Bbq Portabella Mushroom Recipes

GRILLED PORTOBELLO MUSHROOMS

Steps:

• Several hours before cooking, place portobello mushrooms in a large sealable plastic bag. Pour in some olive oil, enough to coat all mushrooms, plus some excess. Sprinkle a little salt and some cracked pepper into the bag. Add about a tablespoon of minced garlic. Seal bag and shake. Refrigerate for a few hours.
• Preheat grill to high, remove the mushrooms from the bags and place on grill for 5 to 7 minutes per side or longer; you really can't overcook them. Flip them every few minutes or so.

GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC

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.

PORTOBELLO MUSHROOM BURGERS

Steps:

• Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
• Preheat grill for medium-high heat.
• Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

GRILLED PORTOBELLO MUSHROOM STEAKS

Steps:

• In a baking dish large enough to hold the mushrooms in a single layer, whisk together olive oil, lemon juice, salt, and pepper. Lay in mushrooms, top down, and scatter half the fresh herbs on top. Marinate for about 20 minutes.
• Prepare an outdoor grill or indoor grill pan. Remove mushrooms from marinade. Grill mushrooms for 20 to 25 minutes, turning once. Remove from grill to a platter. Squeeze fresh lemon juice over mushrooms, and scatter on the rest of the fresh herbs. Serve hot or at room temperature.

GRILLED PORTABELLA MUSHROOMS

Steps:

• Remove stems of mushrooms and wipe them with a damp cloth.
• Preheat the broiler or grill.
• Mix oil, vinegar, herbs and garlic in a bowl.
• Brush mushrooms with the mixture.
• Grill or broil the mushrooms 3-5 minutes per side or until soft and brown.

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.

BBQ PORTABELLA

Steps:

• Clean off the portabella cap, and cut stem close to cap, chop stem.
• Gently heat the olive oil in a saute pan, then add the peppers, onion, and stem ( I've added cubed tofu at this stage too) Saute all together until just tender Set the peppers, etc. aside for a moment and use a pastry brush dipped in the flavored olive oil in the bottom of the pan to oil the portabella cap ( both sides) Then, with the top side of the cap down, put all the peppers, etc. on the underside (up), transfer to the grill and cook for about 3-4 minutes.
• Put the cheese onto of the peppers, and grill until melted.
• Really good, I even like this, and I'm a confirmed carnivore! Vickie.