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GRILLING
Portobello Burgers
Grilled Portobellos with Olive Oil & Garlic
Grilled Portobellos
Marinated Grilled Portobellos
Marinated Portobellos
Balsamic Marinated Portobellos
Grilled Portobellos with Olive Oil & Garlic
Portobello Burgers
1.Grill, broil or roast Portobello caps
2.Top with favorite burger fixings and serve on a toasted bun or English muffin or tuck into a pita pocket.
Try topping your PortoBurger with one of these combos:
*Bacon strips, sliced tomato and shredded iceberg lettuce with mayonnaise
*Slices of Muenster cheese and ham or turkey with mustard
*Jarred roasted red peppers, spinach leaves and crumbled feta cheese
*Salsa, chopped jalapeno pepper and shredded Monterey Jack cheese
*Sprouts and sliced tomato drizzled with Italian dressing
*Italian salami and sliced mozzarella cheese
Grilled Portobellos with Olive Oil & Garlic
4 Portobellos
Olive Oil
Coarse salt and freshly ground black pepper
4 garlic cloves, minced
Chopped fresh parsley
Preheat the broiler or start your grill.
Wipe mushrooms clean and remove stems. Drizzle all over with olive oil and season with salt and pepper.
Broil or grill about 4 inches from flame, gill side up, 2 minutes. Turn over, sprinkle tops with garlic and a bit more oil, and cook 1 to 2 minutes longer, being careful not to burn the garlic. Sprinkle with parsley and serve.
Grilled Portobellos
4 Portobello Mushrooms
2 T butter
2 t minced garlic
2 T balsamic vinegar
1/4 t salt
1/8 t black pepper
1 T chopped fresh basil
Preheat outdoor gill or boiler. Separate mushroom caps from stems, set caps aside. Coarsely chop stems (to measure 1 cup). In a medium saucepan melt butter, add chopped stems and garlic; cook, stirring frequently, until stems are tender, 5 to 6 minutes. Stir in vinegar, salt and black pepper; remove from heat. Transfer to the bowl of a food processor; process until finely chopped; set aside. Place Portobellos rounded side up on grill or rack in broiler pan. Grill or broil 4 inches from heat until mushrooms are hot, 2 to 3 minutes. Turn spread each mushrooms with 1/4 chopped mushroom stem mixture; cook until mushrooms are tender, 4 to 5 minutes longer. Serve on toasted rolls with sliced tomato and arugula or watercress if desired.
Marinated Portobellos
4 Portobello Caps
1/2 bottle any Good Italian Dressing
Marinate Portobellos 2 to 4 hours. Preheat grill or broiler. Grill 4 inches from flame, 4 minutes per side.
Marinated Grilled Portobellos
4 Portobello Caps
Olive Oil
1/4 Cup Soy Sauce
Garlic Powder to taste
Separate mushroom caps from stems and wash. Coat caps with Olive Oil and place in 9 x 13 pan. Mix together Soy Sauce and Garlic Powder. Pour over caps and let sit 2 to 4 hours. Preheat grill or broiler. Grill 4 inches from flame, 4 minutes on each side. Serve as Main Course or Appetizer.
(You can take the marinade while the portobellos are grilling and cook to boil in sauté' pan add 1 T flour, reduce heat and cook till thick, pour over portobellos.)
Balsamic Marinated Portobellos
4 Portobello Caps
1/4 cup balsamic vinegar
2 T Olive Oil
1 clove of garlic minced
1/2 onion chopped
1/4 cup fresh basil, chopped
Wash mushrooms and remove stems. Place in 9 x 13 pan. Mix balsamic vinegar, garlic, onion, basil and olive oil together. Pour over Portobellos; let sit 2 to 4 hours. Grill.
Grilled Portobellos with Olive Oil & Garlic
4 Portobellos
Olive Oil
Coarse salt and freshly ground black pepper
4 garlic cloves, minced
Chopped fresh parsley
Preheat the broiler or start your grill.
Wipe mushrooms clean and remove stems. Drizzle all over with olive oil and season with salt and pepper. Broil or grill about 4 inches from flame, gill side up, 2 minutes. Turn over, sprinkle tops with garlic and a bit more oil, and cook 1 to 2 minutes longer, being careful not to burn the garlic. Sprinkle with parsley and serve.
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