Grilled Herbed Stuffed Bread Recipes

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GRILLED HERBED STUFFED BREAD



Grilled Herbed Stuffed Bread image

Skip the butter and top grilled rolls with tasty, Italian-seasoned cream cheese. The four-ingredient recipe is ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 2

Number Of Ingredients 4

1 oz reduced-fat cream cheese (Neufchâtel), softened
1/8 teaspoon Italian seasoning
Dash of garlic salt
2 crusty dinner rolls (4 inches long), cut crosswise in half

Steps:

  • Heat gas or charcoal grill for indirect heat as directed in owner's manual. Cut two 12x8-inch pieces of heavy-duty foil.
  • In small bowl, mix cream cheese, Italian seasoning and garlic salt. Spread on cut sides of rolls. Place each roll on center of foil piece. Fold foil over roll so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  • Place packets over unheated area on grill. Cover and grill over medium heat 7 to 10 minutes or until rolls are heated through.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 10 mg, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 2 g, TransFat 0 g

POTATO AND HERB STUFFED BREAD



Potato and Herb Stuffed Bread image

Provided by Food Network

Categories     dessert

Number Of Ingredients 13

4 medium sized potatoes
1/2 teaspoon red pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/4 teaspoons Kosher salt
3 tablespoons chopped fresh coriander leaves
2 cups chapati flour or whole wheat flour
1 cup all-purpose flour
3 tablespoons Indian vegetable shortening or light vegetable oil
1 teaspoon Kosher salt
1 cup warm water, about 90 to 100 degrees
1/2 cup flour for dusting
1/2 cup melted Indian vegetable shortening or light vegetable oil for brushing

Steps:

  • Stuffing: Boil the potatoes in their jackets until very soft. Peel and mash them thoroughly. Add the remaining stuffing ingredients. Mix well and set aside. This filling can be prepared ahead and refrigerated for a day. There is no need to warm the stuffing before filling the bread.
  • To prepare the bread: Combine flours with salt in a bowl. Reserve about 1 teaspoon of shortening, and rub the remainder into the flour, with your finger tips until the mixture resembles coarse meal. Add most of the water to form a mass. Slowly add more water tablespoons at a time until dough forms. Brush the work surface and your hands with the reserved teaspoon of fat. Place the dough on the greased surface, and knead for 10 to 15 minutes. This will be a very soft and pliable dough. Put back in bowl and cover with a moist towel or a sheet of plastic wrap and let it rest, preferably in a warm place, for at least 1/2 hour.
  • Divide the bread dough and the filling into 12 equal portions. Take one piece dough and flatten it into a 4-inch round pillow with your hands. Depress the center slightly and place a portion of the filling into the depression. Bring the sides of the dough over the filling and enclose it completely. Press lightly but firmly to flatten it into a pillow, either between your hands or the work board. With your fingers, pinch the edges slightly, so that the filling is in the center and not near the edge where it could break through the dough. Cover with plastic wrap or a moist towel to prevent drying.
  • Pick up each pattie and dust with flour. Firmly pat the pattie to make filling adhere to dough. Roll out to a 6-inch circle dusting with flour as you go, to prevent sticking. Cover with plastic wrap or moist towel.
  • Heat the griddle or frying pan cook each bread for 2 minutes or until brown spots begin to appear. Flip the bread over and cook for 30 seconds. Brush lightly but thoroughly with melted shortening or oil and cook on original side for 30 seconds. Brush other side and flip again. Keep warm in a covered dish or tightly wrapped with foil. Note: They can also be made several hours ahead and reheated in a 300 degree oven for 10 to 12 minutes.

RUSTIC BREAD STUFFED WITH GREEN SALAD AND GRILLED VEGETABLES



Rustic Bread Stuffed with Green Salad and Grilled Vegetables image

Provided by Food Network

Time 20m

Yield 1 serving

Number Of Ingredients 7

Round loaf rustic bread approximately 12 inches in diameter
Grilled red bell pepper, sliced into strips
Grilled mushrooms, sliced
Onion, sliced thick, then grilled
Salad greens to almost fill bread cavity, cleaned and dried
Olive oil, for tossing salad
1 lemon cut in 1/2

Steps:

  • Slice the top off the bread loaf producing a lid that is approximately 8 inches in diameter. Pull out the soft bread from inside the loaf with your fingers. Tear half of it into pieces like croutons and bake a preheated 300 degrees F. oven until hardened.
  • Mix the grilled vegetables with the salad along with the croutons. Coat with the olive oil and stuff into the bread cavity. Put both halves of the lemon inside the cavity, then put on the lid.
  • When serving, squeeze the lemons into the salad.

