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
PORTABELLA MUSHROOM FAJITAS
Sandwiches ready in 30 minutes! Enjoy these delicious mushroom and veggie fajitas served with guacamole and salsa - a tasty dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In 10-inch nonstick skillet, heat oil, garlic, cumin and salt over medium-high heat. Add mushrooms and bell pepper and onion stir-fry; cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender. Sprinkle with cilantro and lime juice.
- Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up. Serve with guacamole and salsa if desired.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Fajita, Sodium 420 mg, Sugar 2 g, TransFat 0 g
GRILLED PORTABELLA MUSHROOMS AND VEGGIE FAJITAS
Got this recipe from the vegan chef. It is wonderful...even your non veg guests and family will love it.
Provided by TishT
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, place the vinegar, olive oil, parsley, garlic, salt, and pepper, and whisk well to combine.
- Add all of the vegetables and toss well to thoroughly coat the vegetables with the marinade.
- Set the vegetables aside and allow them to marinate for 15 minutes.
- Place the vegetables on a hot grill and grill for 3-5 minutes per side or until tender.
- Transfer the grilled vegetables to a cutting board and cut them into strips.
- The tortillas can be warmed on the grill, if desired.
- Transfer the vegetables to a platter for service.
- Allow guests to build their own fajitas by filling tortillas with the grilled vegetables and top with your favorite sauce if desired.
- *Note:the vegetables can also be cooked under the broiler for 3-5 minutes per side or until tender.
Nutrition Facts : Calories 351.6, Fat 15.2, SaturatedFat 2.6, Sodium 520, Carbohydrate 46.9, Fiber 6.3, Sugar 11.6, Protein 8.4
PORTOBELLO FAJITAS
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the spice blend: Stir together the paprika, chili powder, cumin, garlic powder, onion powder and black pepper in a bowl.
- For the fajitas: Set a large skillet over high heat. Once the pan starts smoking, add the portobellos, bell peppers, onions, salt and 2 teaspoons of the spice blend. Dry-saute the veggies until you see charring and blistering, about 30 seconds. Add the oil and garlic and continue to cook, stirring often, until softened, 5 to 7 minutes. Remove from the heat and set aside.
- Lay out the tortillas and top each with the portobello veggie mix. Sprinkle each with a pinch of the spice blend. Top with sour cream, avocado, cilantro and a squeeze of lime.
GRILLED VEGETABLE FAJITAS
Brilliant and healthy recipe! We love it - found it online. I dont put in as much chilli as they specify - I only used 1 teaspoon - but I am not a chilli fan.
Provided by Wendys Kitchen
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the Italian dressing, chili powder and 2 tablespoons of the cilantro.
- Brush all sides of the pepper, onion, zucchini and tomato with the Italian dressing.
- Grill the vegetables over medium coals, turning once until softened, about 7 minutes for the bell pepper and onion, 5 to 7 minutes for the zucchini, and 1 to 2 minutes for the tomato.
- Wrap the tortillas in foil and warm at the edge of the grill for about 2 minutes.
- Remove vegetables from grill and place on a cutting board. Cut the peppers, squash and tomato into chunks, and separate the onion into rings.
- To serve, spread the tortillas with the guacamole, top with the vegetables, sprinkle with the cheese, roll up and dollop with the yogurt.
Nutrition Facts : Calories 623.5, Fat 27.9, SaturatedFat 10, Cholesterol 30.7, Sodium 1414.9, Carbohydrate 74.7, Fiber 6.3, Sugar 10.2, Protein 20.1
GARLIC-HERB PORTABELLA MUSHROOMS
Great as a burger replacement! Slice it up and top a bed of greens! Or mix it into a pasta with extra olive oil. Can be served hot or cold!
Provided by Rita1652
Categories Lunch/Snacks
Time 11m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place mushrooms in a quart size zip lock bag combine remaining ingredients except cheese and pour over the top of the mushrooms.
- Marinate for 1-2 hours, tossing once or twice.
- Remove from marinade and cook on hot grill for 3 minutes on each side watching carefully not to burn.
- Serve as a side dish, main course, or on a roll (burger substitute).
- Topped with shaved cheese.
Nutrition Facts : Calories 100, Fat 7.1, SaturatedFat 1, Sodium 12.5, Carbohydrate 7.7, Fiber 1.2, Sugar 4.5, Protein 2.1
PORTABELLA MUSHROOM FAJITAS
Make and share this Portabella Mushroom Fajitas recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Spray large skillet with olive oil cooking spray.
- Over medium-high heat cook mushrooms, bell peppers, onion, garlic, cumin, chili powder, crushed red pepper and salt, 4-6 minutes, stirring frequently.
- Sprinkle with cilantro and lime juice.
- Cook an additional 2-3 minutes.
- Spoon approximately 1/2 cup mushroom mixture onto each warm tortilla and roll up.
- Serve with sour cream and salsa.
GRILLED STUFFED PORTABELLA MUSHROOMS (VEGETARIAN)
Make these lower fat by using reduced fat sour cream and cream cheese ---to save time and to blend the flavors even more, prepare the filling in advance and chill for 8 hours or overnight --- You may use about 1/2 teaspoon dried basil or oregano in place of fresh, or just omit the herbs completely --- these are *very* good I have made them many times in the past :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 28m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste.
- Cover and chill until ready to use if not using right away.
- Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
- Sprinkle with tops of the caps lightly with salt and pepper.
- Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
- Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
- Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese.
- Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.
Nutrition Facts : Calories 176.2, Fat 11.9, SaturatedFat 5.1, Cholesterol 24.4, Sodium 176.3, Carbohydrate 13.5, Fiber 6.2, Sugar 5.2, Protein 7
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- Wipe the portobellos with a damp towel. Pull out the stem and use a butter knife or spoon to scrape out the gills. Slice into ½-inch thick slices and add to the marinade bowl.
- Add the sliced bell peppers and onions to the bowl and toss gently with your hands to combine.
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- In a large bowl, add the sliced mushrooms. Whisk together the marinade (tamari, oil, lime juice, cumin, paprika, and chili powder) in a separate small bowl. Pour the marinade over top of the mushrooms then toss until they are evenly coated. Set aside to marinate while you prepare the rest of the ingredients, or for at least 10 minutes.
- Warm a grill or grill pan over medium-high heat. Add the mushrooms, peppers and onions then cook for about 2-3 minutes, on each side, until peppers are slightly tender but still crisp. Serve cooked filling with warm tortillas and desired toppings, and enjoy!
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