GRILLED SPICED WHITE MUSHROOMS
Provided by Chris Schlesinger
Categories Mushroom Side Vegetarian Low/No Sugar Backyard BBQ Summer Grill/Barbecue Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 12
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
- While coals are lighting, heat a dry small heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast coriander and cumin seeds, shaking skillet frequently, until a shade darker, 2 to 3 minutes. Transfer seeds to mortar or grinder and cool completely, about 3 minutes, then finely grind.
- Transfer ground-spice mixture to a large bowl, then mash into softened butter along with parsley, red pepper flakes (to taste), and garlic until combined well.
- Toss mushrooms with oil, salt, and pepper in a bowl, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 12 to 14 minutes total. Quarter mushrooms while still hot, then toss with butter mixture and salt and pepper to taste.
CONTEST-WINNING GRILLED MUSHROOMS
Grilled mushrooms always taste good, but this easy recipe makes them taste even more fantastic. As the mother of two children, I love to cook entire meals on the grill. It's fun spending time outdoors with the kids. -Melanie Knoll, Marshalltown, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Thread mushrooms on four metal or soaked wooden skewers. Combine butter, dill and garlic salt; brush over mushrooms., Grill, covered, over medium-high heat until tender, 10-15 minutes, basting and turning every 5 minutes. Serve with grilled lemon wedges if desired.
Nutrition Facts : Calories 77 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 230mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
GRILLED MUSHROOMS AND ONIONS IN FOIL
Onions and mushrooms are sliced, seasoned, and wrapped inside a durable packet of foil, crimped to seal, and placed on the grill. Super easy with big, bold flavor. A fantastic topper for steaks, potatoes, etc.
Provided by Tigerflip
Categories Side Dish Vegetables Onion
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat.
- Fold an 18-inch wide piece of aluminum foil so it is square.
- Place onions, mushrooms, and garlic in the middle of the foil. Arrange butter pieces on top of vegetables and drizzle with steak seasoning. Bring 4 corners of the foil together in the center, and crimp any open spaces to seal packet.
- Place the foil packet on the preheated grill and cook until vegetables are tender, about 45 minutes. Remove from grill, open packet carefully, and serve.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 14.2 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 7.4 g, Sodium 3529.4 mg, Sugar 4.2 g
GRILLED SPICED WHITE MUSHROOMS
This recipe is from Gourmet June 2005 : Written as stated. Chef Note: I have cooked these stove top by just quartering and adding ingredients to a saute pan. These are great mushrooms to jazz up that grilled Steak! Very easy too :) I used the (jar) ground spices and skipped roasting /grinding them and the flavor was still wonderful.(sometimes adding more butter if topping a steak) I have made this recipe so many ways- on outdoor grill, indoor grill, in saute pan, with portobello's...........Everyone always likes them- they have a nice little kick to them. Special equipment: a mortar & pestle or an electric coffee grinder (I skip this for ease :)
Provided by Chez Michelle
Categories Vegetable
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.).
- While coals are lighting, heat a dry small heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast coriander and cumin seeds, shaking skillet frequently, until a shade darker, 2 to 3 minutes. Transfer seeds to mortar or grinder and cool completely, about 3 minutes, then finely grind.
- Transfer ground-spice mixture to a large bowl, then mash into softened butter along with parsley, red pepper flakes (to taste), and garlic until combined well.
- Toss mushrooms with oil, salt, and pepper in a bowl, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 12 to 14 minutes total. Quarter mushrooms while still hot, then toss with butter mixture and salt and pepper to taste.
- Cooks' notes: •If you aren't able to grill outdoors, mushrooms can be grilled in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.•If you aren't able to find medium mushrooms, you can use small ones but will need to grill them on a lightly oiled perforated grill sheet or slide them onto soaked wooden skewers to prevent them from falling through the grill rack.
GRILLED MUSHROOMS WITH GARLIC AND PARSLEY BUTTER
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat a grill. Preheat the oven to 350 degrees F.
- Combine butter, garlic, and 1/2 cup of the parsley, and mix well. Season with salt and pepper, to taste.
- To prepare the mushrooms, remove stems, lightly coat with olive oil, and grill until tender. Place a spoonful of the butter mixture on each mushroom, and bake until butter is melted, approximately 3 minutes.
- To serve, place on large platter, and sprinkle with remaining parsley.
LONGHORN WHITE CHEDDAR STUFFED MUSHROOMS
Delicate and decadent white cheddar stuffed mushrooms - a delicious Longhorn Steakhouse Copycat recipe.
Provided by Katie Clark
Categories Copycat
Time 1h
Number Of Ingredients 19
Steps:
- Roasting the MushroomsPreheat the oven to 450 degrees Wash mushrooms thoroughly Remove the centers of the mushrooms Wash and take out the center of the mushrooms. Toss mushrooms with olive oil, garlic powder, and salt and place in a single layer on a baking sheet. Roast for about 15 minutes, stirring them about 1/2 way through**The mushrooms will shrink considerably in the oven. Don't be alarmed by this!** Making the Cream Cheese fillingCombine the softened cream cheese with about 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/8 cup shredded parmesan cheeseMix until everything is combined. Set aside until mushrooms are done roasting. Baking the MushroomsPreheat oven to 375 degrees. Stuff each mushroom with a little bit of the cream cheese - I used about 1 teaspoon in each. Place the mushrooms side-by-side on the baking sheet. Top with shredded white cheddar cheese, and then the final layer should be the parsley panko. Bake for 15-20 minutes or until cheese is browned. Cheese SauceWhile the mushrooms are baking, prepare the sauce to put the mushrooms in. Combine the half and half, Worcestershire sauce, dry mustard, pepper, and sour cream over medium heat. Once everything is combined, add the cheeses and melt over medium-low heat until nice and creamy. Final Assembly Pour the cheese sauce into the bottom of your serving dish. Place mushrooms on top of the sauce. Enjoy!
