Posts Tagged ‘grilling’

Steak, Potato and Mushroom Kebabs

Soak up the summer with these mouth-watering steak, potato and mushroom kebabs.

Yield: 8 kebabs
Prep Time: 30 minutes marinating, 15 minutes active prep
Cook Time: 5 – 10 minutes

Ingredients

1 lb strip steak, cubed
1/2 cup olive oil and vinegar salad dressing
24 white button mushrooms
24 small new potatoes

Directions:

1. Place steak in a large zip top bag, add salad dressing. Transfer to refrigerator and allow to marinate for 30 minutes.
2. While steak is marinating, soak wooden skewers.
3. Place a medium pot with water onto boil. Add potatoes and par boil.
4. Assemble skewers: mushroom, steak, potato; 3 of each on each skewer.
5. Grill skewers on grill or stove top on grill pan until meat is to desired done-ness, mushrooms have softened and potatoes have cooked through.

Mushroom Turkey Burgers

Yield: 12 5-oz burgers

Ingredients

3 lb Ground turkey
20 oz Roasted mushroom base (recipe below)
½ tsp Aleppo pepper
½ tsp Black pepper
1 stp Kosher salt
Olive oil, for cooking

Roasted Mushroom Base

½ cup Extra virgin olive oil
2 lbs Crimini mushrooms, diced ¼”
½ tsp Kosher salt ½ tsp
¼ tsp Black pepper, freshly ground

Directions

For the Roasted Mushroom Base: Preheat the oven to 400°F. In a large bowl, combine the olive oil, diced mushrooms, salt, and pepper; toss to combine. Pour out onto two sheet pans lined with parchment paper; distribute the mushrooms in an even layer to ensure even roasting. Place in the preheated oven and roast for 15 minutes, stirring every 5 minutes to ensure evening browning.

Remove and cool. Process briefly in a food processor until chopped finely but with some small pieces left. Use this base for the mushroom turkey burger.

For the burgers: In a large mixing bowl, combine the ground turkey, roasted mushroom mixture, peppers, and, salt; mix to combine. Form into 12 equal burgers, about 5 ounces each. Set aside chilled.

To finish the burger: Sauté or grill the burgers until the internal temperature reaches 160°F. Remove from the heat and rest for 2 minutes.

Tip: For a new flavor combination, top these burgers with Chipotle Aioli and Cilantro Yogurt sauces and serve on a pita or flat bread.

Nutrition Facts

Calories: 280; Total Fat: 22g; Saturated Fat: 5g; Cholesterol: 88mg; Sodium: 270mg; Protein: 20g; Total Carbohydrate: 2g; Dietary Fiber: 0g

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

Cherry Portabella-Stuffed Pork Chops

Shaina Olmanson from Food for My Family transforms a comforting fall casserole into an ideal summer dish, filled with sweet summer cherries and hearty mushrooms.

Yield: 4 pork chops

Ingredients

4 thick-cut pork chops
1 ½ cups cooked wild rice
6 ounces baby portabella mushrooms
24 ripe cherries, pitted and chopped
½ red onion, chopped
3 tablespoons extra virgin olive oil
1 tablespoon fresh chopped rosemary, chopped
1 teaspoon black pepper
1 teaspoon kosher salt

Directions

Use a sharp knife to cut a pocket into the pork chops, and make the pocket as big as possible without cutting through the backside. In a medium bowl, mix together wild rice, mushrooms, cherries, red onion, rosemary, olive oil, salt, and pepper. Spoon the stuffing into each chop, trying to get them as full as possible. Place any leftover stuffing into a foil pouch and seal.

Preheat your grill to high and clean the grate. Apply a coating of olive oil or non-stick grilling spray. Place the chops and the foil pouch on the grill, close the lid and allow to cook for about three minutes. Flip the chops and grill for another three minutes.

Turn the heat down to medium, flip, and cook each side for an additional three minutes. Your cooking time will vary considerably depending on the thickness of the chops and the heat of your grill.

When they’re done, remove them to a foil lined plate and cover. Let the pork chops rest for at least five minutes. Serve with leftover stuffing from the pouch.

Grilled Mushroom Cobb Salad

Meaty portabella mushrooms top this vegetarian cobb salad, perfect for lunch or as a hearty side salad.

