Grilled Portobello Mushrooms With Garlic Cheese And Pine Nuts Recipes

PESTO-STUFFED GRILLED PORTOBELLOS

Steps:

• Remove stems from mushrooms and finely chop stems.
• Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
• Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

GRILLED PORTOBELLO MUSHROOMS WITH GARLIC, CHEESE AND PINE NUTS

Steps:

• Trim the stems off the mushrooms.
• Using a moist paper towel, wipe the caps clean.
• Using a sharp object, such as the tip of a metal skewer, poke a series of holes in the gill side of the mushroom caps.
• Insert garlic slivers in some holes, cheese slivers in others, rosemary leaves in others, and pine nuts in the remaining holes.
• Combine 1/2 cup vinegar and the salt and pepper in a mixing bowl and whisk until the salt is dissolved.
• Whisk in the oil and the basil.
• Pour some of the mixture in the bottom of a nonreactive baking dish and arrange the portobellos in it, gill side up.
• Swish the mushrooms to coat the bottom with marinade.
• Spoon the remaining marinade over the mushrooms, cover and refrigerate for as little as 30 minutes or as long as 3 hours.
• Preheat grill to high.
• When ready to cook, remove the mushroom caps from marinade.
• Strain the marinade if the basil looks wilted.
• Whisk the remaining 2 tablespoons of vinegar into the marinade.
• Arrange the mushrooms on the grill grate, gill side down.
• Grill for 3 minutes.
• Turn over and spoon the reserved marinade onto the caps.
• Continue grilling until browned and tender,(reducing heat if necessary) 4 to 6 minutes, rotating the caps 45 degrees after 2 minutes to create a crosshatch of grill marks.
• Remove from grill and serve immediately.

PORTOBELLO MUSHROOM GRILLED CHEESE

Steps:

• On a slice of bread, layer two slices of cheese, Portobello mushroom cap, two more slices of cheese, then close sandwich with second slice of bread. Spread both sides of sandwich with softened butter and grill in a pan over medium-low heat on both sides until bread is golden and cheese is melted. Cut in half and serve warm.

GRILLED PORTOBELLO MUSHROOMS & SHALLOTS WITH ROSEMARY-DIJON

Steps:

• Thread shallots through roots and stem ends onto 2 metal skewers.
• Scrape most of the gills out of the mushrooms.
• Using sharp knife, cut ¼-inch slits, spaced ½ inch apart, in crosshatch pattern on non-gill side of mushrooms.
• Brush shallots and mushrooms evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
• Whisk remaining 3 tablespoons olive oil, garlic, lemon juice, mustard, rosemary, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl, set aside.
• Grill vegetables over medium heat, brushing with sauce, turning several times, until tender and caramelized, 16 to 18 minutes (move vegetables as needed to ensure even cooking).
• Transfer vegetables to platter; remove skewers from shallots and discard any charred outer layers.
• Re-whisk remaining marinade, pour over vegetables, and serve.

MARINATED GRILLED PORTOBELLO MUSHROOMS

Steps:

• Heat the grill to medium.
• Whisk together the vinegar, mustard, garlic, red pepper flakes, thyme, and parsley in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper. The marinade can be made 4 hours in advance and chilled.
• Brush both sides of the mushrooms with the oil and season with salt and pepper. Place the mushrooms on the grill, cap side down, and grill until golden brown and slightly charred, 4 - 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, 3 - 4 minutes longer.
• Remove the mushrooms from the grill and cut into 1/2" thick slices. Place the mushrooms in a bowl, add the marinade and toss to coat.
• Let marinate at room temperature for 30 minutes before serving. The marinated mushrooms can be made 4 hours in advance and chilled.