Marinated Portabella Mushroom Salad With Blue Cheese And Bacon Recipes

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:

• 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.

BACON AND CHEESE STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Wash the portobellos then scrape out the gills and remove the stems.
• Place them cap down in a pan then drizzle 2 tbsp of olive oil over them.
• Roast in the oven for 12 minutes.
• While they are roasting, in a skillet over medium heat add a tbsp of olive oil.
• Chop the onions up and put them to the skillet. Cook until they start to brown, about 5 minutes.
• Add the bacon and cook for an additional 2 minutes.
• Remove from heat and stir in the cream cheese.
• Take the mushrooms out of the oven salt and pepper them, then turn them over and salt and pepper them again.
• Spread the mixture onto the mushrooms.
• Distribute the Parmesan cheese over each mushroom.
• Distribute the Mozzarella Cheese on each mushroom.
• Place back into the oven for 5 minutes.
• Take out and enjoy!

MUSHROOM BACON

Steps:

• Preheat the oven to 300 degrees F, line 2 baking sheets with parchment paper and line a third baking sheet or pan with paper towels. Brush each parchment-lined baking sheet with about 1 tablespoon of vegetable oil. Place the mushroom slices in a single layer, very close together, on the parchment and brush lightly with the remaining vegetable oil.
• Bake the mushrooms until slightly softened and brown, 25 to 30 minutes, then flip the mushrooms over, rotate the pans in the oven and bake until the mushrooms are well-browned and the edges are crispy, another 30 to 35 minutes. Remove from the oven and transfer to the paper-towel lined baking sheet to dry for a few minutes. (Leave the oven on.)
• In a large bowl, whisk together the molasses, soy sauce, brown sugar, garlic powder and paprika. Carefully toss the baked mushrooms in the marinade until evenly coated. Place half the marinated mushroom strips in a single layer (it's ok of they overlap) into a large metal steamer basket or colander that fits snugly into a large, heavy metal pot.
• Prepare a stovetop smoker: Line the bottom of a large, heavy metal pot with foil. Place two large handfuls of applewood chips in the bottom of the pot. Place the pot over medium heat and use a lighter to light a few of the wood chips. Once the chips are smoking, place the mushroom-filled steamer basket or colander inside the pot, then place a tight-fitting lid on top. Allow the mushrooms to smoke for 5 to 10 minutes, depending on how strong of a smoky flavor you want. Repeat with the second batch.
• After the mushrooms are smoked, return them to the baking sheets in a single layer. Sprinkle with salt and a few grinds of pepper and return to the oven until crisp, 3 to 5 minutes. Refrigerate in an airtight container for up to 5 days. Reheat in a low oven before serving.

GRILLED PORTOBELLO MUSHROOMS WITH BLUE CHEESE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place mushrooms, gill-side up, on a work surface; fill each with 1 ounce blue cheese.
• Cook mushrooms, blue cheese-side up, on the preheated grill, rotating every 5 minutes, until mushrooms are tender and cheese is melted, about 20 minutes.

SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
• Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

PORTOBELLO MUSHROOM SALAD

Steps:

• Heat balsamic and soy in a skillet and allow mushrooms to poach while the sauce reduces. Remove from heat and let cool. In a mixing bowl toss with onion, spinach and tomatoes. Serve chilled, family style, garnishing with fresh dill.

ROASTED PORTOBELLO MUSHROOMS WITH BLUE CHEESE

Steps:

• Preheat oven or toaster oven to 425 degrees F (220 degrees C).
• Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
• Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.

PORTOBELLO MUSHROOM SALAD

Steps:

• Arrange the mushrooms and celery on a platter and scatter the parsley leaves around. Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons. Season the salad with salt and lots of black pepper and toss with your finger tips to combine. Using a vegetable peeler, shave cheese and scatter a couple of handfuls Parmigiano-Reggiano over the salad.

MARINATED AND STUFFED PORTOBELLO MUSHROOMS WITH PARMESAN-HERB BREADCRUMBS

Steps:

• Position an oven rack 4 inches from the broiler and preheat the broiler to high.
• Whisk together 1/4 cup of the oil, the vinegar and mustard in a 9- by 13-inch baking dish. Season with salt and pepper. Dip each mushroom cap in the marinade, turning to coat on all sides. Let the mushrooms sit in the marinade for 15 to 20 minutes.
• Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until just beginning to soften, about 2 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the squash, zucchini and tomatoes, sprinkle with salt and pepper and saute until beginning to soften, 4 minutes.
• Mix together the panko, Parmesan and parsley in a small bowl. Season with salt and pepper and set aside.
• Heat a grill pan over medium-high heat. Grill the mushrooms, cap-side down, until slightly charred, about 3 minutes per side. Wipe out the baking dish with a paper towel and return the mushrooms to the baking dish, cap-side down. Divide the sauteed vegetables among the mushroom caps. Cover the vegetables with the panko mixture, drizzle with a bit of olive oil and place under the broiler until browned, about 2 minutes. Serve hot or at room temperature.

