Grilled Portabella Mushrooms Fra Diavolo Recipes

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GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

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

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

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

GRILLED PORTABELLA MUSHROOMS FRA DIAVOLO



Grilled Portabella Mushrooms Fra Diavolo image

Make and share this Grilled Portabella Mushrooms Fra Diavolo recipe from Food.com.

Provided by That is Dr House to

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

4 portabella mushroom caps
1/2 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup dry white wine
1 tablespoon unsalted butter, melted
salt & freshly ground black pepper
1 lb mozzarella cheese, cut into long, thin strips
1 cup freshly grated parmigiano
4 basil sprigs
1/4 cup extra virgin olive oil
1 garlic clove, minced
1/4 teaspoon chili flakes
1/2 teaspoon dried oregano
1 cup fresh tomato sauce

Steps:

  • Score the mushroom caps and toss with olive oil and garlic then marinate for 30 minutes.
  • Heat a grill pan over med high heat for five minutes then add mushrooms top down. Cook 5 minutes then turn, sprinkle with wine, bursh with butter and coook five more minutes or until soft.
  • Sauce: heat oil in pot over medium heat. Add the garlic, chili, oregano and cook 1 minute then add the tomato and cook for five more.
  • Assembly:.
  • Preheat oven to 450. Place mushrooms top up in oiled roasting pan. Season with salt and pepper. Top with cheese. Bake for 10 minutes.
  • Serve: Spoon sauce onto plates. Top with the mushrooms and basil. Serve.

Nutrition Facts : Calories 793.8, Fat 69.1, SaturatedFat 22.4, Cholesterol 97.2, Sodium 1041.7, Carbohydrate 12.9, Fiber 2.3, Sugar 5.6, Protein 28.3

SHRIMP FRA DIAVOLO WITH GRILLED BREAD



Shrimp Fra Diavolo with Grilled Bread image

Provided by Aaron McCargo Jr.

Time 37m

Yield 8 appetizer portions

Number Of Ingredients 14

1 pound U-24 shrimp, peeled and deveined, tail-on
Salt and freshly ground black pepper
4 tablespoons olive oil, divided
6 tablespoons chopped fresh cilantro, divided
6 tablespoons chopped fresh basil, divided
6 tablespoons chopped fresh oregano, divided
1/4 cup extra-virgin olive oil
1 1/2 teaspoons crushed red pepper flakes, divided
4 tablespoons minced garlic, divided
1 loaf desired bread, such as Italian, sliced
1 small red onion, finely chopped
1/2 cup red wine
1 (15-ounce) can crushed tomatoes
1 lemon, juiced

Steps:

  • Sprinkle the shrimp with salt and pepper. Add 2 tablespoons olive oil to a medium saute pan and cook the shrimp, turning halfway, until they turn pink, 3 to 4 minutes. Place the shrimp onto a plate to rest.
  • Preheat a grill pan. In a medium bowl, add 3 tablespoons each of cilantro, basil and oregano. Add the extra-virgin olive oil, 1/2 teaspoon red pepper flakes, 2 tablespoons garlic and a dash of salt and pepper. Mix together and brush the with the garlic oil. Grill the bread for 2 minutes on each side.
  • In a saute pan over medium heat, add the remaining 2 tablespoons olive oil and onions. Cook, stirring occasionally, until the onions begin to soften and is translucent, about 5 minutes. Add the remaining 2 tablespoons garlic and cook, stirring, 30 seconds longer. Add the remaining 1 teaspoon red pepper flakes and the remaining 3 tablespoons each cilantro, basil and oregano. Stir together and cook for a minute. Pull the pan away from the flame and add the wine. Return the pan back to the heat and stir in the crushed tomatoes. Season with salt and pepper and simmer for 3 to 5 minutes. Add the lemon juice. Mix in the reserved cooked shrimp. Serve with the grilled bread.

GRILLED SEAFOOD PASTA FRA DIAVOLO



Grilled Seafood Pasta Fra Diavolo image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 18

1/2 cup olive oil
1 tablespoon red chili flakes
1 pound Campari tomatoes, halved
1 Anaheim chile pepper, halved and seeded
1/4 teaspoon kosher salt
2 lobster tails
1 pound linguini
8 ounces large shrimp, shelled and deveined
Kosher salt
2 shallots, finely chopped
1 clove garlic, finely chopped
1/2 cup white wine
8 ounces clams, scrubbed
3/4 cup freshly grated Parmesan
2 tablespoons freshly chopped parsley
1 tablespoon unsalted butter
Zest of 2 lemons
Freshly ground black pepper

Steps:

  • For the chili oil: Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Strain the oil into a heatproof container.
  • For the spicy tomato sauce: Heat a large nonstick grill pan over medium-high heat. Drizzle the tomatoes and chile with 2 teaspoons of the chili oil and sprinkle with the salt. Grill until charred and softened, 4 minutes per side. Transfer the tomatoes to a bowl. Coarsely chop the chile, then add to the bowl with the tomatoes.
  • For the pasta: Bring a large saucepan filled with salted water to a boil over medium-high heat. Add the lobster tails and cook until the shells turn red and the meat is opaque, 4 minutes. Transfer the tails to a cutting board. Continue to boil the water and add the linguine. Cook until the pasta has begun to soften but is still firm to the bite, stirring occasionally, 6 minutes. Drain, reserving 1/4 cup of the cooking water.
  • While the pasta is cooking, prepare the seafood. Gently cut through the top of the lobster shells using scissors to remove the tail meat, then slice each tail in half lengthwise. Transfer to a large bowl and add the shrimp. Drizzle over 1 1/2 tablespoons of the chili oil and 1 teaspoon salt and toss to coat.
  • Heat a large nonstick grill pan over medium-high heat. Grill the lobster tails and shrimp until cooked through, 4 minutes per side. Transfer the shrimp to a large bowl. Chop the lobster into 2-inch pieces and combine with the shrimp.
  • Heat 2 tablespoons of the chili oil in a large saucepan over medium-high heat. Add the shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 4 minutes. Add the spicy tomato sauce and white wine and bring to a boil. Add the clams and cook, covered, until they open, 4 to 6 minutes.
  • Add the pasta and reserved cooking water to the pan along with the Parmesan and toss to coat. Stir in the parsley, butter, lemon zest and salt and black pepper to taste. Add in the shrimp and lobster and drizzle with the remaining chili oil.

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