Grilled Portobello Mushrooms With Havarti Cheese Recipes

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GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

How to make the best Grilled Portobello Mushrooms. Simple recipe that's perfect for a portobello steak, grilled portobello mushroom burger, or easy side.

Provided by Erin Clarke / Well Plated

Categories     Main Course     Side Dish

Time 25m

Number Of Ingredients 10

4 large portobello mushrooms (stems and gills removed, wiped clean)
1/4 cup balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon low sodium soy sauce
1 tablespoon chopped fresh rosemary (or 1/2 teaspoon dried)
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional, plus additional to taste)
Canola or vegetable oil (for grilling)
Optional for serving: Herby Avocado Sauce; these also make delicious mushroom burgers

Steps:

  • In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you'd like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time-the longer they sit, the more intense the flavor will be.
  • Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.
  • To serve, top the portobello mushrooms with the avocado sauce or any topping you like.

Nutrition Facts : ServingSize 1 (of 4), Calories 60 kcal, Carbohydrate 9 g, Protein 3 g, Fat 2 g, Fiber 1 g, Sugar 7 g

GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC



Grilled Portobello Mushrooms with Balsamic image

Provided by Alex Guarnaschelli

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 6

6 cloves garlic, unpeeled
1 cup extra-virgin olive oil
Kosher salt
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary

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.

PORTOBELLO MUSHROOM GRILLED CHEESE



Portobello Mushroom Grilled Cheese image

[DRAFT]

Provided by Food Network

Time 5m

Yield 1 Serving

Number Of Ingredients 3

2 slices Pumpernickel Rye bread
4 slices Boar's Head Gold Label Switzerland Swiss® Cheese
1 portobello mushroom cap

Steps:

  • On a slice of bread, layer two slices of cheese, Portobello mushroom cap, two more slices of cheese, then close sandwich with second slice of bread. Spread both sides of sandwich with softened butter and grill in a pan over medium-low heat on both sides until bread is golden and cheese is melted. Cut in half and serve warm.

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

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 CHEESE AND MUSHROOM SANDWICH



Grilled Cheese and Mushroom Sandwich image

Give your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
8 tablespoons butter, softened, divided
4 large portobello mushroom caps, gills removed and sliced
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons mayonnaise
3 tablespoons finely shredded Manchego or Parmesan cheese
1/8 teaspoon onion powder
8 slices sourdough bread
4 ounces Brie cheese, rind removed and sliced
1/2 cup shredded sharp white cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Gruyere cheese
2 teaspoons minced fresh thyme

Steps:

  • In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Nutrition Facts : Calories 797 calories, Fat 62g fat (31g saturated fat), Cholesterol 138mg cholesterol, Sodium 1143mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

THE ULTIMATE GRILLED PORTOBELLO BURGER



The Ultimate Grilled Portobello Burger image

Grilled portobello mushroom burgers with grilled eggplant, roasted red peppers, red onion, arugula, and pesto sauce.

Yield 2 burgers

Number Of Ingredients 12

2 large portobello mushroom caps
3 tablespoons olive oil
3 tablespoons balsamic vinegar
0 pinch of sea salt
1 small eggplant, cut into 1/4 inch to 1/2 inch rounds
1 roasted red bell pepper
1/4 small red onion, sliced
1/4 cup pesto sauce
1 handful baby arugula
2 burger buns of choice, toasted
2 slices havarti cheese
1 can Bush's® Steakhouse Recipe Grillin' Beans® for serving

Steps:

  • Add the olive oil and balsamic vinegar to a small blender and blend well until smooth. Wash and pat dry the portobello caps and transfer them to a sealable container (or zip-lock bag) along with the balsamic marinade. Allow the mushrooms to marinate at least 15 minutes, up to 1 hour.
  • Heat the grill to medium and brush the eggplant slices with olive oil and sprinkle with salt and pepper.
  • Place the portobello mushrooms and the eggplant on the hot grill and cover. Cook until grill marks appear, about 2 to 3 minutes for the eggplant and about 5 to 7 minutes for the mushrooms. Flip and continue cooking until vegetables are juicy, tender, and cooked through, about another 2 to 3 minutes for the eggplant and 5 to 7 minutes for the mushrooms. Transfer vegetables to a plate.
  • Toast two buns with havarti cheese (or your choice) and layer with a grilled portobello mushroom, a few slices of eggplant, roasted red bell pepper, red onion, and arugula. Drizzle on desired amount of pesto sauce and serve.

GRILLED HAVARTI & MUSHROOMS



Grilled Havarti & Mushrooms image

There's nothing like the first bite of this sandwich. A crisp buttery exterior gives way to creamy dilled cheese and fresh mushrooms. My friend said she never liked grilled cheese until she tried mine! -Judith Politzer, Burton, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 5

12 ounces Havarti cheese with dill, thinly sliced
8 slices onion rye or other bakery bread (round loaf)
2 medium tomatoes, sliced
1 cup sliced fresh mushrooms
1/4 cup butter, softened

Steps:

  • Place half of the cheese on four bread slices; top with tomatoes, mushrooms and remaining cheese. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat for 3-4 minutes on each side or golden brown and cheese is melted.