Preparation Time:  5 minutes

Cooking Time:  10 minutes

Yield:  4 servings

Serving Size: 1 portabella mushroom and 1 hardboiled egg on prepared salad

Ingredients

2  tablespoons olive oil
Salt and pepper to taste
1  red bell pepper, cut in 2-inch pieces
4  Portabella mushrooms, sliced
4  cups chopped romaine lettuce
1/4 cup prepared vinaigrette salad dressing, or more to taste
4 hard boiled eggs, coarsely chopped
4 ounces crumbled blue cheese

Directions

Wish together oil, salt and pepper and brush mushroom strips and red peppers with mixture. Place red pepper pieces on a skewer and grill peppers and mushrooms, turning once, for about 10 minutes.

Toss lettuce with vinaigrette and arrange on a shallow serving platter. Arrange mushrooms, roasted peppers, eggs and blue cheese in four “stripes” across the bed of lettuce. Serve chilled.

Nutrition Facts:

Calories: 330; Total Fat: 25g; Saturated Fat: 8g; Cholesterol: 235mg; Sodium: 620mg; Protein: 16g; Carbohydrate: 12g; Dietary Fiber: 3g

Mushroom Napoleon

Fresh goat cheese, basil and thyme on top of a meaty portabella create the perfect vegetarian mushroom napoleon, great for lunch, dinner or entertaining.

Preparation Time:  5 minutes

Marinate Time:  30 minutes

Cooking Time:  5 minutes

Yield: 4 servings

Serving Size: 1 prepared portabella cap

Ingredients

4 Portabella mushrooms, stems removed
1/4 cup light vinaigrette salad dressing
1 red onion, cut into 8 slices
4 tomatoes, cut into 4 slices each
8 fresh basil leaves
1 cup crumbled soft goat cheese
2 tablespoons fresh thyme, removed from stem and chopped
Salt and freshly ground black pepper

Directions

Place Portabellas, onions and vinaigrette in a large zip top bag. Let marinate for at least 30 minutes. Reserve marinade, if grilling.

If grilling Pre-heat grill. Once hot, grill Portabella gill side down for about 5-7 minutes, turn over and cook for another 5-7 minutes or until juices begin to accumulate in the cap. Simultaneously, wrap the onions in foil and grill. Remove the onions when the Portabellas are done. Drain and reserve excess juices from the mushrooms and onions.

Plate the Portabella cap gill side up. Layer slices of onion, tomato and basil leafs on top of the Portabella cap. Sprinkle each stack with 1/4 of the goat cheese and fresh herbs, drizzle with reserved marinade and serve warm.

If microwaving: Place the mushrooms (gill side up) and the onions on a large, microwaveable plate. Cover and microwave for 3 minutes. Let rest 30 seconds, then carefully remove plate and uncover. Drain excess juices and reserve.

Plate the Portabella cap gill side up. Layer slices of onion, tomato and a basil leaf on the Portabella and microwave for 45 seconds. Sprinkle each stack with 1/4 of the goat cheese and fresh herbs, drizzle with reserved juices and serve warm.

Nutrition Facts:

Calories: 210; Total Fat: 10g; Saturated Fat: 6g; Cholesterol: 20mg; Sodium: 290mg; Protein: 11g; Carbohydrates: 19g; Dietary Fiber: 3g

Mozzarella Portabella Light Flatout Thin Crust Pizza

Hearty and delicious mushrooms add a meaty texture to this vegetarian pizza. Take the fun outside and throw the pizza on the grill for 4 minutes with the lid shut to give it a crispy finish.

Yield: 1 serving

Serving Size: 1 Italian Herb Light Flatout wrap with 1 cup cheese and mushrooms

Ingredients

1 Italian Herb Light Flatout CarbDownTM Wrap
Olive-oil cooking spray
1/4 cup calorie-free balsamic vinaigrette dressing
3 ounces fresh Portabella or white button mushrooms
2/3  cup fat-free Mozzarella cheese, shredded
3 tablespoons reduced-fat Feta Cheese

Directions

Preheat oven to 350° F. While oven heats, slice mushrooms into 1/8-inch slices and marinate in balsamic vinaigrette dressing for 10 minutes.

Coat one side of the Flatout wrap with cooking spray. Lay the coated side down on a nonstick cookie sheet. Bake for about 8 minutes.

Remove cookie sheet from oven and top warm Flatout wrap with mushrooms, Mozzarella and Feta. Return to oven and bake for 15 minutes, or until cheese melts.

