Grilledportabellomushroombruschetta Recipes

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.

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.

PORTABELLA MUSHROOM BRUSCHETTA

Steps:

• Toast bread in 350°F oven until golden brown, about 5 minutes.
• Rub lightly with garlic clove while still warm.
• Coarsely chop the mushrooms .
• In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add shallots and garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Season with salt and pepper. Remove skillet from heat. Keep mushrooms warm, covered.
• This can be made ahead,refrigerated and reheated at serving time.
• Tomato Relish:.
• Quarter tomatoes; combine with red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes.
• Top toasted bread with Sauteed mushrooms, tomato relish, shaved parmesan. Garnish with basil.

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.