Posts Tagged ‘barbecue’

Grilled Rosemary Mushroom Skewers

Paula from bell’alimento substitutes a rosemary sprig for a traditional skewer in this family-favorite mushroom recipe that’s perfect on the grill during a casual summer evening or large backyard get-together.

Servings: 4

Ingredients

4 tablespoons olive oil
1 tablespoon minced fresh rosemary
salt/pepper
4 fresh rosemary sprigs
8 medium button mushrooms – stems removed
4 grape tomatoes
4 1” pieces yellow bell pepper

Directions

1. Preheat grill (or grill pan).
2. In a small bowl whisk together the olive oil, minced rosemary and salt/pepper to taste.
3. Remove 75% of the rosemary needles from the rosemary sprigs creating a “skewer.”
4. To assemble the skewers, place a mushroom, tomato, pepper and another mushroom onto an individual rosemary skewer. Continue until all skewers are complete.
5. Brush marinade onto the skewers. Place the skewers onto the hot grill and cook for approximately 2 minutes on each side.
6. Serve and enjoy.

Tip

Save the rosemary needles you remove from the “skewers” dry them out and save for later use.

Quick & Easy Barbecue Pork and Mushrooms

Like the name implies, this barbecue pork with mushrooms recipe is simple to but is also simply delicious.

Yield: 4 servings

Serving Size: 1 cup

Preparation Time: 5 minutes

Cooking Time: 45 minutes (15 minutes rest time)

Ingredients

1 whole pork tenderloin, trimmed (about 1 pound)
1 tablespoon barbeque sauce, honey-smoked
2 Portabella mushroom caps, sliced into 1/4 inch strips
1 tablespoon olive oil
1 tablespoon grill seasoning, mesquite

Directions

Pre-heat grill to 350°. Place pork on a large sheet of aluminum foil. Rub the barbecue sauce on the pork. Spread the mushroom strips around the pork and drizzle oil over the pork and mushrooms. Sprinkle the grill seasoning over the mushrooms.

Fold the sides and ends of the foil up and crimp to seal. Place pork packet on the grill, close cover. Let the pork cook 45 minutes, remove from the grill and let rest 15 minutes. Carefully unwrap the foil and remove the pork.

Cut into 4 sections. With 2 forks, shred the pork. Mix the shredded pork with some of the remaining juices from the foil to moisten.
Top with the mushrooms and serve.

NUTRITION FACTS per serving

Calories 190
Calories from Fat 60
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 75mg
Sodium 340mg
Total Carbohydrate 6g
Dietary Fiber 1g
Sugars 2g
Protein 26g
Vitamin D 3%
Vitamin A 0%
Vitamin C 0%
Calcium 2%
Iron 8%
Potassium 21%
Selenium 64%