HERBED CHEESE-STUFFED BURGERS



Herbed Cheese-Stuffed Burgers image

A surprise center of herb-garlic cheese stuffs these classic beef burgers.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds ground beef chuck (80/20 blend preferred)
4 tablespoons herb-garlic cheese, slightly softened
Vegetable oil, for griddle or grill
Kosher salt and freshly ground black pepper
4 potato buns or kaiser rolls, toasted if desired
Lettuce and sliced tomato, for topping

Steps:

  • Divide the ground beef into eight equal portions and lightly form into balls. Flatten the meat into patties and press a divot into 4 of them ? these will be the bottom of the burgers. Place 1 tablespoon of the herb cheese into each divot. Cover with a second patty, pressing to seal around the cheese to the edges and taking care there are no air pockets. Repeat to make 4 burgers total.
  • Heat a griddle or grill over medium-high heat. Brush lightly with oil. Evenly sprinkle the patties all over with salt and pepper. Cook the burgers, turning once, until well-browned and an instant-read thermometer inserted sideways into the burger registers 145 degrees F, 8 to 10 minutes. Put the burgers on the bottom buns and top with lettuce and tomato. Cover with the top buns and serve.

HERB & CHEESE-STUFFED BURGERS



Herb & Cheese-Stuffed Burgers image

Tired of the same old ground beef recipes? This quick-fix burger alternative, with its creamy cheese filling, will wake up your taste buds. -Sherri Cox, Lucasville, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1/4 cup shredded cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons minced fresh parsley
3 teaspoons Dijon mustard, divided
2 green onions, thinly sliced
3 tablespoons dry bread crumbs
2 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried sage leaves
1 pound lean ground beef (90% lean)
4 hamburger buns, split
Optional toppings: lettuce leaves and tomato slices

Steps:

  • In a small bowl, mix cheddar cheese, cream cheese, parsley and 1 teaspoon mustard. In another bowl, mix green onions, bread crumbs, ketchup, seasonings and remaining mustard. Add beef; mix lightly but thoroughly., Shape mixture into 8 thin patties. Spoon cheese mixture onto the center of 4 patties; top with remaining patties, pressing edges firmly to seal., Grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160°, 4-5 minutes on each side. Serve on buns with toppings as desired.

Nutrition Facts : Calories 383 calories, Fat 16g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 861mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.

GRILLED DOUBLE-CHEESE AND HERB BREAD



Grilled Double-Cheese and Herb Bread image

Hot coals? Make toasty, cheesy bread with your choice of bread and cheese.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 7

4 slices Italian bread, 1/2 inch thick
Cooking spray
1 tablespoon chopped fresh or 1/2 teaspoon dried basil leaves
1 tablespoon chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
1/2 cup shredded Colby or mild Cheddar cheese (2 oz)
1/2 cup shredded Havarti cheese (2 oz)

Steps:

  • Heat gas or charcoal grill. Spray both sides of each bread slice with cooking spray. Sprinkle one side with basil, oregano and garlic powder. Top with cheeses.
  • Place bread on grill over medium heat. Cover grill; cook 2 to 3 minutes or until bread is toasted and cheese is melted.

Nutrition Facts : Calories 210, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 0 g, TransFat 0 g

GRILLED GARLIC BREAD



Grilled Garlic Bread image

Here is a savory grilled garlic bread recipe that's easy to make.

Provided by ghada faris

Categories     Garlic Bread

Time 10m

Yield 4

Number Of Ingredients 6

2 tablespoons butter, softened
1 clove garlic, crushed
2 tablespoons grated Parmesan cheese
ground black pepper to taste
¼ large baguette, sliced
1 teaspoon chopped fresh parsley, or to taste

Steps:

  • Preheat a grill to high heat.
  • Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
  • Spread the butter mixture generously on the baguette slices.
  • Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
  • Sprinkle with parsley and serve immediately.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 16.4 g, Cholesterol 17.5 mg, Fat 7 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 263.8 mg

GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER



Grilled Chicken Breasts Stuffed With Herb Butter image

Provided by Mark Bittman

Categories     dinner, easy, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons (1/2 stick) butter, softened
2 tablespoons chopped fresh tarragon, basil, chives or other herb
4 bone-in chicken breasts
Salt
freshly ground black pepper
Extra virgin olive oil as needed
Lemon wedges for serving

Steps:

  • Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
  • With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
  • When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 30 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 12 grams, Sodium 447 milligrams, Sugar 0 grams, TransFat 1 gram

ITALIAN HERB BREAD I



Italian Herb Bread I image

This aromatic bread can be served with dinner, or the dough can be used for pizza.