Nutrition Facts : Calories 653 calories, Fat 40g fat (24g saturated fat), Cholesterol 110mg cholesterol, Sodium 1122mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 6g fiber), Protein 28g protein.

STUFFED BALSAMIC GRILLED PORTABELLA MUSHROOMS



Stuffed Balsamic Grilled Portabella Mushrooms image

Grilled portobellos, with smoked mozzarella cheese and balsamic vinegar, set on a mound of steamed spinach. I'm hungry! Great summer fare from Delicious Living magazine.

Provided by Sharon123

Categories     Cheese

Time 51m

Yield 4 serving(s)

Number Of Ingredients 9

3 1/2 tablespoons olive oil, divided
3 cups cherry tomatoes (or grape tomatoes)
1/2 teaspoon salt, plus more for sprinkling
1 1/2 teaspoons black pepper, divided
1 teaspoon dried basil
4 large portabella mushrooms, stems and gills removed
4 teaspoons balsamic vinegar
4 ounces smoked mozzarella cheese, thinly sliced (or regular mozzarella)
1 (10 ounce) bag Baby Spinach, steamed

Steps:

  • Set the oven to 425*F. Drizzle a roasting pan with 1 tbls. of olive oil and add tomatoes, 1/2 teaspoons salt, 1/2 teaspoons pepper, and basil. Toss to mix. Roast for 15-20 mins., or till tomatoes start to burst. Keep the oven hot.
  • Preheat the grill or broiler to medium heat. Place the mushrooms, gill side up, on cutting board(or work surface) and sprinkle with 2 tbls. olive oil, balsamic vinegar, a little salt, and remaining 1 teaspoons pepper. With remaining 1/2 tbls. oil, lightly coat the rounded side of the mushroom caps.
  • Place mushrooms, gill side down, on grill or broiler pan. Grill or broil for 6-8 minutes on each side, until soft and slightly charred.
  • Move the mushrooms to a roasting pan and fill with 10-15 tomatoes each. Top with the cheese. Place in a hot oven until the cheese bubbles. Place each mushroom on a mound of steamed spinach and serve up immediately. Enjoy!

Nutrition Facts : Calories 250.3, Fat 18.9, SaturatedFat 5.5, Cholesterol 22.4, Sodium 536, Carbohydrate 12.5, Fiber 4.4, Sugar 5, Protein 11.5

GRILLED PORTOBELLO MUSHROOMS WITH GARLIC, CHEESE AND PINE NUTS



Grilled Portobello Mushrooms With Garlic, Cheese and Pine Nuts image

This delicious recipe comes from Steven Raichlen, "Master Griller" and author of numerous bestselling cookbooks. This one is from his 'How To Grill Barbecue Bible'. (Prep. time does not reflect refrigeration time).

Provided by shelbyrose

Categories     Vegetable

Time 26m

Yield 4 serving(s)

Number Of Ingredients 11

4 large portabella mushrooms (8-10 ounces each)
2 large garlic cloves, cut into slivers
1 ounce parmigiano-reggiano cheese or 1 ounce other firm cheese, cut into slivers
1 sprig fresh rosemary, leaves stripped off the stem or 2 teaspoons dried rosemary
2 tablespoons pine nuts
1/2 cup balsamic vinegar
1/2 teaspoon coarse salt
1/2 teaspoon black pepper
1 1/3 cups extra virgin olive oil
12 fresh basil leaves, thinly slivered
2 tablespoons balsamic vinegar

Steps:

  • Trim the stems off the mushrooms.
  • Using a moist paper towel, wipe the caps clean.
  • Using a sharp object, such as the tip of a metal skewer, poke a series of holes in the gill side of the mushroom caps.
  • Insert garlic slivers in some holes, cheese slivers in others, rosemary leaves in others, and pine nuts in the remaining holes.
  • Combine 1/2 cup vinegar and the salt and pepper in a mixing bowl and whisk until the salt is dissolved.
  • Whisk in the oil and the basil.
  • Pour some of the mixture in the bottom of a nonreactive baking dish and arrange the portobellos in it, gill side up.
  • Swish the mushrooms to coat the bottom with marinade.
  • Spoon the remaining marinade over the mushrooms, cover and refrigerate for as little as 30 minutes or as long as 3 hours.
  • Preheat grill to high.
  • When ready to cook, remove the mushroom caps from marinade.
  • Strain the marinade if the basil looks wilted.
  • Whisk the remaining 2 tablespoons of vinegar into the marinade.
  • Arrange the mushrooms on the grill grate, gill side down.
  • Grill for 3 minutes.
  • Turn over and spoon the reserved marinade onto the caps.
  • Continue grilling until browned and tender,(reducing heat if necessary) 4 to 6 minutes, rotating the caps 45 degrees after 2 minutes to create a crosshatch of grill marks.
  • Remove from grill and serve immediately.