Cut pizza immediately into 6 squares, or 16 wedges for appetizers, and enjoy!

Nutrition Facts:

Calories: 210; Total Fat: 3.5g; Saturated Fat: 1.3g; Dietary Fiber: 1.4gNutrition Facts: Calories: 340; Total Fat: 3.5g; Saturated Fat: 2.5g; Cholesterol: 20mg; Sodium: 910mg; Protein: 40g; Total Carbohydrate: 36g; Dietary Fiber: 9g

Portabella and Halloumi “Burgers” (Foodservice portion)

In this vegetarian burger is a play on the whole sandwich with giant portabella mushroom caps as buns and a slice of grilled halloumi cheese takes the place of the burger.

Yield: 2 burgers

Yield: 20 servings

Serving size: 1 garnished “burger” (2 portabella caps and 1 slice halloumi cheese)

Ingredients

  • 40 (4-inch) portabella mushrooms, stems trimmed (about 10 pounds)
  • 1/2 cup olive oil, divided
  • 4 onions, sliced
  • 4 bell peppers, sliced into strips
  • 20 (1/2 thick) slices haloumi cheese (about 2 1/2 pounds)
  • 2 cups micro herbs to garnish

Directions

1.  Heat oven to 350°F.  Arrange portabella mushroom caps on sheet pans.  Drizzle with 1/4 cup of olive oil, turning to coat.  Turn gill side down and bake 15 minutes or until just cooked through.

2.  Meanwhile, heat 2 tablespoons oil in large nonstick skillet.  Sautee onions until tender and beginning to brown.  Add peppers and continue to cook until tender.  Keep warm.

3.  Heat another nonstick skillet or flat top grill with remaining olive oil.  Working in batches as needed, arrange haloumi in a single layer in hot oil.  Cook for 4 to 6 turning once or until well browned on both sides.

4.  Arrange one layer of mushrooms in hotel pans or rimmed sheet, gill side up.  Top each with some of the onion and pepper mixture, then top each with a slice of haloumi.  Immediately before serving, top each burger with micro greens and the remaining mushrooms, gill side down.

Tip:  Serve with your favorite potato wedges, chips or fries.

Nutrition Facts:

Per 1 serving: Calories: 260; Total Fat: 20 g; Saturated Fat: 6 g; Cholesterol: 15 mg; Sodium: 75 mg; Carbohydrate: 13 g; Dietary fiber: 3 g; Protein: 9 g

Family portion

Portabella Mushrooms Filled with Goat Cheese (Foodservice portion)

Stuff portabella mushrooms with creamy goat cheese and fragrant herbs for a savory appetizer.

Yield: 20 servings

Serving size: 1 stuffed portabella cap

Ingredients

  • 20 (4-inch) portabella mushrooms – stems removed (about 5 pounds)
  • 1 cup extra virgin olive oil
  • 2 teaspoons pepper
  • 5 teaspoons minced garlic
  • 2 1/2 pounds firm goat cheese, sliced
  • 2 1/2 cups grated Parmigano Reggiano
  • 3 tablespoons roughly chopped flat leaf Italian parsley

Directions

1. Preheat broiler to HIGH. Place mushrooms in a single layer onto a rimmed baking sheet.  Drizzle oil olive on both sides.  Place portabellas gill side down.

2. Broil for approximately 8-10 minutes.

3. Turn portabellas over; season with pepper and garlic.   Top each with two slices goat cheese and Parmigiano.

4. Return to oven for approximately 5 minutes OR until cheese is bubbly and golden.  Garnish with parsley

Nutrition Facts:

Calories: 300; Total Fat: 22g; Saturated Fat: 10g; Cholesterol: 40mg; Sodium: 260mg; Protein: 14g; Carbohydrates: 8g; Dietary Fiber: 1g

Family portion

Overstuffed Portabella Mushrooms

Meaty, flavorful portabella mushrooms stuffed with cheesy artichoke and spinach make for a filling-yet-light lunch or dinner.

Yield: 6 stuffed mushrooms

Serving Size: 1 Stuffed Portabella Cap

Meaty and flavorful portabella mushrooms hold up perfectly for filling with hearty ingredients like this cheesy artichoke spinach stuffing. As an appetizer or even a light lunch, our Overstuffed Portabellas are delicious!

