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.

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 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.

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.

GRILLED PORTABELLA MUSHROOMS

Steps:

• Remove stems of mushrooms and wipe them with a damp cloth.
• Preheat the broiler or grill.
• Mix oil, vinegar, herbs and garlic in a bowl.
• Brush mushrooms with the mixture.
• Grill or broil the mushrooms 3-5 minutes per side or until soft and brown.

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 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.

GARLIC-HERB PORTABELLA MUSHROOMS

Steps:

• Place mushrooms in a quart size zip lock bag combine remaining ingredients except cheese and pour over the top of the mushrooms.
• Marinate for 1-2 hours, tossing once or twice.
• Remove from marinade and cook on hot grill for 3 minutes on each side watching carefully not to burn.
• Serve as a side dish, main course, or on a roll (burger substitute).
• Topped with shaved cheese.

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.