Grilled Steak And Portobello Stacks Recipes

GRILLED PORTOBELLO MUSHROOMS STACKED WITH FRESH SPINACH AND SHAVED MANCHEGO CHEESE

Steps:

• Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.
• Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.
• 1 small shallot, finely chopped
• 1/4 cup sherry vinegar or balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
• 1 small shallot, finely chopped
• 1/4 cup sherry vinegar or balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.

PORTOBELLO STEAK AND SCALLION POTATO TOWER

Steps:

• Toss portobello mushrooms in olive oil for grilling and add salt and pepper to taste.
• Apply to heat source gill side down until they sweat, about 2 minutes. Turn over and finish cooking. Remove from grill and toss in 1/2 cup balsamic vinegar to marinate. Do not cover: mushrooms will absorb flavor as they cool.
• Cook potatoes in cold, salted water. Bring up to a boil and simmer until tender. Strain and add to a mixing bowl. Mash by hand with 3 to 4 tablespoons of butter.
• Bring 1 cup heavy cream to a boil and slowly stir into mashed potatoes until smooth . Use as only as much of the heavy cream as you need. Add scallions, garlic and salt and pepper to taste.
• In a small saucepan reduce 2 cups balsamic vinegar over low heat until syrupy in consistency. Reserve warm for sauce.
• Brush ears of corn with olive oil and add salt and pepper. Grill approximately 4 to 5 minutes, rotating corn to prevent burning. When cool enough to handle remove kernels with knife and reserve for garnish.
• On a plate lay a small amount of mesclun in center for underliner, place first portobello down and apply small amount of mashed potatoes as second layer. Repeat until third portobello is top layer, with two layers of mashed potatoes in between. Garnish around plate with roasted corn and chive sticks and red onion. Do not overcrowd plates. Using a spoon drizzle balsamic reduction on top of tower and around plate.

PORTOBELLO MUSHROOMS GRILLED LIKE A STEAK

Steps:

• Heat the grill pan. While waiting for the grill to be ready, make the sauce. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat until hot. Add the shallot and cook briefly until soft and light brown. Add 1 teaspoon of the thyme and stir, then add the red wine. Bring to a boil and cook until reduced to about 1/4-cup. Add the broth, return to a boil and continue to cook until reduced to about 3/4-cup. Season with salt and pepper.
• Measure 2 tablespoons sauce into a medium bowl and whisk in the red wine vinegar. While whisking rapidly, drizzle in 1 tablespoon of the olive oil. Season with salt and pepper. Set the vinaigrette aside until ready to assemble the dish. Whisk the butter into the remaining sauce, season with salt and pepper to taste and keep warm.
• In a medium bowl, whisk together the remaining 1/2-cup olive oil, the balsamic vinegar, the garlic and the remaining thyme. Holding the mushrooms one at a time over the bowl, spoon the marinade over them and let the excess run back into the bowl. Repeat until the mushrooms have been well coated all over Lay the mushrooms on a plate and season both sides with salt and pepper
• Brush or wipe a little olive oil on the grill. Place the mushrooms, gill side down, on the grill and cook, turning once, until browned on both sides and cooked through (about 4 minutes total). Remove and keep warm. Add the spinach to the vinaigrette and toss well. Divide among 4 plates. Top with the mushrooms, gill side up, and spoon the sauce onto the mushrooms.

PORTOBELLO STACKS

Steps:

• Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
• Bake in preheated oven for 30 minutes, or until cheese is golden brown.

PORTOBELLO POLENTA STACKS

Steps:

• Preheat oven to 400°. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 1-2 minutes (do not allow to brown). Stir in vinegar; remove from heat., Place mushrooms in a 13x9-in. baking dish, gill side up. Brush with vinegar mixture; sprinkle with salt and pepper. Top with polenta and tomato slices; sprinkle with cheese., Bake, uncovered, until mushrooms are tender, 20-25 minutes. Sprinkle with basil.