GRILLED RIB EYE WITH INDIAN-SPICED MUSHROOMS
Mushrooms spiked with the flavors of India add complexity and exoticism to beefy, well-marbled rib eye. They also go with virtually any other cut of steak.
Provided by Maggie Ruggiero
Time 30m
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Prepare a gas grill for indirect-heat cooking over medium-high heat; see Grilling Procedure .
- Pat steaks dry and season each with 1/4 teaspoon each of salt and pepper. Oil grill rack, then sear steaks directly over heat, covered, turning once and moving to area over turned-off burner if flare-ups occur, until well browned, 3 to 5 minutes total. Move steaks to area over turned-off burners and grill, covered, 6 to 8 minutes more for medium-rare. Let rest on a cutting board while preparing mushrooms.
- Cook ginger, garlic, and spices in oil in a 10-inch heavy skillet over medium heat, stirring, 1 minute. Add tomato paste and 1/4 teaspoon salt and cook, stirring, until a shade darker, about 2 minutes. Add mushrooms and water and cook, uncovered, stirring occasionally, until mushrooms are tender and coated, 5 to 7 minutes. Remove from heat and stir in cilantro.
- Slice steaks across the grain and serve with mushrooms.
- grilled herbed potatoes
SPICY GRILLED MUSHROOMS
Make and share this Spicy Grilled Mushrooms recipe from Food.com.
Provided by Mandy
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place mushrooms cup side up on a foil-lined grill tray.
- Add some bacon pieces to each cup.
- Combine tomato paste & tabasco and place 1/2 tsp in each mushroom cup.
- Sprinkle mushrooms with combined cheese & chives.
- Grill (broil) for 5-10 mins until golden.
GRILLED MUSHROOMS WITH CHIVE BUTTER
Throwing whole mushroom caps onto the grill is a standard and effortless approach, but, because of their concave shape, they often steam rather than sear on one side, which does nothing to concentrate their meaty flavor. Instead, try slicing mushrooms into thick, hearty wedges and threading them onto skewers, flat sides facing out, and you'll be able to sear them successfully. This recipe calls for seasoning the mushrooms with a paprika rub, grilling, then topping with a lemony herbed butter that offsets their smoky char. Serve them as a side, or as a vegetarian main with virtually anything: green salads, couscous salads, grilled vegetables or, for heartier appetites, potatoes of all stripes like latkes, French fries or baked potatoes.
Provided by Alexa Weibel
Categories vegetables, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Prepare the herbed butter: In a medium bowl, combine the butter, chives, garlic, lemon zest, oregano, salt and pepper. Using a large fork, mash to combine. Using a spatula, transfer the herbed butter to a piece of parchment paper, and roll the butter into a tight cylinder, twisting the edges of the paper on both sides to seal. Transfer to the refrigerator. (Butter can be made in advance and will keep for up to 2 weeks.)
- Heat your grill to high. (This is crucial to ensure that the mushrooms char.)
- Meanwhile, in a small bowl, prepare the rub: Combine the salt, pepper, onion powder, garlic powder and smoked paprika. (Makes 2 1/2 teaspoons.)
- Prepare the mushrooms: Remove the stems and wipe the tops clean using slightly moistened paper towels. Slice each into 3/4-inch-thick strips. Transfer them to a large baking sheet, one sliced mushroom cap at a time. (Keeping the same mushrooms together will make for a more uniform appearance once you thread the mushrooms onto skewers.) Brush the sliced mushrooms all over with the olive oil, turning to coat.
- Sprinkle the rub all over the mushrooms, turning them until seasoned on all sides.
- Thread the mushrooms onto skewers: To make 4 planks, you'll need eight 10-inch skewers, using about 1/4 of the mushrooms for each plank. (You can use skewers of any length with any number of mushroom slices.) Insert a skewer through the top left side of one mushroom piece and push it through the bottom. Insert a second skewer through the top right side of the mushroom. Gently push the mushroom up toward the top of the skewers, working each side little by little, and leave at least a 1-inch handle at the top. Repeat, keeping the both skewers parallel, threading as many mushroom pieces as will fit, and leaving at least a 1-inch handle at the bottom. (Don't be too precious about threading the mushrooms. Some will break, but thread them securely and they'll still taste delicious after grilling.)
- Once you've threaded all your mushrooms, transfer them to the hot grill, flat-sides down over the flame. Cook on one side until charred, 6 to 7 minutes, then flip and cook the other side for another 6 to 7 minutes. (Don't undercook them. Grilling mushrooms until they are visibly charred concentrates their flavor and results in a pleasantly hearty, chewier texture.)
- Serve hot, topped with slices of compound butter. (You'll have more butter than you need, but any leftover butter will keep, refrigerated, for up to 2 weeks. Use on grilled or roasted vegetables, pasta, bread or rice.)
GRILLED MUSHROOMS
Once reserved for Asian royalty and guarded by warriors, shiitake mushrooms are prized for their rich flavor and meaty texture. Seasoned with oil and herbs, they taste great hot off the grill.-Steven Stumpf, Shiocton, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8-10 servings.
Number Of Ingredients 4
Steps:
- Remove and discard stems from mushroom caps. Score caps lightly with a sharp knife. Brush both sides with oil. Rub with herbs and sprinkle with salt and pepper. , Grill, cap side down, over medium heat 2-3 minutes on each side; or until juices form in the caps and mushrooms are tender. Serve hot or at room temperature.
Nutrition Facts : Calories 54 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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