Nutrition Facts : Calories 717.7, Fat 77, SaturatedFat 11.4, Cholesterol 7.4, Sodium 382.8, Carbohydrate 5.9, Fiber 1.6, Sugar 1.7, Protein 5.1

GRILLED PORTOBELLO PARMESAN



Grilled Portobello Parmesan image

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Dairy     Mushroom     Vegetable     Fourth of July     Picnic     Vegetarian     Quick & Easy     Low Cal     Father's Day     Backyard BBQ     Dinner     Lunch     Parmesan     Tailgating     Grill/Barbecue     Party     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 servings

Number Of Ingredients 9

6 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, pressed
6 large portobello mushrooms, stemmed, gills scraped out
1 cup whole-milk ricotta cheese
1/2 cup plus 6 tablespoons finely grated Parmesan cheese
3 tablespoons chopped fresh basil, divided
6 1/3-inch-thick heirloom tomato slices (from 2 very large tomatoes)
7 to 8 ounces Fontina cheese, thinly sliced

Steps:

  • Prepare barbecue (medium-high heat). Whisk extra-virgin olive oil, balsamic vinegar, and pressed garlic clove in small bowl. Season dressing to taste with salt and pepper. Arrange portobello mushrooms on rimmed baking sheet, gill side up. Sprinkle with salt and pepper. Spoon generous tablespoon dressing into each mushroom; swirl to coat. Stir ricotta cheese, 1/2 cup Parmesan cheese, and 2 tablespoons chopped fresh basil in small bowl to blend. Season to taste with salt and pepper. Arrange tomato slices on plate; sprinkle with salt and pepper.
  • Place mushrooms on grill, gill side down. Grill until edges begin to soften, 3 to 5 minutes, depending on thickness of mushrooms. Transfer mushrooms to same baking sheet, gill side up. Nestle 1 tomato slice into each mushroom. Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 tablespoons per mushroom. Top with Fontina cheese slices, dividing equally. Sprinkle 1 tablespoon Parmesan cheese over each. Carefully return mushrooms to grill. Cover barbecue and cook until mushrooms are soft and cheese is melted, about 5 minutes. Sprinkle remaining chopped fresh basil over. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.

GRILLED PORTOBELLO MUSHROOMS WITH MASHED CANNELLINI BEANS AND HARISSA SAUCE



Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce image

This appetizer is loaded with so many flavors and it's vegetarian and healthy. Give it a shot if you want to impress! It may sound like a ton of work, but it really is simple. If you like bold flavors, you will love it!

Provided by Tanya Demeris

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 38m

Yield 4

Number Of Ingredients 23

1 roasted red pepper, peeled and minced
2 tablespoons chopped shallot
1 teaspoon minced garlic
1 teaspoon olive oil
1 teaspoon chopped fresh mint
1 teaspoon lime juice
¾ teaspoon Dijon mustard
½ teaspoon minced fresh cilantro
½ teaspoon salt
¼ teaspoon red pepper flakes
1 pinch ground coriander
1 pinch ground black pepper
1 pinch cayenne pepper
2 cups canned cannellini beans
2 cups water, or as needed
2 teaspoons truffle oil
½ teaspoon salt
¼ teaspoon ground black pepper
4 large portobello mushroom caps
4 teaspoons olive oil
½ cup vegetable broth
¼ teaspoon salt
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 44.8 g, Fat 10 g, Fiber 12.5 g, Protein 17.1 g, SaturatedFat 1.3 g, Sodium 1191.6 mg, Sugar 9.4 g

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GRILLED PORTOBELLO MUSHROOM BURGER WITH CHEESE - CHAR-BROIL
Preheat your grill to 400°F. 4. Place banana peppers on the grill first, followed by the mushroom caps. Grill the peppers for 10 minutes per side and the mushrooms for 6 to 8 minutes per …
From charbroil.com


BARBECUE PORTOBELLO MUSHROOM BURGER
2015-04-22 1 medium onion, sliced into rings. 4 pineapple slices. Extra-virgin olive oil. Salt. Black pepper. About 1/2 cup barbecue sauce. 4 brioche buns. 8 ounces havarti cheese, …
From potluck.ohmyveggies.com


GRILLED PORTOBELLO MUSHROOMS RECIPE - COOKING LSL
2019-02-28 Instructions. Preheat a gas grill to medium-high heat. Clean grates. Prepare Portobello mushrooms by removing the stems. You can cut them with a knife. Using a …
From cookinglsl.com


GRILLED PORTOBELLO MUSHROOM BURGER RECIPE WITH ROMESCO AND …
Jul 3, 2014 - These Spanish-inspired grilled portobello mushroom burgers are topped with romesco sauce, arugula, and melted manchego cheese - a great vegetarian BBQ main! …
From pinterest.com


GRILLED HAVARTI & MUSHROOMS RECIPE: HOW TO MAKE IT | TASTE OF …
There's nothing like the first bite of this sandwich. A crisp buttery exterior gives way to creamy dilled cheese and fresh mushrooms. My friend said she never liked grilled cheese until she …
From stage.tasteofhome.com


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