Grilled Portobello Mushrooms Shallots With Rosemary Dijon Recipes

GRILLED PORTOBELLO MUSHROOMS & SHALLOTS WITH ROSEMARY-DIJON

Steps:

• Thread shallots through roots and stem ends onto 2 metal skewers.
• Scrape most of the gills out of the mushrooms.
• Using sharp knife, cut ¼-inch slits, spaced ½ inch apart, in crosshatch pattern on non-gill side of mushrooms.
• Brush shallots and mushrooms evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
• Whisk remaining 3 tablespoons olive oil, garlic, lemon juice, mustard, rosemary, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl, set aside.
• Grill vegetables over medium heat, brushing with sauce, turning several times, until tender and caramelized, 16 to 18 minutes (move vegetables as needed to ensure even cooking).
• Transfer vegetables to platter; remove skewers from shallots and discard any charred outer layers.
• Re-whisk remaining marinade, pour over vegetables, and serve.

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.

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

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 PORTOBELLO MUSHROOMS WITH MASHED CANNELLINI BEANS AND HARISSA SAUCE

Steps:

• Mix roasted red pepper, shallot, garlic, 1 teaspoon olive oil, mint, lime juice, Dijon mustard, cilantro, 1/2 teaspoon salt, red pepper flakes, coriander, 1 pinch black pepper, and cayenne pepper together in a bowl to make harissa sauce.
• Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.
• Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.
• Preheat grill for medium heat and lightly oil the grate. Brush mushroom caps on both sides with 4 teaspoons olive oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill mushrooms, gill-side up, basting frequently with vegetable broth, about 4 minutes per side.
• Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.

GRILLED PORTOBELLO AND RED PEPPER SALAD WITH ROSEMARY DRESSING

Steps:

• Prepare barbeque (medium heat).
• Brush both sides of mushrooms with 1/3 cup olive oil.
• Place whole mushrooms and whole red bell peppers on grill rack.
• Grill till mushrooms are tender and bell peppers are blackened on all sides, turning occasionally, about 20 minutes for mushrooms and 25 minutes for bell peppers.
• Transfer mushrooms to a plate.
• Enclose bell peppers in a paper bag.
• Let stand for 10 minutes.
• Peel and seed peppers.
• Cut mushrooms and bell peppers into 1/2 inch wide strips.
• Season mushrooms and peppers with salt and pepper to taste.
• Combine 1 tablespoon red wine vinegar, chopped fresh rosemary and garlic clove in food processor.
• With machine running, gradually add the remaining 1/3 cup of olive oil and proces until well blended.
• Season dressing with salt and pepper to taste.
• Arrange mixed greens on a large platter.
• Top with mushroom strips, and then red bell pepper strips.
• Drizzle dressing over all and serve.

ROASTED PORTOBELLOS WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees. Place trimmed mushrooms, stem side up, on a rimmed baking sheet. In a bowl, combine the extra-virgin olive oil and fresh lemon juice. Pour over mushrooms and top with garlic slices, and rosemary. Season with coarse salt and ground pepper. Roast until tender, 10 to 15 minutes.