Posts Tagged ‘Grilling Recipe’

Grilled Portabella Tacos

These tacos are so full of flavor and will become a tradition on Taco Tuesday.

Preparation time: 30 minutes.

Serves 4 guests (2 tacos per person).


1 pint of sliced portabella mushrooms
3 roasted poblano peppers sliced in strips
1 purple onion cut in rounds
1 teaspoon of dried epazote condiment (can be replaced with Mexican oregano if not found)
1 teaspoon of ground cumin
1 teaspoon of sea salt
1/2 teaspoon of grape seed or canola oil
1 cup of fresh cilantro leaves
2 tablespoons of crumbled queso fresco
8 corn tortillas (warmed)


In a grilling pan heat cooking oil. Add mushrooms and press with a grilling press for few minutes to get grill marks. Turn and repeat the process. Add onions and brown. Season with cumin, epazote and sea salt. Add the poblano pepper strips and combine with the rest of the ingredients.

Warm the corn tortillas and add two teaspoon of the taco filling to each tortilla, drizzle with crumbled queso fresco and garnish with fresh cilantro.

You can also add habanero or chipotle salsa or any other spicy sauce you might like.

Portabella Burgers with Pear-Walnut Mayonnaise

These portabella burgers take gourmet to another level. Made with fresh arugula, Gorgonzola cheese, pears, walnuts and more, this recipe is bound to excite your taste buds.

Yield: 4

Serving Size: 1 burger


1/4 cup olive oil
1/4 cup balsamic vinegar
3 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
4 large portabella mushrooms
1 medium pear, peeled and chopped
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons mayonnaise
4-1/2 teaspoons chopped walnuts
4 slices onion
6 ounces Gorgonzola cheese, thinly sliced
4 whole wheat hamburger buns, split
2 cups fresh arugula


In a large resealable plastic bag, combine the oil, vinegar, garlic and thyme; add the mushrooms. Seal bag and turn to coat; refrigerate for up to 2 hours.

In a small skillet, saute pears in oil and lemon juice until tender; cool slightly. Place in a small food processor; cover and process until blended. Stir in mayonnaise and walnuts. Cover and refrigerate until serving.

Drain and discard marinade. Grill mushrooms, over medium heat, covered, for 3-4 minutes on each side or until tender. Top with onion and cheese slices. Cover and cook for 2-3 minutes or until cheese is melted. Serve on buns with arugula and mayonnaise mixture.

Nutrition Facts:

Calories: 530; Total Fat: 38g; Saturated Fat: 12g; Cholesterol: 40mg; Sodium: 820mg; Protein: 16g; Carbohydrates: 39g; Dietary Fiber: 6g

You might also like:

Mushroom Burger Wrap

Mushroom Burger Wrap

The Forest Burger

The Forest Burger

Mini Mushroom Burgers

Mini Mushroom Burgers

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

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.