Posts Tagged ‘grilling’

Portabella Mushrooms filled with Goat Cheese

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

Yield: 2 servings

Serving size: 1 stuffed portabella cap


2 portabella mushrooms – stems removed
1 tablespoon extra virgin olive oil
2 cloves garlic – minced
firm goat cheese – 2 slices or enough to cover mushroom caps
1/4 cup Parmigano Reggiano – grated
flat leaf Italian parsley – roughly chopped


Preheat broiler to HIGH. Place mushrooms onto a rimmed baking sheet. Drizzle oil olive on both sides {using more if necessary}. Place portabellas gill side down. Broil for approximately 8-10 minutes.

CAREFULLY flip portabellas over onto baking sheet. Season with pepper. Add garlic and top with goat cheese slices and Parmigiano. Season with pepper. 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

Foodservice portion

Campfire Mushrooms

A medley of sautéed crimini and portabella mushrooms make this a versatile side that can go with just about everything from grilled meat to eggs for breakfast.

Yield: 4 servings

1 Serving: 1 cup prepared mushrooms


1 pound brown crimini mushrooms, cleaned and cut into thirds
¼ pound portabella mushroom, cleaned and cut into thick slices
¼ pound morels, cut the very end off;  leave whole
2 tablespoons olive oil
3 tablespoons butter
2 cloves garlic, thinly sliced
2 small shallots, thinly sliced
1 spring fresh rosemary
½ lemon juiced
drizzle of red wine or beef stock (about ¼ cup)


Start your campfire using wood;  the smoky flavor will add depth to your mushroom dish.  Once the coals are ready put a cooking grate over the top of the fire, set a large frying pan on top;  add the olive oil and butter.  Heat until melted.

Add the shallots, stir, and cook for a minute.  Add the garlic and rosemary, stir. Add the brown crimini mushrooms, stir, and cook for about 3 – 5 minutes, until slightly soft.  Cooking time will depend on how hot the fire is.  Add the portabella mushroom, stir, and cook for another 3 – 5 minutes. Add the lemon juice, stir and cook for a minute.  Add the wine and cook down for about 5 minutes.  Stir in the morels, and lightly heat for 3 minutes.

Serve over grilled steaks.

Nutrition Facts:

Calories: 200; Total Fat: 16 g; Saturated Fat: 7 g; Cholesterol: 25 mg; Sodium: 20 mg; Carbohydrate: 9 g; Dietary fiber: 2 g; Protein: 5 g

Mushroom Sliders

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

Yields: 4


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


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

Portabella Tostada with Avocado Crema and Tomato Salsa

Tasty grilled portabella tostadas are topped with fresh salsa and creamy avocado for a light and luscious Mexican meal.

Yields: 4

Serving Size: 2 prepared tostadas



1 ripe Hass avocado, diced
½ cup sour cream
2 tablespoons fresh lime juice
Kosher salt

1 cup finely chopped ripe tomato
¼ cup thinly sliced red onion
1 small jalapeño chile pepper, seeded and minced
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon red wine vinegar

4 large portabella mushrooms, stems and gills removed
1 large red onion, cut crosswise into ½-inch slices
Extra-virgin olive oil
2 tablespoons prepared fajita seasoning
2 large bell peppers, 1 red and 1 yellow, each cut into 4 planks
8 flour tortillas (8 inches)
2 cups grated Monterey Jack cheese


In a food processor blend the crema ingredients until smooth. Season with salt. Cover and refrigerate until ready to serve.

In a medium bowl mix all of the salsa ingredients and season with salt. Set aside at room temperature.

Prepare the grill for direct cooking over medium heat (350° to 450°F).

Generously brush the mushroom caps and onion slices with oil and season evenly with the fajita seasoning.

Brush the cooking grates clean. Grill the mushrooms, onion, and peppers over direct medium heat, with the lid closed as much as possible, until browned and tender, turning occasionally. The mushrooms will take 12 to 15 minutes, the onion will take 8 to 10 minutes, and the bell pepper will take 6 to 8 minutes. If necessary, to prevent the mushrooms from drying out, occasionally brush them with a bit more oil. Remove the vegetables from the grill and scrape off any blackened areas of the peppers. Cut the vegetables into thin strips.

Grill the tortillas on one side over direct medium heat, with the lid open, just until warm, 10 to 20 seconds. Turn them over, top each one with ¼ cup of the cheese, and grill just until the cheese melts. Remove from the grill and assemble the tostados with the grilled vegetables, salsa, and crema.

