Grilled Portabello Mushroom Bruschetta Recipes

PORTOBELLO MUSHROOM BURGER WITH BRUSCHETTA TOPPING

Steps:

• Mix roma tomatoes, basil, Parmesan cheese, balsamic vinegar, garlic, olive oil, kosher salt, and black pepper in a bowl and refrigerate to blend flavors, 1 to 2 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Grill portobello mushrooms with gill sides up on an upper rack of the grill until juicy and hot, about 15 minutes. Spoon tomato mixture into mushroom caps to cover entire cap. Continue grilling until topping is heated through, another 15 to 20 minutes. Top with horseradish Cheddar cheese if desired; grill until cheese has melted, 1 to 2 more minutes. Serve on kaiser rolls.

PORTOBELLO MUSHROOM BRUSCHETTA

Steps:

• Toast bread in 350 degree F oven until golden brown, about 10 minutes. Rub lightly with garlic clove while still warm.
• Remove gills from mushrooms with spoon and cut into 1/4-inch thick slices. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat. Keep mushrooms warm, covered.
• Top toasted bread with sauteed mushrooms and tomato relish. Garnish with basil.
• Cut tomatoes in quarters, combine red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.

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.

PORTOBELLO MUSHROOM BRUSCHETTA

Steps:

• Preheat oven to 425F.
• Remove the stem from the portobello mushrooms and discard. Chop the mushroom into peices about 1/2 inch thick.
• Heat oil in a skillet over medium heat. Saute the mushrooms, stirring often, until they soften, are cooked through and start to brown on the outside a little. Remove from the heat, season with salt and pepper and let cool slightly.
• Slicing on an angle, cut 10 baguette slices that are about 1 inch thick. Place them on a baking sheet or pizza stone.
• Top the baguette slices with both mozzarella and parmesan cheeses. Bake in the oven for about 7-8 minutes, or until the baguettes are toasted and the cheese bubbly.
• Take the baguette slices out of the oven and assemble the bruschetta by topping each with some of the sauteed portobello mushrooms. Drizzle some balsamic glaze on top and sprinkle with parsley.
• Serve warm.

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.

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:

• 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:

• 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 PORTABELLO MUSHROOM BRUSCHETTA

Steps:

• Clean the portabellas by wiping them with damp paper towels or a damp cloth. Remove the stems and chop them.
• Sautee the chopped stems and garlic in olive oil and season with 1/2 teaspoon of the lemon juice and salt and pepper to taste. You could do this ahead of time.
• Brush the tops of the portabellas lightly with olive oil and place them top down on a moderately hot BBQ grill for about ten minutes, until their edges show browned grill marks.
• Turn the mushrooms over and spread the stem and garlic mixture over their undersides (brush on some more olive oil too if you like). Grill for another five or so minutes.
• Remove the cooked mushrooms from the grill, drizzle with the remaining lemon juice and set them aside to cool down.
• Meanwhile slice your baguette and lightly toast them (this works for me on the top rack of the BBQ for just a few minutes).
• Once the mushrooms are cool enough to handle, cut them into quarters or slice them. Arrange the pieces on the slices of toasted baguette, sprinkle with parsley and serve.