Grilled Balsamic Portabella Mushrooms Recipes

GRILLED PORTOBELLO MUSHROOMS

Grilled Portobello Mushrooms image

Provided by Food Network

Time 3h35m

Yield 10 servings

Number Of Ingredients 4

Ingredients

5 whole portobello mushrooms
Olive oil
Salt and cracked black pepper
Minced garlic

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

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

Ingredients

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 WITH BALSAMIC MARINADE

Grilled Portabella Mushrooms With Balsamic Marinade image

I've used this recipe for years....unfortunately I've forgotten the original source. It's a great dish to offer at a barbecue instead of the same tired old veggie burger. The marinade is very tart and makes a lovely grilled portabella sandwich, but it would also be delicious sliced and placed on top of a nice leafy green salad. I'm posting the recipe as copied onto a piece of paper years ago, but you'll notice the dressing instructions are incomplete - sorry! I usually just grill or broil these and eat them on a bun with some red onion, lettuce, and Vegenaise (vegan mayo), if available.

Provided by groovyrooby

Categories Vegetable

Time 20m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 15

Ingredients

1 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1/4 teaspoon kosher salt
1/4 teaspoon white pepper (I just use freshly ground black pepper)
2 garlic cloves, minced
6 portabella mushroom caps (about 1 1/2 lbs.)
cooking spray
1 tablespoon olive oil
1 1/2 cups sliced onions
1/4 cup mayonnaise
1 teaspoon bottled minced roasted garlic
6 whole wheat kaiser rolls or 6 hamburger buns
6 curly lettuce leaves
6 slices tomatoes

Steps:

Combine first 6 ingredients in a large zip-top plastic bag. Add caps to the marinade. Seal and marinate in fridge up to 24 hours.
Prepare grill or broiler.
Remove caps and discard marinade. Place caps on grill rack or broiler coated with spray. Cook 5 minutes or until tender.
Heat oil over medium-high heat. Add onion. Cover and cook ten minutes or until golden, stirring frequently. (at this point I assume you mix the onions and garlic into the mayo, but I've never actually used this step).
Assemble grilled portabella sandwiches with one cap per bun, plus any lettuce, mayo, tomato, onion, or other garnish that you like. Or slice the portabellas into strips and enjoy as a topping for a mixed green salad with onion, tomato, etc.