MARINATED MUSHROOM SALAD

Steps:

• In a small bowl, whisk together 1/4 cup of the lemon juice, salt, garlic, pepper, basil, and oregano. Gradually add 3/4 cup of the olive oil, whisking constantly.
• In a large bowl, combine the mushrooms and marinade and toss to coat evenly. Cover and refrigerate for at least 24 hours. Let come to room temperature before serving.
• Preheat a grill to medium-high.
• Skewer the cherry tomatoes. Drizzle the skewers with the remaining 1 tablespoon of lemon juice and olive oil. Place on the grill and grill just until the skins begin to char, about 3 minutes. Remove from the skewers.
• Compose salad of lettuce, mushrooms, Bocconcini, salami, and grilled cherry tomatoes.

MARINATED PORTOBELLO MUSHROOMS

Steps:

• In a nonporous glass dish or bowl, combine the mushrooms, vinegar, rosemary, and salt and pepper. Stir to coat. Cover, and refrigerate for at least 30 minutes.
• Preheat grill for high heat.
• Brush grate with oil, and arrange marinated mushrooms on hot grill. Turn after 2 to 3 minutes, and continue grilling until mushrooms are heated through and look wilted and black. Serve hot off the grill.

CRISPY PORTOBELLO MUSHROOM "BACON"

Steps:

• Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper and set an oven-safe baking/cooling rack on top for crispiness (if you don't have a cooling / baking rack, just omit - it helps the "bacon" get crispier but isn't necessary).
• Prepare marinade by adding avocado oil, maple syrup, apple cider vinegar, coconut aminos, paprika, salt, liquid smoke, miso paste, and black pepper to a medium mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more liquid smoke or paprika for smokiness, pepper for spice, vinegar for acidity, maple syrup for sweetness, or salt to taste.
• Once the marinade is seasoned to your liking, add the sliced mushrooms to the bowl and gently toss / stir to coat. I prefer using my hands to toss the mushrooms in order to handle them more carefully and coat them more thoroughly.
• Lay mushrooms on the oven-safe baking/cooling rack set over the parchment-lined baking sheet (or just directly on the parchment paper) and spread into an even layer, making sure the mushrooms are touching as little as possible.
• Bake for 15-25 minutes in the top third of the oven, or until darker golden brown in color and fragrant. How long you bake the mushrooms depends on how crispy you like your mushroom "bacon." Check at the 15-minute mark and every 5 minutes thereafter to check for doneness.
• Remove from oven, peel off of cooling rack, and enjoy immediately with your favorite breakfast items, such as roasted sweet potatoes or in a scramble. Would also be delicious in vegan/vegetarian BLT sandwiches, wraps, or salads!
• Store leftovers covered in the refrigerator up to 3-4 days and reheat in the microwave or on the stovetop until warm. Not freezer friendly.

PAN SEARED PORTOBELLO MUSHROOMS WITH BACON AND BLUE CHEESE

Steps:

• Place a large saute pan over medium high and add 1 to 2 tablespoons of olive oil.
• Add the bacon and cook until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon and set aside.
• Add the portobello mushrooms to the rendered bacon fat and season them with salt and pepper. Cook 3 to 4 minutes, and once golden brown, flip. Season again with salt and pepper and cook until golden brown, another 3 to 4 minutes.
• Remove the mushrooms from the pan to a platter.
• Add the onion, season with salt and pepper, and cook for 4 to 5 minutes, or until the onion is translucent.
• Add the butter and then toss back in the bacon and then sprinkle the flour over the onion bacon mixture. Cook, stirring constantly, for 1 to 2 minutes, or until the flour begins to look sandy.
• Slowly pour in the chicken stock and scrape up any brown bits on the bottom of the pan. Once the gravy starts to thicken and simmer, pour in the milk.
• Add the blue cheese and cook until the gravy coats the back of a spoon, about 5 minutes. Taste and adjust seasoning.
• Add the parsley, spoon the gravy on top of the mushrooms and serve.

BALSAMIC-MARINATED STUFFED PORTOBELLO MUSHROOMS

Steps:

• Combine the minced garlic, olive oil and balsamic in a small bowl. Divide the Portobello mushrooms between two gallon-sized resealable bags (two per bag) and pour half of the marinade into each. Toss to coat the mushrooms in the marinade and then place in the refrigerator for at least 30 minutes, or up to a couple of hours.
• Once mushrooms are done marinating, preheat the oven to 350 degrees Fahrenheit and begin to make the stuffing. Melt the butter in a medium sauté pan over medium-high heat. Once the butter has melted most of the way, add the sage leaves. Let the butter finish melting and continue to cook until brown specks begin to appear. Remove the sage leaves and reserve for later.
• Add the breadcrumbs and panko to the butter on the stove. Chop up the reserved sage leaves and add those back in as well. Cook over medium heat until the breadcrumb mixture begins to turn light golden brown. Pour into a large mixing bowl and set aside.
• Spray the same sauté pan with some nonstick cooking spray and then add the bacon. Cook until golden and just crispy. It is important not to overcook the bacon in this step. Once cooked, remove from pan and set on a plate lined with a paper towel to drain.
• Next, in the same sauté pan and using the grease from the bacon, add the sausage. Cook until lightly browned, then add to the mixing bowl with the breadcrumbs. Chop up the bacon and add that as well. Finally, add the cheese.
• Remove the mushrooms from their plastic bags and place on a baking sheet lined with aluminum foil. Pour any remaining marinade into the stuffing mixture and stir to coat. Divide the stuffing up amongst the four Portobellos and place in the oven. Bake for 15 minutes.
• Remove from oven and let cool slightly before serving. Perfect when paired with a light green salad.