Grilled Portabella Mushroom Steak Recipes

GRILLED PORTOBELLO MUSHROOMS

Steps:

• Carefully remove stems from PORTOBELLO MUSHROOM CAPS; wipe mushrooms clean with a paper towel; cut into 1" slices; place in a 8" x 10" baking dish.
• In a mixing bowl, whisk together WHITE WINE, WATER, OLIVE OIL, GARLIC, ITALIAN SEASONING, SALT, PEPPER; pour over the sliced mushrooms.If you need more liquid for the marinade, add small amounts of additional white wine, or water, or both...your choice.
• Cover the dish with a lid or plastic and marinate for 30 minutes. Alternatively, you can cover and marinate the mushrooms up to 8 hours in the refrigerator.
• Preheat the grill to medium-high heat and spray a grill basket with cooking oil. Remove MUSHROOMS from baking dish and drain off excess marinade.
• Place the mushrooms in the prepared grill basket directly on the grate of the hot grill. Close the lid and allow mushrooms to grill for 5 minutes.
• Carefully lift the lid and use tongs to move the mushrooms around in the basket to promote even heating. Close lid and resume grilled for 5 minutes until thoroughly cooked.You may wish to add yet another 5 minutes to the grilling time.
• Carefully remove the grilled mushrooms; cover and allow to cool slightly. Serve warm, or allow to completely cool and store in an airtight container up to 3 days.

PORTOBELLO STEAKS

Steps:

• Remove stems and clean the mushrooms; set aside.
• Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
• Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
• Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.

GRILLED PORTOBELLO MUSHROOM STEAKS

Steps:

• In a baking dish large enough to hold the mushrooms in a single layer, whisk together olive oil, lemon juice, salt, and pepper. Lay in mushrooms, top down, and scatter half the fresh herbs on top. Marinate for about 20 minutes.
• Prepare an outdoor grill or indoor grill pan. Remove mushrooms from marinade. Grill mushrooms for 20 to 25 minutes, turning once. Remove from grill to a platter. Squeeze fresh lemon juice over mushrooms, and scatter on the rest of the fresh herbs. Serve hot or at room temperature.

MARINATED GRILLED PORTABELLA MUSHROOM RECIPE

Steps:

• Clean the mushrooms. Use a damp towel to gently wipe the mushrooms clean. Then use the dull side of a small paring knife to gently scrape off the gills from the underside of the mushroom. (This little extra step is important because this portion of the mushroom can become quite bitter when it's grilled.)
• Make the marinade. In a small mixing bowl, combine the tamari or soy sauce with the lime juice, scallion, garlic and chili paste. Then gradually mix in the oil and blend until smooth.
• Marinate. Place the two mushrooms in a large zip-lock bag and pour the marinade over them. Use your hands to ensure the marinade is evenly covering both sides of the mushrooms. Place the bag in the refrigerator to marinate for at least 6 hours, and ideally overnight.
• Grill. The next day, when you're ready to cook, preheat your BBQ or stove-top grill. Remove the mushrooms from the bag, gently shaking any excess marinade back into the bag. (Save this for later!) Put the mushrooms on a large plate and season both sides with the salt and pepper. Place the mushrooms on the preheated grill -- if you don't hear a sizzle, take them off until it's hot enough! They will not grill and caramelize properly unless the grill is hot enough! Grill the mushrooms until they are nicely charred and tender, about 3 or 4 minutes per side.
• Slice and serve. After the mushrooms have slightly cooled, cut them into then slices, place them on serving plate and drizzle with the remaining marinade. Unlike when you're cooking "real" meat, this is totally safe to do! The mushrooms can be served, hot, warm, room temperature or chilled in a salad!

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 MUSHROOM STEAKS

Steps:

• In a large and shallow baking dish, whisk all the marinade ingredients together. Taste and add more seasoning if desired (*note: the flavors will be concentrated).
• Add the mushrooms to the dish and liberally brush the marinade on all sides. You can also spoon it on. Let it sit for 10-20 minutes, flipping and brushing again midway through the marinating time.
• Heat a Grill, Grill Pan OR Skillet over medium-high heat. When fully heated, brush with oil and place the mushrooms on top (they should sizzle when they hit the pan). Don't move them once they are in the pan, just gently press down with a spatula or tongs. Give them a minimum of 4-5 minutes so they sear. Flip over and sear the other side, adding more oil if needed (you can also brush on more marinade). Grill until browned and tender about 4-5 minutes. Enjoy!

GRILLED PORTOBELLO MUSHROOMS RECIPE

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 PORTABELLA MUSHROOM STEAK

Steps:

• Coat grill, or grated iron skillet with non- stick cooking spray and heat on high for 5 minutes. Clean portabella mushrooms, & remove stems.
• While grill is heating up, mix together, EVOO, balsamic vinegar, garlic, Italian seasoning, and pepper. Place mushrooms on grill or iron skillet bottom side up. Drizzle with oil & vinegar mix. About 1 tablespoon each mushroom. Grill for 5-6 minutes or until mushroom is tender. Remove from heat.
• Serve as either an appetizer, main dish as a steak, or as a steak burger on your favorite bun & too with favorite toppings & mozzarella or provolone cheese. Great for a quick meal & a favorite among vegetarians!

THE BEST GRILLED PORTOBELLO MUSHROOM BURGER

Steps:

• In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning.
• Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
• Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
• Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
• Top the mushrooms with cheese during the last minute of cooking.
• While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
• To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

PORTOBELLO MUSHROOMS GRILLED LIKE A STEAK

Steps:

• Heat the grill pan. While waiting for the grill to be ready, make the sauce. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat until hot. Add the shallot and cook briefly until soft and light brown. Add 1 teaspoon of the thyme and stir, then add the red wine. Bring to a boil and cook until reduced to about 1/4-cup. Add the broth, return to a boil and continue to cook until reduced to about 3/4-cup. Season with salt and pepper.
• Measure 2 tablespoons sauce into a medium bowl and whisk in the red wine vinegar. While whisking rapidly, drizzle in 1 tablespoon of the olive oil. Season with salt and pepper. Set the vinaigrette aside until ready to assemble the dish. Whisk the butter into the remaining sauce, season with salt and pepper to taste and keep warm.
• In a medium bowl, whisk together the remaining 1/2-cup olive oil, the balsamic vinegar, the garlic and the remaining thyme. Holding the mushrooms one at a time over the bowl, spoon the marinade over them and let the excess run back into the bowl. Repeat until the mushrooms have been well coated all over Lay the mushrooms on a plate and season both sides with salt and pepper
• Brush or wipe a little olive oil on the grill. Place the mushrooms, gill side down, on the grill and cook, turning once, until browned on both sides and cooked through (about 4 minutes total). Remove and keep warm. Add the spinach to the vinaigrette and toss well. Divide among 4 plates. Top with the mushrooms, gill side up, and spoon the sauce onto the mushrooms.

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.