Collins Grilled Portabello Mushrooms Recipes

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GRILLED STUFFED PORTOBELLO MUSHROOM CAPS



Grilled Stuffed Portobello Mushroom Caps image

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

4 large portobello mushrooms
2 teaspoons olive oil
½ cup PHILADELPHIA Herb & Garlic Cooking Creme
½ cup grape tomatoes, quartered
2 tablespoons Kraft 100% Parmesan Shredded Cheese
1 green onion, thinly sliced

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

GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

How to make the best Grilled Portobello Mushrooms. Simple recipe that's perfect for a portobello steak, grilled portobello mushroom burger, or easy side.

Provided by Erin Clarke / Well Plated

Categories     Main Course     Side Dish

Time 25m

Number Of Ingredients 10

4 large portobello mushrooms (stems and gills removed, wiped clean)
1/4 cup balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon low sodium soy sauce
1 tablespoon chopped fresh rosemary (or 1/2 teaspoon dried)
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional, plus additional to taste)
Canola or vegetable oil (for grilling)
Optional for serving: Herby Avocado Sauce; these also make delicious mushroom burgers

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.

Nutrition Facts : ServingSize 1 (of 4), Calories 60 kcal, Carbohydrate 9 g, Protein 3 g, Fat 2 g, Fiber 1 g, Sugar 7 g

GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 10 servings

Number Of Ingredients 4

5 whole portobello mushrooms
Olive oil
Salt and cracked black pepper
Minced garlic

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



Grilled Portobello Mushrooms image

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

3 mushrooms portobello mushrooms
¼ cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

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

GRILLED PORTOBELLO MUSHROOMS RECIPE



Grilled Portobello Mushrooms Recipe image

Portobello mushrooms are the steaks of the vegetarian world. They are meaty, dense, and sturdy enough to hold up when grilled.

Provided by Diana

Time 10m

Yield 2

Number Of Ingredients 4

2 Whole portobello mushrooms, stems removed
2 TBS extra virgin olive oil (EVOO)
Sea salt
Ground black pepper

Steps:

  • Heat the Foreman grill to high.
  • Coat the mushrooms in EVOO, salt, and pepper on all sides.
  • Grill stem side down with the top closed for 4 to 5 minutes, depending on the thickness of the mushrooms.
  • Note: You can slice the mushrooms first and then grill them. This will take less time.

GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

These delicious grilled portobello mushrooms are coated in a tasty marinade of balsamic vinegar, olive oil, lemon juice, and garlic.

Provided by Vered DeLeeuw

Categories     Side Dish

Time 20m

Number Of Ingredients 7

2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic (minced)
1/2 teaspoon Diamond Crystal kosher salt ((or 1/4 teaspoon fine salt))
4 large portobello mushroom caps
2 tablespoons chopped parsley (for garnish)

Steps:

  • In a small bowl, whisk together the balsamic vinegar, olive oil, lemon juice, garlic, and kosher salt.
  • Wipe the mushrooms clean with a damp paper towel. Gently twist off or cut off the stems. Use a spoon to gently scrape out the gills.
  • Using a pastry brush, coat the gill side with about a third of the marinade.
  • Heat a 2-burner griddle, a grill pan, or an outdoor grill on medium heat. Grease the grill well.
  • Place the mushrooms, gill side down, on the grill. Grill until the gill side is browned and tender, 4-5 minutes.*
  • When the gill side is almost ready, brush the tops of the mushrooms with another third of the marinade.
  • Flip the mushrooms so that they're gill side up. Continue grilling them until they are browned and tender, 2-3 more minutes.
  • Transfer the mushrooms to a plate. Brush them with the remaining marinade, sprinkle them with parsley (if using), and serve.

Nutrition Facts : ServingSize 1 mushroom, Calories 96 kcal, Carbohydrate 7 g, Protein 3 g, Fat 7 g, Sodium 300 mg, Fiber 2 g, Sugar 2 g

GRILLED PORTOBELLO MUSHROOM SANDWICH



Grilled Portobello Mushroom Sandwich image

Grill portobello mushrooms to perfection for this Grilled Portobello Mushroom Sandwich recipe! You'll love biting into a Healthy Living mushroom sandwich!

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 2 servings

Number Of Ingredients 5

1/2 cup KRAFT Lite House Italian Dressing, divided
2 portobello mushroom caps, gills removed
2/3 cup fresh spinach leaves, cut into strips
1 tomato, cut into 4 slices
2 kaiser rolls, split

Steps:

  • Pour 1/4 cup dressing over mushrooms in shallow dish. Refrigerate 1 hour to marinate.
  • Heat grill to medium-high heat. Remove mushrooms from marinade; discard marinade. Grill mushrooms 5 min. on each side or until tender.
  • Place spinach and tomatoes on bottom halves of rolls; drizzle with remaining dressing. Cover with mushrooms and tops of rolls.

Nutrition Facts : Calories 270, Fat 3 g, SaturatedFat 0.5 g, TransFat 1 g, Cholesterol 0 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g

COLLIN'S GRILLED PORTABELLO MUSHROOMS



Collin's Grilled Portabello Mushrooms image

My son does not like veggies in any form. We tell him that this is grilled meat and he believes it! This is a marinated portabello mushroom that can either be grilled or broiled. Serve as you would sandwich or this is great on its own.

Provided by Pottermom

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 10

6 portabella mushroom caps
3 tablespoons extra virgin olive oil
6 cloves roasted garlic
1/4 cup crumbled blue cheese
3 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon thyme
1 teaspoon oregano
salt and pepper
3 tablespoons margarine

Steps:

  • Dust mushroom caps throughly. Place bottom side up in a baking pan. Mix extra virgin olive oil, balsamic vinager, and herbs. Pour over mushrooms and marinade for about one hour. Take roasted garlic and blue cheese and butter and put in a food processor and process until smooth. Place mushroom caps on the grill bottom side down and grill about 3 minute flip over and divide the blue cheese mixture between mushroom caps. Grill about 5 minutes or until the cheese mix. is melted.

GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS



Grilled Portobello Mushrooms, Sweet Peppers and Onions image

Categories     Mushroom     Onion     Pepper     Vegetable     Vegetarian     Grill/Barbecue     Bon Appétit

Yield Serves 8

Number Of Ingredients 8

1/2 cup balsamic vinegar
1/4 cup olive oil (preferably extra-virgin)
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
6 4-inch portobello mushrooms, stemmed, gills cut out and discarded
2 large red bell peppers, halved, seeded
2 large yellow bell peppers, halved, seeded
2 large red onions, cut into 1/2-inch-thick rounds

Steps:

  • Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
  • Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
  • Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.

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