Grilled Portabella With Thyme Garlic Recipes

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.

GRILLED PORTABELLA WITH THYME & GARLIC

Steps:

• Combine the stock, olive oil, vinegar, garlic, thyme, and salt in a large plastic bag. Arrange the mushroom caps in one layer in the marinade, turning once to coat. Seal the bag, pressing out excess air. Marinate the mushrooms at room temperature, turning occasionally, for about 1 hour.
• Prepare broiler or grill. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 inches (10 cm) from the heat source.
• Arrange the mushrooms on the rack or broiler pan and grill or broil, turning often, until tender, about 7 minutes.
• Slice thinly and serve warm.

GRILLED PORTABELLA MUSHROOMS

Steps:

• Mix olive oil, balsamic vinegar, garlic and thyme together. Place mushrooms in a large resealable bag in a single layer.
• Pour mixture over mushrooms and press out as much air as possible.
• Seal bag and let sit at room temperature for 2 hours or refrigerate as long as overnight.
• Grill mushrooms over a medium heat for 2-3 minutes on each side.
• Serve on fresh baked buns.
• Topping suggestions: sliced onion, lettuce, mayonnaise, mustard, ketchup.

GARLIC-HERB PORTABELLA MUSHROOMS

Steps:

• Place mushrooms in a quart size zip lock bag combine remaining ingredients except cheese and pour over the top of the mushrooms.
• Marinate for 1-2 hours, tossing once or twice.
• Remove from marinade and cook on hot grill for 3 minutes on each side watching carefully not to burn.
• Serve as a side dish, main course, or on a roll (burger substitute).
• Topped with shaved cheese.

GRILLED SAGE PORTABELLA

Steps:

• Brush mushrooms with oil and salt and pepper.
• Put sage, cilantro and garlic with butter in small pan.
• Saute over low heat about 5 minutes.
• Grill mushrooms about 2 minutes per side or until tender.
• Spoon the sage mixture with the butter over each mushroom.
• Squeeze lemon juice over just before serving.