Posts Tagged ‘grilled Portobello’

Mushroom Sliders

These portabella sliders pack a hearty texture and meaty flavor that would give any burger a run for its money.

Yields: 4

Ingredients

2 large portabella mushrooms, stems removed
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon olive oil
8 small slider rolls, split and toasted
8 tomato slices
8 red onion slices
Optional: garlic and assorted herbs

Directions

In a large resealable plastic bag, combine mushrooms and oil/balsamic vinegar to taste. Close bag and gently toss until evenly coated. Marinate 30 to 60 minutes. Remove mushrooms to a plate and season both sides with salt and pepper.

Heat a grill pan over medium heat then coat with cooking spray.

Place mushrooms on grill pan and cook 8 to 10 minutes, turning halfway through cooking, or until mushrooms are heated through.

Remove from pan and drain on paper towels. Cut each mushroom into quarters.

If desired, sprinkle garlic and herbs on mushrooms. Top with mushrooms, tomato, onion and condiments of choice. Serve immediately.

Nutrition Facts

Calories: 300; Total Fat: 6 g; Saturated Fat: 1.5 g; Cholesterol: 5 mg; Sodium: 620 mg; Carbohydrate: 51 g; Dietary fiber: 2 g; Protein: 10 g

Grilled Portabella Caesar Salad

Yield: 4 servings

Ingredients

Grilled Portabellas
4 portabellas, stemmed and thinly sliced
Olive oil
Salt and pepper
Salad
¼ cup olive oil
2 tablespoons lemon juice
½ teaspoon anchovy paste
½ teaspoon Dijon mustard
1 clove garlic; minced or pressed
12 cups (about 10 ounces) chopped romaine lettuce, rinsed and crisped
¼ cup Parmesan cheese
2 cups seasoned croutons
Lemon slices, for garnish

Directions

For Grilled Portabellas
1. Brush each cap with olive oil; season with salt and pepper. Arrange on a sheet pan.
2. Bake at 500˚F until mushrooms are tender, about 8 minutes.
3. Cool slightly; then thinly slice; reserve.

For Salad
1. Meanwhile, in a large bowl, whisk oil, lemon juice, anchovy paste, mustard and garlic to blend.
2. Add lettuce, cheese and croutons; gently toss.
3. Divide among 4 serving plates
4. Top each salad with sliced portabellas; serve immediately.