Posts Tagged ‘Grilled’

Grilled Portobello Burgers with Garlic Mayo

These portobello mushrooms are marinated in a homemade barbecue spice mix and grilled until tender. When served, they are loaded up with sweet grilled red onions and savory garlic and chive mayonnaise.

Makes: 4 burgers
Preparation time: 30 minutes
Cook time: 15 minutes

Ingredients:

Marinade
2 teaspoons chili powder
1 teaspoon dark or light brown sugar
1 teaspoon fine sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon ground black pepper
1/3 cup extra virgin olive oil

Burgers
4 portobello mushrooms, stems and gills removed
1/3 cup mayonnaise
1 teaspoon chopped chives
¼ teaspoon garlic powder
¼ teaspoon fine sea salt
1 small red onion, sliced (keep rings intact)
4 buns
4 lettuce leaves
Olive oil for grilling

Directions

Mix all marinade ingredients in a small bowl. Place mushrooms on a baking sheet. Drizzle marinade over mushrooms and rub liberally to coat all sides. Let sit for 15 minutes.

Preheat grill to high heat.

To make garlic mayo, stir together mayonnaise, chives, garlic powder and salt in a small bowl. Refrigerate until ready to serve.

Brush grill grate with olive oil. Place mushrooms and onion rings on grill. Cook for 5 to 7 minutes on each side, until both are darkened and tender.

To serve, spread bottom of each bun with mayonnaise, top with lettuce and a few onion rings. Add mushroom and cover with top bun.

Grilled Portabella with Sausage, Egg and Hollandaise

Servings: 4

Ingredients

4 portobello mushrooms, ribs discarded, stems reserved and chopped
Salt and white pepper to taste
½ cup olive oil
1 Tbsp. garlic, minced
2 shallots, minced
5 oz. chorizo sausage, ground
1 bunch scallions, sliced thin
5 oz. raw sweet Italian sausage, ground
5 oz. breakfast sausage, ground
4 egg yolks
Juice of 2 lemon
1 lb. butter unsalted, clarified
4 eggs
Salt and white pepper to taste

Directions

Preheat oven to 350 degrees.

Brush the mushrooms with olive oil, season with salt and white pepper and grill 4 minutes per side. Set aside to cool. Sauté the mushroom stems, garlic, shallots, and scallion with the chorizo sausage in 2 tablespoons of olive oil on medium-high heat for 5 minutes. Meanwhile, mix the breakfast sausage and Italian sausage in a stand mixer, or large stainless steel mixing bowl. When done sautéing the mushroom mix, add the sausage and mix until well incorporated.

Once mixed, divide the mixture into 4 equal patties. Place one sausage patty on each mushroom cap and set on a large enough baking pan. Make the hollandaise using a double boiler. Whip the egg yolks and lemon juice rapidly until they turn a light yellow color and become thick. Be careful not to scramble the eggs in the double boiler. Remove the stainless bowl from heat if this happens, then return to heat and continue whipping if needed. Once the egg yolks have thickened, remove the stainless bowl from the heat and slowly drizzle clarified butter into the egg yolks while whisking vigorously. Once the butter has been emulsified, continue adding more butter a little at a time until all the butter is gone. If the sauce is too thick, it can be thinned with water to the desired consistency. When the sauce is complete, set aside.

Cook the mushroom and sausage in the oven until the internal temperature of the sausage is 165°F. When the sausage is thoroughly cooked, fry the remaining four eggs sunny side up in a large skillet on medium heat. Top each sausage stuffed mushroom cap with a sunny side egg and drizzle with the hollandaise.

Makes 4 servings.

Mushroom and Peppers Grill-Fry

Grilled mushrooms turn this easy recipe into a light and delightful meal.

Servings: 4

Serving Size: 2 cups prepared

Ingredients

8 ounces baby bella mushrooms, sliced
2 cups fresh broccoli florets
1 yellow pepper, seeded and cut into chunks
1 red pepper, seeded and cut into chunks
1 red onion, cut into chunks
3 garlic cloves, crushed
½ cup soy sauce
3 Tablespoons canola oil
Pepper
½ pound cooked pasta noodles, such as spaghetti, thin spaghetti or angel hair
1 bunch green onions, sliced

Special Equipment

Grill basket for vegetables

Directions

Toss the baby bella mushrooms, broccoli florets, yellow and red pepper chunks and red onion chunks in a bowl. Mix in the crushed garlic cloves, soy sauce and canola oil.

Let sit in the marinade for at least 30 minutes. Season with a little pepper before tossing in the basket on the grill.

Cook the pasta noodles as directed and drain.

Drain the marinade and save it for the noodles. Toss the marinated vegetables in a grill basket over medium heat over the grill. Grill for 8 to 10 minutes, tossing every few minutes, or until broccoli turns bright green and peppers begin to soften.

Meanwhile, soak the cooked noodles in the soy sauce marinade until vegetables are done cooking. Drain the marinade off the noodles and toss them with the cooked vegetables. Sprinkle the sliced green onions over the top.

Serve Mushroom and Vegetable Grill-Fry over noodles of your choice.

Nutrition Facts

Calories: 400; Total Fat: 12g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 2040mg; Protein: 15g; Total Carbohydrate: 59g; Dietary Fiber: 6g

Grilled Philly Cheese Mushroom Sandwich

Yield: 4

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Ingredients

4 large Portabella mushrooms, sliced
1 large red onion, sliced
2 bell peppers, core and seeds removed, quartered
2 tablespoons canola oil
1 teaspoon grilled steak seasoning
4 Italian rolls, split length wise, toasted
8 slices provolone or American cheese or 4 ounces processed cheese spread

Directions

Heat grill to medium, about 365°. Brush both sides of mushrooms, onions and bell peppers with oil and season with steak seasoning. Place on grill and close cover, cook 5 minutes on each side.

Remove onions and peppers from grill, thinly slice as desired. Place on aluminum foil and return to grill to keep warm. Remove mushrooms and thinly slice. Lightly toast bun on grill. Remove peppers, onions and mushrooms and combine.

Place cheese on each split roll, top mushroom mixture. Turn grill off and place sandwiches on grill with lid closed, 5 minutes or until cheese is fully melted. Cut in half and serve immediately.

NUTRITION FACTS per serving

Calories 370
Calories from Fat 210
Total Fat 23g
Saturated Fat 10g
Trans Fat 0g
Cholesterol 40mg
Sodium 590mg
Total Carbohydrate 21g
Dietary Fiber 5g
Sugars 4g
Protein 21g
Vitamin A 30%
Vitamin C 120%
Calcium 45%
Iron 10%
Potassium 23%
Selenium 43%