Provided by Ann Barr

Categories     Bread     Yeast Bread Recipes

Time 2h40m

Yield 24

Number Of Ingredients 11

2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
¼ cup olive oil
1 tablespoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup grated Romano cheese
6 cups bread flour

Steps:

  • Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
  • Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
  • Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
  • Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

Nutrition Facts : Calories 37 calories, Carbohydrate 1.7 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 320.9 mg, Sugar 1.1 g

HERB-STUFFED FRENCH BREAD



Herb-Stuffed French Bread image

Provided by Pierre Franey

Categories     side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 loaf French bread, preferably of the sort known as a baguette, or use a good Italian loaf
1/4 cup olive oil
1 cup finely chopped scallions, green part and all
3/4 cup finely chopped parsley
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Preheat the oven to 400 degrees.
  • Split the bread lengthwise in half, but do not cut through, leaving it hinged on one side.
  • Heat the oil in a saucepan, and add the scallions, parsley, salt and pepper.
  • Cook, stirring, until scallions are wilted. Spoon the filling onto half of the bread. Cover with the second side, sandwich fashion.
  • Wrap the bread closely in foil, and bake about 10 minutes.

Nutrition Facts : @context http, Calories 349, UnsaturatedFat 13 grams, Carbohydrate 43 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 501 milligrams, Sugar 1 gram

GRILLED STUFFED FRENCH BREAD



Grilled Stuffed French Bread image

Create an extraordinary cheesy pesto grilled bread thanks to a purchased French loaf. The do-ahead tip makes it even easier!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 3

1 loaf (8 ounces) or 1/2 loaf (1-pound size) unsliced French bread
1/3 cup sun-dried tomato pesto or basil pesto
1 cup shredded mozzarella cheese (4 ounces)

Steps:

  • Heat coals or gas grill for direct heat. Spray 18-inch piece of heavy-duty foil with cooking spray.
  • Cut bread loaf diagonally into 12 slices to within 1/2 inch of bottom of loaf. Spread pesto on both sides of slices. Sprinkle slices with cheese. Securely wrap loaf in foil.
  • Grill bread uncovered 5 to 6 inches from medium heat about 10 minutes, turning once, until hot.

Nutrition Facts : Calories 225, Carbohydrate 20 g, Cholesterol 10 mg, Fiber 1 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 440 mg

FETA-STUFFED GRILLED FLATBREAD



Feta-Stuffed Grilled Flatbread image

Stuffing flatbread with feta and herbs adds great flavor and an herbal, creamy surprise if you don't know what's in them. Feel free to use this recipe as a jumping off point for your own stuffings. The honeyed, whole-wheat-flecked dough works especially well with strong flavors like olives, capers, anchovies and other cheeses. Or skip the stuffing and grill up this dough all by itself. The basil oil makes a great dipping sauce with both stuffed and unstuffed flatbreads.

Provided by Melissa Clark

Categories     dinner, lunch, sandwiches, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

1 teaspoon/5 milliliters honey
2 teaspoons/7 grams active dry yeast (1 packet)
3 cups/375 grams whole-wheat flour
2 1/2 teaspoons/13 grams fine sea salt, more as needed
3/4 cup/180 milliliters plain yogurt
1/2 cup/120 milliliters, plus 1 tablespoon extra-virgin olive oil, more for brushing
2 to 3 cups/250 to 375 grams all-purpose flour, more as needed
1 cup/50 grams fresh basil leaves
2 garlic cloves, roughly chopped
1/2 cup/30 grams fresh oregano leaves
1 cup/130 grams crumbled feta cheese

Steps:

  • In a small bowl, whisk together 2 cups warm water and the honey. Sprinkle yeast over warm water. Stir to dissolve. Gradually stir in whole-wheat flour. Stir about 1 minute. Let mixture rest, uncovered, 15 minutes.
  • Sprinkle salt over mixture. Stir in yogurt and 1 tablespoon oil. Stir in 2 cups all-purpose flour, then add more a little at a time, until dough is too stiff to comfortably stir. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Sprinkle in additional flour as needed to yield a smooth and only very slightly sticky dough.
  • Let dough rise at room temperature in a lightly oiled bowl, loosely covered with a dish towel, until doubled in bulk, about 2 to 3 hours. Alternatively, cover the bowl with plastic wrap and refrigerate overnight.
  • In a blender or food processor, purée basil leaves, 1/2 cup oil, a large pinch of salt and the garlic. Scrape mixture into a bowl.
  • Divide dough into 8 equal portions. If you let your dough rise at room temperature, chill dough balls for at least 30 minutes and up to 4 hours. (If you refrigerated the dough overnight, you can skip this second chilling if the dough still feels cool.)
  • On a lightly floured surface, roll out 1 dough ball to a 6-inch circle (keep remaining balls on a baking sheet loosely covered with a dish towel). Brush top of circle with basil oil and sprinkle with 1 tablespoon oregano and 2 tablespoons feta. Fold edges of dough over the center of the filling and press together to seal, so filling is no longer visible. Use hands or a rolling pin to reroll dough to a 6-inch circle. Repeat with remaining dough balls.
  • Brush both sides of dough rounds with olive oil and grill for 5 to 6 minutes, flipping halfway through, or until each side has grill marks. The bread is ready to be flipped when it begins to puff and bubble. Sprinkle with salt while hot and serve with remaining basil oil for dipping. Note: Measurements for dry ingredients are given by metric weight for greater accuracy. The equivalent measurements by volume are approximate.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 14 grams, Carbohydrate 69 grams, Fat 20 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 353 milligrams, Sugar 3 grams

