Grilled Portobello Mushrooms With Balsamic Recipes

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GRILLED PORTOBELLO MUSHROOMS -ITALIAN STYLE

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 7



Grilled Portobello Mushrooms -Italian Style image

Steps:

  • Arrange mushrooms in a shallow glass dish. In a bowl whisk together lemon juice, vinegar, garlic and salt and pepper to taste. Add the oil, a little at a time, whisking until combined well. Stir in the herbs. Pour dressing over mushrooms, turning to coat, and marinate for 15 minutes. Heat grill pan until hot. Add mushrooms and grill for 3 minutes on each side, basting with marinade, or until just firm.
  • Recommended Wine: 1994 Coturri Albarello, Sonoma

4 large Portobello mushrooms, stemmed and cleaned
2 tablespoons fresh lemon juice
I tablespoon Balsamic vinegar
2 large garlic cloves, crushed and minced to a paste
Salt and freshly ground black pepper
1 cup extra-virgin olive oil
1 tablespoon minced fresh herbs, such as thyme leaves, chives. tarragon or basil, or a combination

GRILLED PORTOBELLO MUSHROOMS

Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!

Provided by BFOLLICK

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 1h20m

Yield 3

Number Of Ingredients 5



Grilled Portobello Mushrooms image

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.

Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g

3 mushrooms portobello mushrooms
¼ cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

GRILLED PORTABELLA MUSHROOMS WITH BALSAMIC MARINADE

I've used this recipe for years....unfortunately I've forgotten the original source. It's a great dish to offer at a barbecue instead of the same tired old veggie burger. The marinade is very tart and makes a lovely grilled portabella sandwich, but it would also be delicious sliced and placed on top of a nice leafy green salad. I'm posting the recipe as copied onto a piece of paper years ago, but you'll notice the dressing instructions are incomplete - sorry! I usually just grill or broil these and eat them on a bun with some red onion, lettuce, and Vegenaise (vegan mayo), if available.

Provided by groovyrooby

Categories     Vegetable

Time 20m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 15



Grilled Portabella Mushrooms With Balsamic Marinade image

Steps:

  • Combine first 6 ingredients in a large zip-top plastic bag. Add caps to the marinade. Seal and marinate in fridge up to 24 hours.
  • Prepare grill or broiler.
  • Remove caps and discard marinade. Place caps on grill rack or broiler coated with spray. Cook 5 minutes or until tender.
  • Heat oil over medium-high heat. Add onion. Cover and cook ten minutes or until golden, stirring frequently. (at this point I assume you mix the onions and garlic into the mayo, but I've never actually used this step).
  • Assemble grilled portabella sandwiches with one cap per bun, plus any lettuce, mayo, tomato, onion, or other garnish that you like. Or slice the portabellas into strips and enjoy as a topping for a mixed green salad with onion, tomato, etc.

1 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1/4 teaspoon kosher salt
1/4 teaspoon white pepper (I just use freshly ground black pepper)
2 garlic cloves, minced
6 portabella mushroom caps (about 1 1/2 lbs.)
cooking spray
1 tablespoon olive oil
1 1/2 cups sliced onions
1/4 cup mayonnaise
1 teaspoon bottled minced roasted garlic
6 whole wheat kaiser rolls or 6 hamburger buns
6 curly lettuce leaves
6 slices tomatoes

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