GRILLED STUFFED PORTOBELLO MUSHROOM CAPS
Large portobello mushroom caps, grilled with a creamy herb and garlic sauce, grape tomatoes, and cheese, make a delicious main course and can be served atop torn salad greens for a complete meal.
Provided by Philadelphia Cooking Creme
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat barbecue to medium heat.
- Discard stems from mushrooms; scrape out gills with small spoon. Brush mushrooms with oil; grill 2 min. on each side or just until mushrooms start to soften. Place, rounded-sides down, on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture.
- Fill caps with remaining ingredients.
- Grill 6 to 8 min. or until filling is heated through. Serve warm.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 4.1 g, Cholesterol 19.6 mg, Fat 8 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 316.2 mg, Sugar 0.1 g
PESTO-STUFFED GRILLED PORTOBELLOS
Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.
Provided by Larry Short
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 3
Number Of Ingredients 8
Steps:
- Remove stems from mushrooms and finely chop stems.
- Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
- Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.
Nutrition Facts : Calories 282.3 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 4.1 g, Protein 14.5 g, SaturatedFat 6.4 g, Sodium 296.8 mg, Sugar 4.5 g
GRILLED PORTABELLA MUSHROOMS WITH BALSAMIC MARINADE
I've used this recipe for years....unfortunately I've forgotten the original source. It's a great dish to offer at a barbecue instead of the same tired old veggie burger. The marinade is very tart and makes a lovely grilled portabella sandwich, but it would also be delicious sliced and placed on top of a nice leafy green salad. I'm posting the recipe as copied onto a piece of paper years ago, but you'll notice the dressing instructions are incomplete - sorry! I usually just grill or broil these and eat them on a bun with some red onion, lettuce, and Vegenaise (vegan mayo), if available.
Provided by groovyrooby
Categories Vegetable
Time 20m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 6 ingredients in a large zip-top plastic bag. Add caps to the marinade. Seal and marinate in fridge up to 24 hours.
- Prepare grill or broiler.
- Remove caps and discard marinade. Place caps on grill rack or broiler coated with spray. Cook 5 minutes or until tender.
- Heat oil over medium-high heat. Add onion. Cover and cook ten minutes or until golden, stirring frequently. (at this point I assume you mix the onions and garlic into the mayo, but I've never actually used this step).
- Assemble grilled portabella sandwiches with one cap per bun, plus any lettuce, mayo, tomato, onion, or other garnish that you like. Or slice the portabellas into strips and enjoy as a topping for a mixed green salad with onion, tomato, etc.
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
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GRILLED PORTOBELLO MUSHROOMS - WELL PLATED BY ERIN
From wellplated.com
4.7/5 (89)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.
VEGETARIAN STUFFED PORTOBELLO MUSHROOMS (GRILL OR BAKE)
From twokooksinthekitchen.com
4.9/5 (18)Total Time 36 minsCategory Main Course, Side DishCalories 306 per serving
- PREPARE AND MARINATE MUSHROOMS: Wipe/clean top of mushroom caps with a paper towel. Using a spoon, gently scrape out the black gills in the inner side of the mushroom caps and discard. Mix together marinade ingredients, brush over top and bottom of mushrooms, then set aside for 20-30 minutes to marinate. Shortcut: use a bottled salad dressing instead of marinade e.g. Italian or balsamic.
- PREPARE GRILL: Spray grill with oil or wipe grill with oil soaked paper towel. Heat BBQ grill to medium high. Note 1 (to bake)
- PREPARE STUFFING AND STUFF MUSHROOMS: In a medium bowl, combine all stuffing ingredients (leaving 1/4 cup of mozzarella cheese for topping). Taste and adjust seasonings. Spoon stuffing into cavity of the 6 mushroom caps, pressing down slightly to adhere. Sprinkle on remaining 1/4 cup mozzarella. If desired, sprinkle on some Parmesan cheese too.
- GRILL AND SERVE: Place mushrooms on grill, stuffing side up. Close lid and cook about 6-7 minutes. Serve immediately.
GRILLED STUFFED PORTOBELLO MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
5/5 (40)Calories 83 per serving
- Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
- Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.
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