GRILLED CHICKEN WITH HERBED STUFFING



Grilled Chicken with Herbed Stuffing image

Grilled chicken breasts tend to be a bit boring so I like to stuff them with a bunch of herbs, breadcrumbs and garlic. I think they taste infinitely better this way and the stuffing helps keep the chicken moist. -Joy McMillan, The Woodlands, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

5 teaspoons butter, divided
1/2 cup finely chopped onion
1 garlic clove, minced
1/2 cup soft bread crumbs
1 tablespoon minced fresh parsley
1/4 teaspoon salt, divided
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon grated lemon zest

Steps:

  • In a small nonstick skillet, heat 2 teaspoons butter. Add onion and garlic; cook and stir until tender. Stir in bread crumbs, parsley, 1/8 teaspoon salt, marjoram and thyme. , Cut a pocket in the thickest part of each chicken breast. Fill with bread crumb mixture; secure with toothpicks. Sprinkle chicken with remaining salt. In a microwave, melt remaining butter; stir in lemon zest., Place chicken on greased grill rack. Grill over medium heat 6-9 minutes on each side or until chicken is no longer pink, brushing occasionally with butter mixture during the last 5 minutes of cooking. Discard toothpicks before serving.

Nutrition Facts :

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From start.pauladeen.com


GRILLED HERB AND CHEESE STUFFED MUSHROOMS RECIPE
2021-08-24 Preheat the grill or a grill pan for medium-high heat. Once the grill is heated and right before the mushrooms go onto the grill, oil the grill grates well. The Spruce / Maxwell Cozzi. Brush the bottoms of the mushroom caps with olive oil and add a 1/2 tablespoon of butter to the inside of each cap. The Spruce / Maxwell Cozzi.
From thespruceeats.com


HERBED BREAD AND VEGETABLE STUFFING - DELICIOUS LIVING
2009-10-30 Stir in reserved spinach, salt, pepper, sage, and thyme. Cook 1 minute. Turn heat to low. Add bread cubes, then broth, stirring well. If bread is especially dense, add a bit more broth to soften to desired texture. Add salt and pepper to taste. Serve immediately, or turn stuffing into a baking pan brushed with olive oil.
From deliciousliving.com


GRILLED HERBED STUFFED BREAD | RECIPE | RECIPES, BREAD, INGREDIENTS …
May 13, 2014 - Skip the butter and top grilled rolls with tasty, Italian-seasoned cream cheese. The four-ingredient recipe is ready in 15 minutes. The four-ingredient recipe is ready in 15 minutes. Pinterest
From pinterest.com


10 BEST GRILLED STUFFED MUSHROOMS RECIPES | YUMMLY
2022-05-02 Grilled Jalapeno Popper Stuffed Mushrooms Souffle Bombay. jalapenos, garlic salt, olive oil, cream cheese, shredded cheddar cheese and 2 more.
From yummly.com


MAKE THESE DELICIOUS GRILLED CHEESE AND HERB STUFFED …
Jun 15, 2017 - Try this simple and delicious recipe for grilled herb and cheese stuffed mushrooms. Use portobello mushrooms for their large size and shape. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food …
From pinterest.com


GRILLED OR BAKED STUFFED ARTICHOKE RECIPES | RECIPE | ARTICHOKE …
1 Bread crumb and parmesan stuffed artichokes. 9 cloves Garlic. 1 tsp Garlic, granulated. 3 Garlic cloves, large. 1 Garlic powder, granulated. 1 Herb coated grilled artichokes. 4 tbsp Italian parsley. 1 tsp Lemon, zest. 2 Lemons, large fresh.
From pinterest.com


STUFFED ARTICHOKES WITH SPICY HERBED BREAD CRUMBS RECIPE
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From williams-sonoma.ca


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