Grilled Garlic Mushrooms And Tomatoes Recipes

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.

GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA

Steps:

• Prepare the barbecue (medium-high heat).
• Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
• Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

GRILLED MUSHROOMS IN FOIL PACKETS

Steps:

• Cut four 12-by-12-inch squares of heavy aluminum foil, or eight squares of regular aluminum foil (stack two sheets each of the lighter foil to make four squares).
• In a large bowl, combine the mushrooms, herbs, garlic, salt and pepper, and olive oil. Use a large spoon to blend the ingredients.
• Brush the dull side of the aluminum squares with olive oil, and divide the mushrooms among the four squares. Fold the squares over and crimp the edges together to form well-sealed packets. Place on a hot grill, and grill 20 to 25 minutes. Remove one packet from the grill, and place on a plate. Carefully open it to check for doneness. The mushrooms should be tender and juicy. Either transfer to plates or bowls (there will be lots of juice), or cut the packets and eat the mushrooms directly from them. Have lots of crusty bread on hand to sop up the juices.

GRILLED TOMATOES

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
• Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.

GRILLED GARLIC MUSHROOMS AND TOMATOES

Steps:

• Heat gas or charcoal grill. In medium bowl, mix mushrooms, garlic, oil and vinegar.
• Place mushroom mixture in grill basket (grill "wok"). Place basket on grill over medium heat. Cook 5 to 7 minutes, shaking basket or stirring once or twice, until mushrooms are tender.
• Add tomatoes; cook and stir 1 minute longer or until tomatoes are hot. Pour into serving bowl. Sprinkle with parsley.

GRILLED GARLIC MUSHROOMS

Steps:

• 1. Heat 1 butter and oil over medium-high heat. Add shallots and garlic, cook, stirring, until slightly softened, and translucent, about 3 minutes.
• 2. You'll need a grill-proof dish, or alternatively, you could prepare these in foil packets (I use a glazed clay dish).
• 3. Layer mushrooms and butter bits, seasonings each layer with salt and cracked black pepper. Drizzle with sherry
• 4. Cover dish with foil. Grill over low coals about 20 minutes, or until cooked through, stirring occasionally.

BYRDHOUSE MARINATED TOMATOES AND MUSHROOMS

Steps:

• Whisk together the balsamic vinegar, vegetable oil, sugar, salt, and pepper in a bowl; add the tomatoes, mushrooms, onions, and basil; toss until evenly coated. Cover and chill in refrigerator at least 3 hours. Stir before serving.

SESAME GARLIC GRILLED MUSHROOMS

Steps:

• Prepare the mushrooms. Wash thoroughly, then chop into halves or quarters. If your baby bellas are on the large side, I recommend chopping into quarters.
• In a large ziplock bag, combine soy sauce, honey, olive oil, lemon juice, ginger powder, pepper, and garlic. Shake the bag up to combine well, then add the chopped mushrooms. Gently rotate the bag to coat the mushrooms, then press out as much air as possible.
• Refrigerate for 30 minutes prior to skewering.
• Preheat grill to medium-high.
• Skewer the mushrooms, then place the skewers directly onto the grill grates. Cook 8 minutes, rotating once at the halfway point. Remove from the grill and enjoy!

GRILLED CHERRY TOMATOES

Steps:

• Place tomatoes on a double thickness of heavy-duty foil (about 24 in. x 12 in.). In a small skillet, saute garlic and oregano in butter for 2 minutes. Pour over tomatoes. Fold foil around tomatoes and seal tightly., Grill, covered, over medium heat for 4-5 minutes on each side or until tomatoes are heated through. Open foil carefully to allow steam to escape.

GRILLED MUSHROOMS WITH GARLIC AND PARSLEY BUTTER

Steps:

• Preheat a grill. Preheat the oven to 350 degrees F.
• Combine butter, garlic, and 1/2 cup of the parsley, and mix well. Season with salt and pepper, to taste.
• To prepare the mushrooms, remove stems, lightly coat with olive oil, and grill until tender. Place a spoonful of the butter mixture on each mushroom, and bake until butter is melted, approximately 3 minutes.
• To serve, place on large platter, and sprinkle with remaining parsley.