Red Pepper, White Button Mushroom and Blue Potato Salad

Add color to your grilling occasions with these white button mushroom, red bell pepper and blue potato kabobs.

Yield: 4 servings

Serving Size: 2 cups (3 mushrooms, 3 potato halves, and half of a red pepper)


6 2-inch blue potatoes
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon minced fresh rosemary
1 teaspoon salt
12 large white button mushrooms, halved
2 red bell peppers, cut into 2-inch pieces
4 cups mache or arugula lettuce


Preheat grill. While grill heats, boil water and blanch potato cubes for 5 minutes, then cut in half and set aside.

In a large mixing bowl, whisk together oil, vinegar, mustard, rosemary and salt. Add mushrooms, potatoes and pepper pieces and toss to coat, then skewer individually, to create four skewers of each ingredient. Reserve the remaining marinade and grill vegetables until tender, turning once, about five to ten minutes total.

Split lettuce between four plates and place one of each skewer on top; drizzle with reserved marinade and serve either warm or cold.

Nutritional Facts

Calories: 340; Total Fat: 15g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 85mg; Protein: 6g; Carbohydrates: 47g; Dietary Fiber: 6g

Grilled Portabella Pizzas

Pizzas cooked on the grill are a classic summer menu item, and swapping portabellas for pizza crust makes it a fast and simple dinner solution for busy summer nights.

Yield: 4 servings

Serving Size: 1 portabella cap with sauce and cheese


4 large portabella mushrooms
1 tablespoon olive oil
1/2 cup marinara sauce
1/2 cup part-skim shredded mozzarella (or 2 ounces crumbled feta)

Optional ingredients for seasoning and toppings: fresh basil leaves, sea salt, black pepper; and preferred pizza toppings (e.g., black olives, green peppers, pepperoni, etc.)


Gently clean portabellas with a damp paper towel. Trim the stems with a paring knife and use a spoon to scrape the dark brown gills from the underside of the cap. (Tip: Save the stems and gills to make mushroom stock.)

Arrange the sauce, cheeses and topping in small bowls and line them up on a work surface.

Brush the underside of the caps with olive oil and grill, oiled side down, for 3 to 4 minutes over a medium-high flame.

Place the caps on the work surface, cooked side facing up, and if desired season with salt and pepper. Spread 1 to 2 tablespoons of sauce around the cap. Go easy on the sauce as the mushrooms will give off liquid when they cook, and too much sauce can make them soggy. Sprinkle with cheese to cover, then add optional toppings if desired such as black olives, fresh basil leaves and green pepper. Gently place back on the grill (toppings facing up) and cook another 3 minutes, or until cheese is melted.

Nutritional Facts

Calories: 120; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 10mg; Sodium: 290mg; Protein: 6g; Carbohydrates: 8g; Dietary Fiber: 2g

Balsamic Portabella Salad

Grilled portabella mushrooms top baby greens in this meaty vegetarian salad.

Yield: 4 servings

Serving size: 1/2 portabella mushroom with 1 cup of greens


2 Portabella Mushrooms
1 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Balsamic Vinegar
Pinch of Sea Salt
1 Medium Yellow Onion
½ Tbsp. Unsalted Butter
4 Cups Organic Baby Greens
½ Cup Fresh Basil Leaves
1/2 Cup Marcona Almonds
1/2 Cup Crumbled Gorgonzola Cheese (or more to taste)
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Fresh Lemon Juice


Heat the grill to medium heat, while preparing other ingredients.

Peel and halve the onion. Slice into half moon shape slices, as thin as possible. On medium heat, add the butter to a sauté pan until fully melted, add the onions and a pinch of salt. Move around to coat. Continue to stir every few minutes as onions begin to caramelize and turn brown, about 15 minutes.

While onions are cooking, prepare mushrooms. Wipe them clean with a moist paper towel to remove dirt. Cut off the stem and brush each with half of the oil and balsamic vinegar. Sprinkle with sea salt. Put them on the grill with the gill side up to start and close lid, grill for 3 minutes on each side. Note: the freshness and mushroom may vary the cooking time. You want them to be fully warmed through, without getting too soggy. Remove and cool to room temperature.

