less.
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RecipeSource: Grilled Portabella Mushrooms
Exported from MasterCook * Grilled Portabella Mushrooms Recipe By : Portabella
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11 comments:
ANCHOVY-STUFFED MUSHROOMS
Can be prepared in 45 minutes or less.
6 small white mushrooms, the stems removed and minced and the caps left whole
2 tablespoons fresh white bread crumbs
2 teaspoons freshly grated Parmesan
2 teaspoons olive oil
1 teaspoon minced fresh parsley leaves
1 teaspoon red-wine vinegar, or to taste
1 anchovy fillet, mashed to a paste
small flat-leafed parsley leaves for garnish
In a small bowl stir together the minced mushroom stems, the bread crumbs, the Parmesan, the oil, the parsley, the vinegar, the anchovy paste, and salt and pepper to taste until the stuffing is combined well. Arrange the mushroom caps, stemmed sides up, on a baking sheet, with a teaspoon fill the cavities with the stuffing, mounding it slightly, and bake the mushrooms in the middle of a preheated 350°F. oven for 15 minutes. Garnish each mushroom with a parsley leaf.
Barbecue
Grilled Portabella Mushrooms
Ingredients
* 1 Package Portabella Mushroom Caps
* 1/4 Cup Olive Oil
* 2 Tablespoons Balsamic Vinegar
* 1 Whole Shallot -- finely chopped
* 1 Clove Garlic -- finely chopped
Preparing
1. Remove stems and wipe caps clean with a damp paper towel.
2. Combine oil, vinegar, shallots and garlic.
3. Turn mushrooms on their backs, with dark "gill" side up. Spoon dressing over gills.
4. Grill on rack over hot coals, gill sides up, for 4 minutes. Slice and serve.
Grilled Portabella Mushrooms With Tomato-Basil Salsa
These tasted really good!
Ingredients:
2 large portabella mushrooms, stemmed and cleaned
1/4 cup (more or less) Angelo Pietro Miso Sesame Dressing
Marinate the mushroom caps in the dressing for a few minutes.
Salsa Ingredients:
2 medium tomatoes, diced
2 TBS chopped fresh basil
1-2 cloves garlic, minced
1/2 tsp salt
1/4 black pepper
1 TBS olive oil
1/4 cup Vegan Rella non-dairy Mozzarella, diced
Instructions:
Combine all ingredients in a mixing bowl and toss gently to mix.
Heat a grill pan and apply some olive oil. Place marinated mushroom caps on the grill pan and cook for about 6 minutes, turning once or twice.
Place grilled mushroom on a plate, top with salsa and enjoy.
Grilled Ham and Cheese Portabella Mushroom Caps
Category: Appetizer Recipes
6 Portabella mushroom caps, rinsed and drained
6 Jones ham slices, cut julienne-style or finely diced
Olive Oil
6 ounces Muenster cheese, shredded
Salt
Pepper
Remove stems from portabella mushrooms. Brush mushroom caps with olive oil. Top each cap with a mound of ham and grated Muenster cheese. Sprinkle with salt and pepper. Place on grill, cover and cook 3 to 4 minutes.
Makes 6 servings.
Grilled Portabella Mushrooms
Recipe By : Portabella Mushroom Cap Package
Serving Size : 2 Preparation Time :0:00
Categories : Grilling Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package Portabella Mushroom Caps
1/4 Cup Olive Oil
2 Tablespoons Balsamic Vinegar
1 Whole Shallot -- finely chopped
1 Clove Garlic -- finely chopped
1. Remove stems and wipe caps clean with a damp paper towel.
2. Combine oil, vinegar, shallots and garlic.
3. Turn mushrooms on their backs, with dark "gill" side up. Spoon
dressing over gills.
4. Grill on rack over hot coals, gill sides up, for 4 minutes. Slice
and
serve.
- - - - - - - - - - - - - - - - - -
NOTES : Italian dressing can be substituted for vinegar, shallot, and
garlic.
Grilled Portabella Chevre And Arugula Sandwiches
Recipe By : http://www.jec.edu/ktv
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons olive oil
2 Cloves Garlic -- crushed
2 Large portabella mushrooms
2 Thick Slices red onion
4 Thick Slices crusty rustic style bread
4 Ounces chevre -- (goat cheese)
2 Tablespoons roasted garlic mayo
fresh arugula leaves or lettuce
salt & freshly ground pepper
Mix olive oil with crushed garlic until smooth. Brush mushrooms and red onion w
ith olive oil mix. Grill on both sides until done - about 5 minutes per side. S
alt & pepper to taste. Grill bread on both sides. Spread one piece with mayo an
d the other with chevre. Fill with mushroom, onion slices and arugula.
Serves 2.
Adapted from Napa Valley Kitchens recipe booklet.
busted by Judy R.
Grilled portabella-mushrooms
Serving Size : 6 Preparation Time :0:00
Categories : Main Course Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Portobello mushroom caps
3 ounces vegetable broth
2 limes -- juiced
1 clove garlic -- minced
1 small shallot -- minced
1 sprig rosemary -- chopped
1 teaspoon fresh parsley -- chopped
fresh ground pepper
3 tablespoons Miso
3 tablespoons balsamic vinegar
6 tablespoons water
2 pounds fresh spinach -- stems removed
Make marinade of vegetable broth, limes, garlic, shallot, fresh rosemar=
y,
and parsley
Marinate Mushrooms at least one hour in the mixture
grill or broil over high heat 4 minutes caps up. Turn and season the
mushrooms with pepper, Miso, vinegar,water mixture.
Broil till soft.
Steam spinach in covered pot for 1 to 2 minutes or until just wilted.
Spread spinach on serving plate arrange portobello mushrooms on top and
serve.
Cuisine:
"Vegetarian"
- - - - - - - - - - - - - - - - - - -
Per serving: 95 Calories (kcal); 2g Total Fat; (13% calories from fat); 8=
g
Protein; 17g Carbohydrate; 0mg Cholesterol; 470mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit;=
0
Fat; 0 Other Carbohydrates
Serving Ideas : Serve over steamed fresh Spinach as a main course
or on a roll as a burger substitute
NOTES : sliced Portobello Mushrooms may be used. Grilling time may be le=
ss.
Grilled Portabella Mushrooms
4 large prtabella mushroom caps (about 5" in diameter)
1 large onion
1 large green pepper
4 hamburger rolls
Marinade:
1 cup low-sodium soy sauce or tamari
3/4 cup sugar
1 Tbsp fresh ground ginger (or 1 1/2 tsp dry ginger powder)
4 - 6 cloves garlic, crushed
2 1/2 cups water
Wash mushrooms. Mix ingredients for marinade. Marinate mushrooms for
1/2 to several hours (or overnight in the refrigerator).
Core and quarter green pepper.
Preheat the grill to medium heat.
Thickly slice the onion, seperate into rings and sautee in water or
veggie broth.
Grill the green pepper until nicely browned and tender (but not mushy
- it should still have some crispness to it). Grill the mushrooms
until cooked through (this may take 10 - 15 minutes, depending on
your grill and the size of the mushrooms).
Serve each mushroom cap on a bun with a slice of green pepper and some
of the sauteed onions.
Yum Yum Yum.
Thanks for the grilled portabella mushroom ideas. My wife will be very happy with me tonight!
David
Thank you...
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