Posts Tagged ‘grilled mushrooms’

Grilled Portabella Caps Stuffed with Herb Cheese

Portabella mushrooms are great for grilling and filling. These are stuffed with spinach, smooth herbed cheese and buttery crackers.

Yield: 4 servings

Serving size: 1 stuffed portabella cap

Preparation Time: 2 minutes

Cooking Time: 13 minutes


4 Portabella mushrooms, stems removed
1 tablespoon olive oil
2 Roma tomatoes, diced
1 cup baby spinach, rough chopped
1/2 cup spreadable reduced fat herb cheese
1/3 cup buttery crackers, lightly crushed


Heat grill to 400°. Brush both sides of mushrooms with oil. Mix tomatoes and spinach with the herb cheese. Spread the gill side of each mushroom with 2 tablespoons of herb cheese mixture. Sprinkle each mushroom with buttery cracker crumbs.

Place mushrooms, gill side up, on grill. Close cover and cook 13 minutes.

For a more quiche-like consistency, cook 2 minutes more.


Per serving: Calories: 210; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 10mg; Sodium: 460mg; Protein: 7g; Total Carbohydrate: 22g; Dietary Fiber: 2g

MLT Wrap

Yield: 4 portions


4 Flatout wraps
2 small tomatoes, thinly sliced
2 cups fresh baby spinach
2 tsp fresh minced ginger
1 cup low-fat mayonnaise
1 tsp salt-free steak seasoning Salt, to taste
2 tbs Olive oil
4 Large Portabella mushrooms, sliced (or 8 ounces white button mushrooms)


This recipe can be prepared on the grill or stovetop.

Brush Portabella strips with olive oil and sprinkle with steak seasoning and salt, to taste.

If grilling: preheat grill. Once grill is hot, cook Portabella strips until deep brown, about 10 minutes. Turn and grill until golden, another 6 to 8 minutes.

If sautéing: heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.

While mushrooms are cooking, warm tortillas on the grill in foil or lightly grill for just 20 seconds. If you are cooking inside, warm wraps in a dry skillet. Stir mayonnaise and ginger together and divide among tortillas, spreading to cover; top with spinach and tomato slices. When mushrooms are done, slice in to thin strips and sprinkle with more steak seasoning, if desired. Place mushrooms on tortillas and roll into a wrap.

Nutrition Facts per serving:

Calories: 330; Total Fat: 20g; Saturated Fat: 2.5g; Cholesterol: 10mg; Sodium: 460mg; Protein: 7g; Total Carbohydrate: 31g; Dietary Fiber: 2g

Grilled Mushroom and Garlic Salad

Yield: 4


1 head garlic
1 pound (about 6 cups) white button mushrooms, halved
3  tablespoons olive oil, divided
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups watercress leaves, arugula or spinach
1 cup cherry tomato halves or diced tomatoes


Preheat grill or broiler.

Separate garlic head into cloves; if large, cut cloves in half; peel. Fill a small saucepan with 3 inches of water; bring to a boil. Add garlic; cook until tender, about 5 minutes, drain.

In a large bowl toss mushrooms and garlic with 2 tablespoons olive oil.

To grill, place mushrooms and garlic in a grill basket or on skewers, or to broil place on broiler pan rack. Grill or broil as close to the heat as possible until mushrooms are tender, and golden turning occasionally, about 3 to 4 minutes.

In a large bowl, combine remaining 1 tablespoon olive oil, the vinegar, mustard, salt and black pepper. Add mushrooms and garlic, watercress and tomatoes; toss to coat; serve immediately.

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)


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


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.


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%

Chermoula Grilled Crimini

A tasty Chermoula marinade spices up grilled crimini mushrooms for an exotic spin on traditional skewers.