Prepare salad. In a large bowl, combine the greens, gorgonzola and the tablespoon of the olive oil and lemon juice. Sprinkle a pinch of salt and pepper, and toss gently. This is only lightly dressed, as the onions and mushrooms will also add some moisture to the salad. Cut the portabellas into slices. Top each salad with a quarter of the mushrooms, cheese and marcona almonds. Add more toppings to taste.

Nutrition Facts:

Calories: 230; Total Fat: 18g; Saturated Fat: 6g; Cholesterol: 25mg; Sodium: 290mg; Protein: 9g; Carbohydrates: 13g; Dietary Fiber: 5g

Foodservice portion

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 Mushrooms and Pepper Fajitas

Fajitas are easy to whip up, especially when you put in grilled mixed mushrooms and peppers for a vegetarian version of a classic Mexican favorite.

Yield: 6

Serving Size: 2 Fajitas


1 1/2 pounds mixed mushrooms (Portabella caps, shiitake and crimini)
8 ounces white button mushrooms
1 red bell pepper, halved
1 green bell pepper, halved
1 medium sweet onion, halved
12 each (6 inch) flour tortillas, warmed
8 ounces Feta cheese, crumbled
1/2 teaspoon salt
1 teaspoon whole cumin seeds
2 tablespoons olive oil
1 tablespoons garlic, minced


In a small dry skillet heat cumin seeds until fragrant, about 1 minute. Place in a large bowl with olive oil, garlic and all the mushrooms; toss to mix and coat.

Preheat outdoor grill or broiler. In batches on a grill screen or rack of a broiler pan, place mushrooms, bell peppers and onion. Grill 2 to 3 inches from heat, stirring occasionally, until mushrooms are cooked through, 5 to 8 minutes. Slice vegetable into strips. Place an equal amount on each tortilla; sprinkle with feta cheese and a drizzle of Chipotle cream. Garnish with cilantro, if desired.

Chipotle Cream Sauce: 1 container (8 ounces) sour cream, 1 chipotle pepper, stem and seeds removed, 1/2 teaspoon salt. In the container of a food processor place sour cream, pepper and salt. Process until the pepper is finely chopped, 15 to 30 seconds.

Nutrition Facts

Calories: 380; Total Fat: 17g; Saturated Fat: 7g; Cholesterol: 35mg; Sodium: 1040mg; Protein: 14g; Carbohydrate: 44g; Dietary Fiber: 4g

Rosemary Chicken and Mushrooms with Mixed Vegetables

Get the grill going! Cook up chicken, mushrooms, vegetables and fresh herbs for a satisfying summer dish.

Yield: 4 portions

Serving Size: 4 oz. chicken with 2 cups vegetables


  • 1 chicken, bone in and skin on (cut into two each breasts, thighs, drumsticks)
  • 1 lb White button mushrooms
  • 1/3 cup olive oil, plus extra for brushing vegetables
  • 2/3 cup low-sodium vegetable broth
  • 1/4 cup minced fresh rosemary, divided
  • 1 tsp Freshly ground black pepper
  • 4 6 inch sprigs rosemary with woody stems
  • 2 lbs Assorted summer vegetables cut into 1-inch pieces (summer squash, onion wedges, bell peppers, tomatoes)


Preheat grill.

Place chicken and mushrooms in separate gallon-size plastic zipper bags. Whisk together olive oil, vegetable broth, rosemary and pepper and pour half of mixture in each bag. Seal bags and turn several times to coat food with rosemary oil. Bags may be prepared the night before and stored in refrigerator. If refrigerated, return chicken to room temperature before grilling.

Place chicken on grill skin side down and turn when skin turns deep brown. Grill chicken until crispy on outside and juices run clear when pierced with a fork, about 20 to 35 minutes. Remove and place on a platter; cover with foil and let rest for about 10 minutes.

While chicken cooks, thread mushrooms onto rosemary sprigs and other vegetables onto bamboo or metal skewers. Keep like vegetables together and brush them, excluding mushrooms, lightly with olive oil.

While chicken rests, grill vegetables. Start with firmer vegetables like mushrooms, onions and bell peppers, followed by softer ones like summer squash and tomatoes. Rotate once and grill until lightly charred and tender, about 10 minutes for firmer vegetables, 6 for softer vegetables.

Add vegetables to platter with chicken and serve.

Nutrition Facts: Calories: 300; Total Fat: 18g; Saturated Fat: 2.5g; Cholesterol: 45mg; Sodium: 660mg; Protein: 22g; Carbohydrates: 16g; Dietary Fiber: 4g

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%