GRILLED PORTOBELLO PIZZA WITH GOAT CHEESE AND GREEN SAUCE AND THOUSAND-LAYER EGGPLANT NAPOLEON WITH NO-FAT TOMATO VINAIGRETTE
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Puree all the ingredients to form a sauce.
- Rub mushrooms with oil. Season with salt and pepper. Place the mushrooms on the grill, rib side down, and cook for 5 minutes. Turn mushrooms and place green sauce over mushrooms. Add sliced goat cheese. Touch with a little more sauce. Close the top to the grill and smoke for 5 minutes more.
- Lightly brush eggplant, zucchini and onions with olive oil and then season with salt and pepper. Grill for 3 minutes on each side. Grill tomato for 3 minutes on each side. While vegetables are hot, using a ceramic mold or bread pan lined with plastic wrap, make a layer of eggplant and then spread with 1-ounce of Jack cheese. Make a layer of red pepper and spread with 1-ounce Jack cheese. Make a layer of zucchini and spread with jack cheese. Make a layer of onion with jack cheese. Make a layer of green peppers and then a layer of goat cheese. Make another layer of eggplant and then another layer of goat cheese. Finally, make a layer of tomato and then a layer of basil. Lightly press, weight and allow to sit for 20 minutes. Turn upside down and release from the mold. Place left over goat cheese on top and garnish with basil.
- Place tomatoes, meat side down, over medium hot grill for 8 minutes. Carefully remove and place in blender. Add remaining ingredients and blend until smooth.
FRESH HERB AND GOAT CHEESE STUFFED GRILLED PORTOBELLOS
Steps:
- Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
- In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
- Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
- When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
- Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.
GRILLED VEGETABLE AND GOAT CHEESE NAPOLEONS
Vegetarian or not, your guests will savor this meatless entree at your next summer soiree. -Joan Meyer, New York, New York
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Brush tomatoes with 2 teaspoons oil; sprinkle with oregano, basil and 1/4 teaspoon salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until tender., Brush zucchini and yellow squash with 2 tablespoons oil; sprinkle with 1/4 teaspoon salt. Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring occasionally., Remove and discard stems and gills from mushrooms. Brush mushrooms and eggplant with 1 tablespoon oil; sprinkle with remaining salt. Grill mushrooms, covered, over medium heat for 12-15 minutes or until tender. Grill eggplant, covered, over medium heat for 4-5 minutes on each side or until tender., In a small bowl, combine the goat cheese, parsley, 1/2 teaspoon garlic and remaining pepper., Place mushrooms on a greased baking sheet; spread each with 2 teaspoons cheese mixture. Layer with zucchini, squash, 2 teaspoons cheese mixture, eggplant and remaining cheese mixture. Top with mozzarella cheese and tomato. Bake at 350° for 8-10 minutes or until cheese is melted., In a large skillet, saute remaining garlic in remaining oil for 1 minute. Add spinach; cook for 4-5 minutes or until wilted. Divide among four plates; top each with a mushroom stack. Drizzle with vinaigrette.
Nutrition Facts : Calories 377 calories, Fat 27g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 833mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 6g fiber), Protein 16g protein.
GRILLED PORTOBELLO MUSHROOMS WITH GARLIC, CHEESE AND PINE NUTS
This delicious recipe comes from Steven Raichlen, "Master Griller" and author of numerous bestselling cookbooks. This one is from his 'How To Grill Barbecue Bible'. (Prep. time does not reflect refrigeration time).
Provided by shelbyrose
Categories Vegetable
Time 26m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim the stems off the mushrooms.
- Using a moist paper towel, wipe the caps clean.
- Using a sharp object, such as the tip of a metal skewer, poke a series of holes in the gill side of the mushroom caps.
- Insert garlic slivers in some holes, cheese slivers in others, rosemary leaves in others, and pine nuts in the remaining holes.
- Combine 1/2 cup vinegar and the salt and pepper in a mixing bowl and whisk until the salt is dissolved.
- Whisk in the oil and the basil.
- Pour some of the mixture in the bottom of a nonreactive baking dish and arrange the portobellos in it, gill side up.
- Swish the mushrooms to coat the bottom with marinade.
- Spoon the remaining marinade over the mushrooms, cover and refrigerate for as little as 30 minutes or as long as 3 hours.
- Preheat grill to high.
- When ready to cook, remove the mushroom caps from marinade.
- Strain the marinade if the basil looks wilted.
- Whisk the remaining 2 tablespoons of vinegar into the marinade.
- Arrange the mushrooms on the grill grate, gill side down.
- Grill for 3 minutes.
- Turn over and spoon the reserved marinade onto the caps.
- Continue grilling until browned and tender,(reducing heat if necessary) 4 to 6 minutes, rotating the caps 45 degrees after 2 minutes to create a crosshatch of grill marks.
- Remove from grill and serve immediately.
