Contest Winning Grilled Mushrooms Recipes

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CONTEST-WINNING GRILLED MUSHROOMS



Contest-Winning Grilled Mushrooms image

Grilled mushrooms always taste good, but this easy recipe makes them taste even more fantastic. As the mother of two children, I love to cook entire meals on the grill. It's fun spending time outdoors with the kids. -Melanie Knoll, Marshalltown, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1/2 pound medium fresh mushrooms
1/4 cup butter, melted
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
Grilled lemon wedges, optional

Steps:

  • Thread mushrooms on four metal or soaked wooden skewers. Combine butter, dill and garlic salt; brush over mushrooms., Grill, covered, over medium-high heat until tender, 10-15 minutes, basting and turning every 5 minutes. Serve with grilled lemon wedges if desired.

Nutrition Facts : Calories 77 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 230mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

CHARMOON'S AWARD WINNING GRILLED PORTOBELLOS



Charmoon's Award Winning Grilled Portobellos image

Provided by Food Network

Categories     side-dish

Time P1DT1h

Yield 15 servings

Number Of Ingredients 15

5 pounds portobello mushrooms
Marinade, recipe follows
Olive oil, for grilling
1 cup water
3/4 cup tamari
3/4 cup dry chardonnay
3/4 cup light olive oil
1/2 cup Johnanisberg Riesling
1/4 cup Marsala
1/8 cup dry vermouth
1/8 cup balsamic vinegar
1/8 cup rice vinegar
1 tablespoon garlic
2 teaspoons fresh ginger root, peel
1/4 teaspoon sea salt

Steps:

  • Prepare a fire for grilling, if using coals, or set up a gas grill.
  • Clean the portabello mushrooms: cut off and discard the dirty stalk bottoms before turning the mushroom upside-down, to prevent loose dirt from falling onto the gills. Then, invert the mushroom (cap down), and remove the remaining stalk by cutting off the base of the cap. Set aside for later use.
  • With a cleaning brush, remove any loose dirt from the cap, and the underside. For a final cleaning, wipe the cap with a moistened towel. Lay the caps, gills down, on a cutting board. Cut through the caps to make cross section slices about 1/3 inch thick. Pile slices on a plate or tray.
  • Vigorously shake the marinade in the jar, then pour into a large bowl.
  • Brush the grill lightly with olive oil.
  • With tongs, grab 1 1/2 mushrooms worth of mushroom slices, and immerse briefly into the bowl of marinade. Loosen the tongs somewhat and quickly stir/swish the mushrooms around, to let all surfaces of the mushroom get coated. Then immediately pull the slices out, allow to drip-drain for a moment over the bowl, and spread, cut surfaces down, onto the grill.
  • Note: it is very important to not let the mushrooms sit too long in the marinade?the gills will get soggy, and the end result will be ruined. Grill the mushrooms until well browned on one side. Baste the upper sides with the marinade, and turn. Cook until second side is well grilled. (Total cooking time is 4 to 8 minutes, depending on fire temperature, the mushroom slice-thickness, and desired doneness.)
  • Remove mushrooms from the grill onto serving plate. Repeat with the remaining mushroom slices. Cool briefly, and enjoy!
  • Mix all the liquids into a sauce pan, and bring to a high simmer. While heating, coarsely chop the garlic and ginger, and stir into the heating liquid. Cook at a high simmer, uncovered, for a bout 20 minutes, stirring occasionally. Remove from heat, and allow to cool. Pour into a glass jar, seal with a tight lid, and refrigerate overnight. (Marinade can be used immediately, but flavors will improve overnight).

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