Yield: 24 servings

Serving size: 1 skewer of 4 crimini mushrooms



  • 2 cups (13 ounces) diced onion
  • ½ cup minced garlic
  • 1 cup (1/2 ounce) fresh cilantro
  • 1 cup (1/2 ounce) fresh mint
  • ½ cup (2 ounces) sweet paprika
  • ¼ cup (1 ounce) ground black pepper
  • ¼ cup (2 ⅔ ounces) kosher salt
  • 2 tablespoons ground coriander
  • 2 tablespoons cayenne pepper
  • 1 quart lemon juice
  • 1 ½ cups (12 ounces) olive oil


  • 96 whole crimini mushrooms, cleaned and trimmed
  • 8 large red bell peppers, seeded and cut into ½-inch strips


For the Chermoula: Combine the onion, garlic, cilantro, and mint in a food processor and blend to a paste. Stir in the paprika, pepper, salt, coriander, and cayenne. Whisk in the lemon juice and oil until blended. Pour the chermoula over the mushrooms, cover, and set aside for 30 minutes.

On long skewers, thread 4 mushrooms and 4 pepper pieces for each serving. Cover and refrigerate.

For each serving: Lightly drizzle a skewer with oil and grill over high heat for about 2 minutes. Turn the skewer carefully with tongs and grill for about 3 more minutes. Serve immediately.

Note: The crimini can be served over rice or with a fresh green salad.

Nutrition Facts

Calories: 200; Total Fat: 15g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 970mg; Protein: 3g; Carbohydrate: 15g; Dietary Fiber: 3g

Grilled Mushroom Quesadillas

Traditional quesadillas go vegetarian with grilled mushrooms and oozy cheese. Delightfully delicious and nutritious for a go-to family meal.

Yield: 6 portions

Serving Size: 1 quesadilla (1 Flatout wrap folded over half cup mushrooms, 1/3 avocado, and 2 oz. cheese)


2 lbs fresh white button mushrooms, sliced
2 tbs Olive oil
1 tsp Salt
6 Flatout wraps
2 cups (around 8 ounces) shredded cheese, such as reduced-fat Cheddar and Monterey Jack, plus extra for garnish
2 ripe avocados, peeled, pitted and thinly sliced
6 tbs fresh cilantro leaves (optional)
Salsa verde and diced tomatoes, for garnish


This recipe can be prepared on the grill or stovetop.

If grilling:  preheat grill. While grill heats, toss mushrooms with oil and sprinkle with salt. Cook mushroom in one layer in a grill basket, in batches if necessary. Cook until one side is deep brown, about 6 to 10 minutes; turn and grill other side till a similar color is achieved, another 6 to 10 minutes. Cooking times may vary.

If sautéing:  heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Add salt, flip mushrooms and cook about 5 minutes more, until other side is same color.

While mushrooms cook, assemble quesadillas; distribute half the cheeses and all avocado slices on left half of six tortillas. When mushrooms are done, distribute mushrooms and cilantro leaves, if desired, among tortillas and top with remaining cheese. Fold tortilla in half and grill or warm in skillet until cheese begins to melt, then flip to cook other side. Transfer to cutting board, cut into wedges and serve with salsa verde, tomatoes and additional cheese.

Note:  If a grill basket is not available, layer several sheets of foil together and fold up sides to make a shallow pan, or use a disposable foil pan. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.

Nutrition Facts: Calories: 400; Total Fat: 22g; Saturated Fat: 7g; Cholesterol: 20mg; Sodium: 900mg; Protein: 17g; Carbohydrates: 33g; Dietary Fiber: 5g

Portabella Burger with Truffle Aioli and Cremini Mushroom Duxelle (Foodservice Portion)

Mushrooms are present in every aspect of this burger, bringing layers of flavor to each bite.