Nutrition Facts : Calories 717.7, Fat 77, SaturatedFat 11.4, Cholesterol 7.4, Sodium 382.8, Carbohydrate 5.9, Fiber 1.6, Sugar 1.7, Protein 5.1
GRILLED PORTOBELLO, BELL PEPPER, AND GOAT CHEESE SANDWICHES
Make and share this Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches recipe from Food.com.
Provided by Abby Girl
Categories Breads
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grill to medium-high heat.
- Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.
- Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
- Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
- Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).
ZUCCHINI GRATIN (GOAT CHEESE)
This makes a tasty side dish that won't overpower your main dish, and is attractive as well. I always peel my zucchini first, but I'll leave that up to your personal preference. I also use the slightly aged goat cheese, not the really soft one. Preparation time does not include cooling time for the zucchini mixture.
Provided by FlemishMinx
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 400 °F, and coat a 1-quart shallow baking or casserole dish with non-stick spray.
- Place the shredded zucchini in a bowl and add salt to taste, mixing well.
- This will be a seasoning as well as an agent to draw out moisture.
- Let stand for 5 minutes, then drain the water that has collected at the bottom of the bowl.
- Heat 1 TBS olive oil over medium heat in a large non-stick skillet.
- Add the zucchini and black pepper to taste, and cook for approximately 10 minutes or until all the moisture has evaporated.
- If this goes well beyond 10 minutes, you may drain the zucchini and return to the skillet, but you really do want to get rid of all the moisture.
- Add the garlic, mix well and cook 5 minutes more, stirring as needed.
- Stir in the parsley and basil, and remove from heat.
- Allow the mixture to cool to room temperature.
- Beat the eggs and goat cheese together in a bowl.
- This may be done with a whisk, but do try to break the cheese down into small bits and incorporate well with the eggs.
- Stir the cooled zucchini into the egg mixture, then spoon into the baking dish.
- Top with bread crumbs and drizzle the remaining TBS olive oil over the top.
- Bake until golden brown, approximately 20 to 30 minutes.
GRILLED ZUCCHINI WITH PORTOBELLO AND GOAT CHEESE
I was itching to do a recipe with mushrooms and goat cheese, and this is what I came up with. It works as an entree or a side dish, and can be served alongside other grilled recipes. Using an outdoor grill will shorten the total prep time.
Provided by Chef AidF
Categories Squash Recipes
Time 58m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Pour marinade into a shallow bowl. Add zucchini, gold zucchini, and mushrooms. Let marinate, flipping occasionally, 10 to 15 minutes.
- Grill zucchini and gold zucchini, turning occasionally and brushing with marinade, until golden brown, about 5 minutes. Repeat with mushrooms. Transfer to a serving plate.
- Place pine nuts in a small skillet over medium-low heat. Toast, tossing occasionally, until golden, 3 to 5 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Heat oil in a large oven-safe skillet. Add shallot; cook and stir until golden brown, about 2 minutes. Stir in tomatoes and basil; cook until softened, about 5 minutes. Remove from heat; add grilled zucchini, gold zucchini, and mushrooms. Coat with goat cheese.
- Transfer skillet to the preheated oven; broil, keeping oven door open, until goat cheese is golden brown, 3 to 5 minutes.
- Sprinkle toasted pine nuts and chives over goat cheese.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 12.7 g, Cholesterol 16.8 mg, Fat 14.4 g, Fiber 2.4 g, Protein 9.1 g, SaturatedFat 5.6 g, Sodium 601 mg, Sugar 6.9 g
GREAT GRILLED SMOKY VEGETABLES WITH AVOCADO AND GOAT CHEESE CRUMBLES
Smoky tender grilled vegetables just bursting with flavor, made pretty with the addition of creamy white goat cheese and luscious avocado! Add any other veggies you like. Asparagus and zucchini are good additions.
Provided by Carol Klassen
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Place mushrooms, red bell peppers, and red onion in a 9x13-inch baking dish. Whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. Toss to coat and allow vegetables to marinate for at least 30 minutes.
- Preheat grill for medium heat and lightly oil the grate.
- Remove vegetables from the marinade, and shake off excess. Reserve remaining marinade.
- Grill vegetables on preheated grill until tender, about 5 minutes. Transfer grilled vegetables to a large platter. Whisk remaining marinade with balsamic vinegar; pour over vegetables. Top with avocado and goat cheese, then season with salt and pepper. Sprinkle with basil to serve.
Nutrition Facts : Calories 330.8 calories, Carbohydrate 18.7 g, Cholesterol 9.2 mg, Fat 27 g, Fiber 6.4 g, Protein 7.4 g, SaturatedFat 5.7 g, Sodium 563.2 mg, Sugar 7.5 g
More about "grilled zucchini with portobello and goat cheese recipes"
GRILLED ZUCCHINI GOAT CHEESE BAKE - PERFECT EASY DINNER!
From forkintheroad.co
5/5 (1)Total Time 40 minsCategory Main DishesCalories 364 per serving
- Slice ends off zucchini and then slice longways into 1/4 inch thick pieces (see photo above for example). Sprinkle with salt and pepper and grill over medium heat for 3 minutes each side, or until zucchini begins to dry and gains grill marks. Remove from heat and let cool.
