Broiled Portobello Mushrooms Recipes

GRILLED PORTOBELLO MUSHROOMS

Steps:

• 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.
• To serve, top the portobello mushrooms with the avocado sauce or any topping you like.

STUFFED PORTOBELLO MUSHROOMS (& MORE RECIPES)

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Clean the portobello mushrooms and remove the stems. Place them on a parchment paper-lined baking sheet gill side up. Drizzle the tops with the olive oil and use your hands to rub on the bottoms. Sprinkle with about 1/2 teaspoon kosher salt divided among the mushroom caps. Place the baking sheet in the oven and roast for 15 minutes until tender. Once baked, drain the caps of the excess liquid.
• Meanwhile, thaw the spinach. Use a strainer to squeeze out as much moisture as possible. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, kosher salt and several grinds black pepper.
• Stuff the mushrooms: Turn down the oven heat to 425 degrees Fahrenheit. Spread the filling into the roasted mushrooms caps (there may be a little left over). Top with a little more Parmesan cheese on each cap, then sprinkle with the Italian panko. If desired, sprinkle with a little paprika or smoked paprika for color.
• Bake 10 minutes until the breadcrumbs are golden. Serve immediately.

MEATY BROILED PORTOBELLO MUSHROOMS

Steps:

• Gather the ingredients.
• Place mushrooms in a large bowl.
• In a small bowl, whisk together olive oil, vinegar, broth, and garlic. Pour over portobello mushrooms, cover bowl, and marinate for 15 to 30 minutes.
• Preheat broiler.
• Place mushrooms on a broiler pan coated with nonstick cooking spray . Broil 6 inches from broiler for 5 to 7 minutes on each side.

GRILLED PORTOBELLO MUSHROOMS

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.

BROILED CHEESE STUFFED PORTOBELLOS

Steps:

• Preheat broiler. In a large bowl, combine mushrooms and salad dressing; turn to coat. Let stand 15 minutes. Meanwhile, in another large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt and pepper., Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from heat until tender, 2-3 minutes on each side. Fill with spinach mixture; top with mozzarella cheese. Broil until cheese is melted, 2-4 minutes longer.

BROILED PORTOBELLO MUSHROOMS

Steps:

• Turn on broiler in toaster oven or oven.
• Wash and stem mushrooms; dry.
• Arrange under broiler close to source of heat, top side up. Broil mushrooms 5 to 7 minutes, until they soften a little, turning once.
• Sprinkle lightly with salt, and serve.

GRILLED PORTOBELLO MUSHROOMS

Steps:

• Several hours before cooking, place portobello mushrooms in a large sealable plastic bag. Pour in some olive oil, enough to coat all mushrooms, plus some excess. Sprinkle a little salt and some cracked pepper into the bag. Add about a tablespoon of minced garlic. Seal bag and shake. Refrigerate for a few hours.
• Preheat grill to high, remove the mushrooms from the bags and place on grill for 5 to 7 minutes per side or longer; you really can't overcook them. Flip them every few minutes or so.

GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC

Steps:

• Preheat the grill. Preheat the oven to 350 degrees F.
• In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
• In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
• In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
• Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

BROILED PORTOBELLO MUSHROOMS WITH SAUTEED VEGETABLES

Steps:

• Mix balsamic vinegar, ¼ cup olive oil, and thyme together in a measuring cup. Pour lemon juice through a strainer (to keep seeds out) into the marinade. Whisk the marinade until the olive oil and balsamic vinegar are one even mixture.
• Place mushroom caps in a glass dish that can be used for marinating. Pour the balsamic marinade over them, cover the dish, and let them sit for 15 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a metal baking dish with foil.
• Transfer mushrooms to the prepared baking dish, gills up, and cover with some of the marinade and salt and pepper.
• Bake in the preheated oven for 30 minutes.
• While mushrooms bake, heat 2 tablespoons oil in a skillet over medium heat. Saute zucchini and bell pepper in the hot oil for 10 minutes. Add tomato, artichoke hearts, garlic, and basil; saute for 5 minutes more. Turn the heat off and mix in panko bread crumbs and 1/4 cup Parmesan cheese.
• Once the mushrooms are done baking, take them out of the oven and add the sauteed mixture on top. Sprinkle with remaining Parmesan cheese. Turn on the oven's broiler.
• Broil with the oven door open until Parmesan cheese on top is bubbly, about 2 minutes. Take the pan out and use a spatula to place the mushrooms onto a serving plate with sauteed vegetables. Serve immediately.

GRILLED STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat grill for medium heat.
• In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
• Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.

BROILED MUSHROOMS

Steps:

• Preheat the broiler. Clean the mushroom caps with a damp paper towel. Save the stems for stock or to flavor sauces.
• In a small bowl, combine 4 tablespoons of the lemon juice,the garlic, 3 tablespoons of the parsley, and the oil and pepper. Mix well.
• Line a 17x11" jelly roll pan with foil. Arrange the mushrooms,top side up, on the foil, and brush generously with the lemon juice mixture.
• Place the mushrooms 4 inches from the heat and broil until just tender, 5 to 7 minutes.
• To serve, sprinkle the mushrooms with the remaining 2 tbsp lemon juice, 1 tbsp of parsley, and pepper to taste.
• Enjoy!