Ww Grilled Margherita Portabella Mushrooms Recipes

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.

PORTABELLA MUSHROOMS WITH HERBS

Steps:

• In large glass or plastic bowl or resealable food-storage plastic bag, mix oil, vinegar, oregano, thyme, salt and garlic. Add mushrooms; turn to coat. Cover dish or seal bag; refrigerate 1 hour.
• Heat coals or gas grill for direct heat. Remove mushrooms from marinade (mushrooms will absorb most of the marinade). Cover and grill mushrooms over medium heat 8 to 10 minutes or until tender. Sprinkle with cheese.

WW GRILLED MARGHERITA PORTABELLA MUSHROOMS

Steps:

• Heat a grill or grill pan to medium-high heat. Place mushrooms on a tray and lightly coat with cooking spray.
• Place mushrooms on grill, underside (gill) down, and cook, covered, 4 minutes. Uncover and using tongs, flip mushrooms; cook for 4 minutes more.
• Meanwhile, in a small bowl, combine cheese, garlic powder and oregano.
• After mushrooms have cooked for 8 minutes, remove them to a tray and reduce grill heat to medium-low. Fill each mushroom cap with about 2 tablespoons of seasoned cheese. Place mushrooms back on grill and cook, covered, until cheese melts, about 2 minutes.
• Remove mushrooms to a serving plate and top each with 4 slices of tomato and 2 basil leaves. Yields 1 mushroom per serving.

GRILLED PORTABELLA MUSHROOMS

Steps:

• Preheat grill.
• Place mushroom gill side up on a plate.
• Spray lightly with olive oil cooking spray.
• Sprinkle with salt and pepper.
• Place garlic in the stem indentation of the mushroom cap.
• Drizzle balsamic vinegar over mushroom.
• Grill 4-6 inches over medium coals, gill side up, until the edges of the cap down, and mushroom is very dark in color.
• The cap should be tender yet firm and slightly pliable when picked up.
• Remove from heat.
• Allow cap to cool slightly.

GARLIC-HERB PORTABELLA MUSHROOMS

Steps:

• Place mushrooms in a quart size zip lock bag combine remaining ingredients except cheese and pour over the top of the mushrooms.
• Marinate for 1-2 hours, tossing once or twice.
• Remove from marinade and cook on hot grill for 3 minutes on each side watching carefully not to burn.
• Serve as a side dish, main course, or on a roll (burger substitute).
• Topped with shaved cheese.

GRILLED PORTABELLA MUSHROOMS AND VEGGIE FAJITAS

Steps:

• In a large bowl, place the vinegar, olive oil, parsley, garlic, salt, and pepper, and whisk well to combine.
• Add all of the vegetables and toss well to thoroughly coat the vegetables with the marinade.
• Set the vegetables aside and allow them to marinate for 15 minutes.
• Place the vegetables on a hot grill and grill for 3-5 minutes per side or until tender.
• Transfer the grilled vegetables to a cutting board and cut them into strips.
• The tortillas can be warmed on the grill, if desired.
• Transfer the vegetables to a platter for service.
• Allow guests to build their own fajitas by filling tortillas with the grilled vegetables and top with your favorite sauce if desired.
• *Note:the vegetables can also be cooked under the broiler for 3-5 minutes per side or until tender.

GRILLED PORTABELLA MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA

Steps:

• Prepare the barbecue (medium-high heat).
• Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
• Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.