- When zucchini has cooled, pour tomato sauce into large pan. Roll 1 teaspoon of herbed goat cheese into each zucchini and place in sauce. Place any remaining goat cheese in tomato sauce and top with red pepper, salt and black peppercorns.
GRILLED ZUCCHINI WITH GOAT CHEESE, BASIL & HONEY | WALDER ...
From walderwellness.com
SPINACH AND GOAT CHEESE STUFFED PORTOBELLO MUSHROOM
From delightfulmomfood.com
BABY STUFFED PEPPERS GOAT CHEESE FOOD - COOKINGTODAY.NET
From cookingtoday.net
GRILLED PORTOBELLO, BELL PEPPER, AND GOAT CHEESE ...
From easycococream.weebly.com
GRILLED ZUCCHINI WITH PORTOBELLO AND GOAT CHEESE | RECIPESTY
From recipesty.com
[HOMEMADE] GRILLED PORTOBELLO MUSHROOMS WITH GOAT CHEESE ...
From reddit.com
GRILLED VEGETABLE AND GOAT CHEESE SALAD - FOOD NETWORK
From foodnetwork.ca
GRILLED EGGPLANT, ZUCCHINI, PORTOBELLO AND TOFU WITH LEMON ...
From pinterest.ca
GRILLED ZUCCHINI WITH GOAT CHEESE AND BALSAMIC-HONEY SYRUP ...
From fountainavenuekitchen.com
GRILLED ZUCCHINI WITH GOAT CHEESE AND PINE NUTS ...
From foodiecrush.com
FOOD 2: GRILLED PORTOBELLO & GOAT CHEESE SANDWICHES
From csfoodapi2.blogspot.com
STUFFED PORTOBELLO MUSHROOMS WITH CRISPY GOAT CHEESE - …
From abeautifulplate.com
GRILLED ZUCCHINI WITH PORTOBELLO AND GOAT CHEESE | TASTY ...
From thebest4foodsrecipes.blogspot.com
GRILLED PORTOBELLO AND VEGGIE SANDWICHES WITH GOAT CHEESE ...
From jessfuel.com
GRILLED ZUCCHINI WITH PORTOBELLO AND GOAT CHEESE
From crecipe.com
FRESH HERB AND GOAT CHEESE STUFFED GRILLED PORTOBELLOS ...
From cookingchanneltv.com
BACON BURGER WITH PORTOBELLO MUSHROOM BUNS AND GRILLED ...
From reddit.com
ROASTED PORTOBELLO PEPPER CAPS WITH GOAT CHEESE - FOOD NEWS
From foodnewsnews.com
CHEESE AND ZUCCHINI STUFFED PORTOBELLO MUSHROOMS
From carriesexperimentalkitchen.com
GRILLED VEGETABLE AND GOAT CHEESE NAPOLEONS RECIPE: HOW TO ...
From stage.tasteofhome.com
MARINATED ZUCCHINI, GOAT'S CHEESE & PINE NUT SALAD ...
From simply-delicious-food.com
PRODUCT INFORMATION: PORTOBELLO , GRILLED VEG AND GOAT ...
From uwaterloo.ca
10 BEST PORTOBELLO MUSHROOM WITH GOAT CHEESE RECIPES | YUMMLY
From yummly.com
GRILLED VEGETABLE AND GOAT CHEESE PIZZA - SEASONS AND SUPPERS
From seasonsandsuppers.ca
GRILLED ZUCCHINI WITH PORTOBELLO AND GOAT CHEESE - FRANITS ...
From sites.google.com
GRILLED ZUCCHINI WITH PORTOBELLO AND GOAT CHEESE RECIPE
From crecipe.com
GRILLED PORTOBELLO PIZZA WITH GOAT CHEESE AND GREEN SAUCE ...
From recipenet.org
GRILLED GOAT CHEESE STUFFED MUSHROOMS - SARCASTIC COOKING
From sarcasticcooking.com
NEW MENU GRILLED ZUCCHINI WITH PORTOBELLO AND GOAT CHEESE ...
From wenleen.blogspot.com
GRILLED ZUCCHINI AND GOAT CHEESE TOASTS | BETTER HOMES ...
From bhg.com
GRILLED VEGETABLE SANDWICH WITH GOAT CHEESE - COOKING FOR ...
From cookingformysoul.com
CAPRESE GRILLED PORTOBELLOS WITH ZUCCHINI SALAD - CHATELAINE
From chatelaine.com
RECIPES/GRILLED-ZUCCHINI-WITH-PORTOBELLO-AND.JSON AT ...
From github.com
GRILLED PORTOBELLO & GOAT CHEESE SANDWICHES - RECIPE ...
From finecooking.com
GRILLED PORTOBELLO MUSHROOM - MENU - URBAN PLATES - IRVINE
From yelp.com
EASY STUFFED PORTOBELLO MUSHROOMS RECIPE - CLEAN EATING
From cleaneatingmag.com
You'll also love