Easy Grilled Portabella Mushrooms Recipes

GRILLED PORTOBELLO MUSHROOMS

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.

EASY GRILLED PORTOBELLO MUSHROOMS

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
• Clean the portobello mushrooms and remove the stems. Drizzle the gill sides with the olive oil and use your hands to rub all over the mushrooms, including the bottoms. Then drizzle the gill sides with balsamic vinegar, sprinkle with kosher salt, and add several grinds of black pepper.
• Place the mushrooms directly on the grill grates gill side up and grill 10 to 14 minutes until tender and juicy. Liquid will pool in the cap. Flip the mushrooms (this drains the liquid into the grates) and cook for an additional 2 to 3 minutes until browned.

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.

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.

GRILLED BALSAMIC PORTABELLA MUSHROOMS

Steps:

• Mix together the vinegar, oil, garlic, basil and seasonings.
• Place the mushroom (Smooth side down) in a baking dish.
• Pour the dressing over the mushrooms.
• Allow to marinate for 10 minutes, turning once.
• Grill for 5-7 minutes, turning once.
• Slice and serve on salads,sandwiches or pizzas.

EASY GRILLED PORTABELLA MUSHROOMS

Steps:

• Brush olive oil on the mushroom slices, sprinkle with lemon pepper.
• Grill over indirect heat 8-10 minutes per side.

GRILLED STUFFED PORTOBELLO MUSHROOM CAPS

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.

CONTEST-WINNING GRILLED MUSHROOMS

Steps:

• Thread mushrooms on four metal or soaked wooden skewers. Combine butter, dill and garlic salt; brush over mushrooms., Grill, covered, over medium-high heat until tender, 10-15 minutes, basting and turning every 5 minutes. Serve with grilled lemon wedges if desired.

EASY PORTOBELLO MUSHROOM SAUTE

Steps:

• Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.