Yield: 12 servings

Serving size: 1 burger


Per yield:
  • 12 portabella burgers (recipe follows)
  • 3 cups crimini mushroom duxelle (recipe follows)
  • ¾ cup creme fraiche or sour cream
  • 1 ½ cup truffle aioli (recipe follows)
  • 12 burger buns, toasted
  • 2 cups pickled red onions (recipe follows)
For the Portabella Burgers:
Makes 12 four-inch burgers
  • 10 pounds portabella mushrooms (cleaned; stems removed and reserved)
  • 4 gallons brine (dissolve 2⅔ cups salt and 2 cups sugar into 4 gallons water)
  • 2 ½ cups portabella liquid
  • ¼ cup agar agar powder
  • To taste kosher salt
  • To taste fresh cracked black pepper
  • 2 tsp madras curry powder
For the Truffle Aioli:
Makes about 1 1/2 cups
  • 1 garlic clove, minced
  • 1 egg yolk
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1  cup grape seed oil
  • ½ cup truffle oil
  • To taste Kosher salt
  • To taste white pepper
For the Crimini Mushroom Duxelle:
Makes about 3 cups
  • 3 ounces unsalted butter
  • 1 cup minced yellow onion
  • 2 pounds crimini mushrooms (grated in robot coupe)
  • 6 ounces white wine
  • To taste Kosher salt
  • To taste white pepper
For the Pickled Red Onions:
Makes about 2 cups
  • 1 teaspoon Mustard seeds, toasted
  • 1 teaspoon Coriander seeds
  • 1 teaspoon Fennel seeds
  • 1 teaspoon Red peppercorns
  • 1 cup white wine vinegar
  • 1 cup sugar
  • 3 bay leaves
  • 2 pounds red onions, sliced into ¼-inch julienne


For the Portabella Burgers:
Brine the cleaned portabella mushrooms cap and stems overnight, weighting them to make sure that they remain submerged.
Drain the brined mushrooms and grill the caps over medium heat until tender and they are releasing their moisture. Meanwhile, sauté the stems in a small amount of vegetable oil until they become tender and release their moisture. Place the cooked hot mushroom caps and stems in a drain pan and cover with a lid to allow them to steam through.
When the mushrooms have come to room temperature, grind everything through the large die on a meat grinder into a drain pan lined with cheesecloth. Wrap the ground mushrooms in the cheesecloth and twist, then press under a heavy weight (approximately 20 pounds) to squeeze out the liquid (reserving for use later). Let press for 20 minutes.
When the ground mushrooms have drained, transfer them from the cheesecloth to a large bowl. Season with salt, pepper, and the curry powder. Leave out at room temperature.
Measure 2½ cups of the portabella liquid into a pot and add the agar agar. Allow the agar to soften for 10 minutes. Bring the liquid and agar to a boil, stirring constantly. When it has thickened, pour the liquid over the ground mushrooms and mix thoroughly, making sure they are well coated with the liquid.
While warm, quickly press the mixture into a half sheet pan lined with plastic wrap, and press to an even thickness. Refrigerate and cut into 4-inch burgers or other shape. (We cut this into approx 30 mini square burgers for a tasting menu.)

For the Truffle Aioli:
Combine the garlic, egg yolk, lemon juice, mustard, ¼ cup grape seed oil and a small amount of salt and pepper in a food processor. Mix on high until the mixture has turned a pale yellow and has become light and frothy.
While the processor is still on high, slowly pour in the remaining grape seed oil in a steady stream. Then pour in the truffle oil (at any point if the aioli becomes too thick, it can be thinned out by adding water 1 teaspoon at a time.) Adjust seasoning with salt and pepper and acidity with additional lemon juice or oil.

For the Crimini Mushroom Duxelle:
In a rondeau, melt the butter then add the onions and sauté until soft and translucent. Add the grated mushrooms and cook on medium-high heat until the mushrooms have released their liquid and the pan is dry. Add the wine and reduce until no liquid remains in the pan. Season with salt and pepper. Transfer to a sheet pan and refrigerate.

For the Pickled Red Onions:
Toast the seeds and peppercorns in a warm pan for 2 to 3 minutes and tie into a sachet with cheesecloth. Combine the vinegar, sugar, sachet, and bay leaves in a heavy pot and bring to a simmer. Pour the hot liquid over the onions, placing a small plate on top to keep them submerged. Cover and refrigerate for a week before using.

For each serving, to order:
Place a burger on a tray that has been lined with parchment paper and sprayed with nonstick oil. Heat through for approximately 5 minutes. Warm about ¼ cup of the duxelle with 1 tablespoon of crème fraiche or sour cream. Spread each bun with 2 tablespoons of aioli, place the burger on the bun, and top with the duxelle and about 2½ tablespoons pickled red onion.

Nutrition Facts

Calories: 680; Total Fat: 40g; Saturated Fat: 8g; Cholesterol: 35mg; Sodium: 240mg; Protein: 18g; Carbohydrate: 69g; Dietary Fiber: 14g

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