Ingredients

6 (3-inch) portabella mushrooms, stems removed and cleaned with damp paper towel
1/2 cup frozen chopped spinach, thawed and drained
1/2 cup quartered artichokes, drained
1/4 cup chopped onion
1/4 cup Italian bread crumbs
1 cup shredded mozzarella cheese
2 teaspoons chopped fresh garlic
1/4 teaspoon salt
1/2 teaspoon black pepper

Directions

Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Place mushrooms on prepared baking sheet and set aside.

In a large bowl, combine remaining ingredients and mix until well combined. Evenly divide mixture on top of each mushroom cap and mound with a spoon.

Bake 30 to 35 minutes, or until heated in center.

NOTE: For a complete meal, we suggest serving with a side of angel hair pasta tossed with olive oil and garlic.

Nutrition Facts

Calories: 90; Total Fat: 4.5g; Saturated Fat: 2g; Cholesterol: 10mg; Sodium: 250mg; Protein: 8g; Carbohydrate: 8g; Dietary Fiber: 2g

Portabella and Halloumi “Burgers”

In this vegetarian burger is a play on the whole sandwich with giant portabella mushroom caps as buns and a slice of grilled halloumi cheese takes the place of the burger.

Yield: 2 burgers

Serving size: 1 garnished “burger” (2 portabella caps and 1 slice halloumi cheese)

Ingredients

4 portabella mushroom caps with stems removed
3 ½ tablespoons balsamic vinegar
2 tablespoons olive oil
2 thin slices halloumi
2 thick slices tomato
Sea salt and pepper
1 handful basil leaves

Directions

Heat grill to medium-high heat (about 450 degrees).  Wash mushroom caps and dry.  In a shallow bowl, combine the balsamic vinegar and olive oil.  Place mushrooms gill side down in the mixture.

When the grill is hot, grill the mushrooms on the gill side first for about 5 minutes or until they start to sweat.  Flip and grill 2-3 minutes more.  Add halloumi to the grill and grill 2 minutes on each side over relatively high heat until grill marks form on the cheese and it becomes soft and pliable.  Sprinkle salt and pepper onto the tomato to taste.

Assemble the “burger” with the mushroom as the bun, the halloumi cheese as the burger, the lightly salted tomato and fresh basil leaves.  Wrap and serve hot.

Nutrition Facts:

Per 1 serving: Calories: 260; Total Fat: 20 g; Saturated Fat: 6 g; Cholesterol: 15 mg; Sodium: 75 mg; Carbohydrate: 13 g; Dietary fiber: 3 g; Protein: 9 g

Foodservice portion

You might also like:

Mushroom Burger Wrap

Mushroom Burger Wrap

Mushroom Turkey Burger

Mushroom Turkey Burger

Mini Mushroom Burgers

Mini Mushroom Burgers

Stuffed Mushrooms

These vegetarian stuffed mushrooms come together in a snap, arranged on skewers ready for grilling. They can stand in for a main dish, side, or even a pre-party nibble. 

Yield: 8 servings (24 stuffed mushrooms)

Serving: 3 stuffed mushrooms

Ingredients

1 pound button or baby portabella mushrooms
4 ounces cream cheese, softened
1 small avocado
1/8 cup chopped jalapeno
Lemon juice
Panko bread crumbs

Directions

If grilling, prepare wooden skewers by soaking in a dish of water as you assemble the mushrooms. This will prevent the wood from scorching on the fire.

Gently dust any dirt off your mushrooms with a clean cloth or a mushroom brush. Remove stem by slightly twisting. Discard stems or save for another recipe.

Halve avocado, remove pit, and mash in a bowl. Add cream cheese, jalapeno, and a dash of lemon juice, and stir until well blended. Pour panko into a bowl or rimmed plate.

Fill mushroom tops with the avocado mixture and level off. Dip each mushroom in the panko and continue with the rest of the mushrooms.

Once all are assembled, carefully slide the mushrooms onto the skewers. If baking in the oven, arrange in a casserole dish.

Grill for 10-15 minutes or bake at 400 degrees for 15 minutes.

Nutrition Facts:

Calories: 140; Total Fat: 9 g; Saturated Fat: 3.5 g; Cholesterol: 15 mg; Sodium: 65 mg; Carbohydrate: 13 g; Dietary fiber: 2 g; Protein: 4 g