GRILL MUSHROOMS RECIPES

GRILLED STUFFED PORTOBELLO MUSHROOMS RECIPE | ALLRECIPES

Grilled Stuffed Portobello Mushrooms Recipe | Allrecipes image

A good dish that goes with almost anything year round. You can double this recipe and serve as a main dish with rice. Enjoy!

Provided by Michael

Categories Vegetarian Recipes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

½ cup finely chopped red bell pepper
1 clove garlic, minced
¼ cup olive oil
¼ teaspoon onion powder
1 teaspoon salt
½ teaspoon ground black pepper
4 portobello mushroom caps

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.

Nutrition Facts : Calories 156.5 calories, CarbohydrateContent 7.3 g, FatContent 13.8 g, FiberContent 2.1 g, ProteinContent 3.1 g, SaturatedFatContent 1.9 g, SodiumContent 589.4 mg, SugarContent 2.8 g

GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC RECIPE | ALEX ...

Grilled Portobello Mushrooms with Balsamic Recipe | Alex ... image

Provided by Alex Guarnaschelli

Total Time 1 hours 25 minutes

Prep Time 35 minutes

Cook Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

6 cloves garlic, unpeeled
1 cup extra-virgin olive oil
Kosher salt
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary

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.

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