GRILLED STUFFED PORTOBELLO MUSHROOMS
Steps:
- Preheat the grill to medium heat
- Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops of the mushrooms with canola oil and set aside.
- In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper, to taste, and mix thoroughly. Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese. Put on the grill and cook until cheese is melted, about 10 minutes. Transfer to a serving dish and serve immediately.
GRILLED STUFFED PORTABELLA MUSHROOMS (VEGETARIAN)
Make these lower fat by using reduced fat sour cream and cream cheese ---to save time and to blend the flavors even more, prepare the filling in advance and chill for 8 hours or overnight --- You may use about 1/2 teaspoon dried basil or oregano in place of fresh, or just omit the herbs completely --- these are *very* good I have made them many times in the past :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 28m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste.
- Cover and chill until ready to use if not using right away.
- Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
- Sprinkle with tops of the caps lightly with salt and pepper.
- Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
- Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
- Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese.
- Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.
Nutrition Facts : Calories 176.2, Fat 11.9, SaturatedFat 5.1, Cholesterol 24.4, Sodium 176.3, Carbohydrate 13.5, Fiber 6.2, Sugar 5.2, Protein 7
GRILLED STUFFED PORTOBELLO MUSHROOMS
A good dish that goes with almost anything year round. You can double this recipe and serve as a main dish with rice. Enjoy!
Provided by Michael
Categories Everyday Cooking Vegetarian
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for medium heat.
- In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
- Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 7.3 g, Fat 13.8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 1.9 g, Sodium 589.4 mg, Sugar 2.8 g
GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
- Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes.
- Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.
GRILLED STUFFED PORTOBELLO MUSHROOM CAPS
Large portobello mushroom caps, grilled with a creamy herb and garlic sauce, grape tomatoes, and cheese, make a delicious main course and can be served atop torn salad greens for a complete meal.
Provided by Philadelphia Cooking Creme
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat barbecue to medium heat.
- Discard stems from mushrooms; scrape out gills with small spoon. Brush mushrooms with oil; grill 2 min. on each side or just until mushrooms start to soften. Place, rounded-sides down, on foil-covered baking sheet. Dab insides of caps with paper towels to remove excess moisture.
- Fill caps with remaining ingredients.
- Grill 6 to 8 min. or until filling is heated through. Serve warm.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 4.1 g, Cholesterol 19.6 mg, Fat 8 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 316.2 mg, Sugar 0.1 g
GRILLED STUFFED PORTABELLA MUSHROOMS
This is a very healthy recipe - found on a Hospital Diet Guide for a Heart healthy diet and to lose weight - however, one would not expect these to be sooooo good!!! My husband who loves steak but isn't so much into mushrooms, went crazy over these - I served them with Black & Blue Steak Burgers (no bread) and a salad, all were grilled outdoors and really a fantastic meal!
Provided by stephanierndos
Categories Cheese
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the grill.
- In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper and garlic.
- Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.
- In a small bowl, mix 1/2 teaspoon of the olive oil, lemon juice and soy sauce. Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.
- Grill the caps, stem side down first for 5 minutes on each side or until soft.
- Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.
Nutrition Facts : Calories 87.8, Fat 4.8, SaturatedFat 1.8, Cholesterol 9.1, Sodium 182.9, Carbohydrate 7, Fiber 1.7, Sugar 2.7, Protein 6
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GRILLED STUFFED PORTOBELLO MUSHROOMS RECIPE
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5/5 (13)Total Time 15 minsServings 2Calories 216 per serving
- Remove brown gills from undersides of mushrooms using a spoon; discard gills. Set mushroom caps aside.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add garlic, and onion; sauté 2 minutes. Add oregano and spinach; saut 1 minute or until spinach wilts.
- Transfer spinach mixture to a medium bowl; stir in remaining 1 teaspoon oil, cheese, panko, vinegar, and pepper. Divide filling evenly among mushrooms, spooning onto gill sides.
GRILLED STUFFED PORTOBELLO MUSHROOMS RECIPE
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5/5 (40)Calories 83 per serving
- Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
- Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.
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