Grilled Portabello Mushroom Bruschetta Recipes

PORTOBELLO MUSHROOM BRUSCHETTA

Steps:

• Mix 2 cloves of garlic (pressed), with 2 Tbs of olive oil in small bowl. Use this as a marinade for the portobello mushrooms and coat them using a pastry brush. Season with salt and pepper, then heat a large grilling pan and cook them for 6 minutes, so each side for 3 minutes.
• While the portobellos cooking, mix the chopped tomatoes, remaining olive oil, garlic, basil in small bowl. Divide the portobello mushrooms on small plates top them with the tomato filling, enjoy.

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.

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.

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.