Best Grilled Portobello Bisque Recipes

Vegetable Napoleon with Grilled Portobello Mushroom and Tomato Basil Bisque image

Provided by Robert Irvine : Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons butter
1 small red onion, diced
3 celery ribs, diced
1 small red bell pepper, diced
1 pound fresh tomatoes
1 tablespoon tomato paste
1 (16-ounce) can diced tomatoes
1 cup chicken stock
1 cup heavy cream
1/2 cup fresh basil
Salt
Freshly ground black pepper
12 portobello mushrooms, cleaned and gills removed
Salt
Freshly ground black pepper
1/4 cup olive oil
12 slices fresh mozzarella cheese
12 large slices fresh tomato
6 sprigs fresh basil

Steps:

Preheat oven to 375 degrees F.
Melt butter in a large skillet over low heat. Add onion, celery, and bell pepper and saute until they begin to soften. While they are cooking, cut fresh tomatoes in half, squeeze out seeds. Stir the fresh tomatoes into the skillet along with tomato paste and diced canned tomatoes. Bring to a boil, reduce heat to medium low and simmer partially covered to integrate flavors, about 5 minutes. Add stock and cook for another 20 minutes, stirring occasionally.
Season portobello mushrooms with salt and pepper and brush with olive oil. Place on baking sheet in oven for 10 minutes.
Remove pan of tomato mixture from heat, stir in cream and season with salt and pepper, to taste. While the mushrooms are in the oven, puree sauce in batches in food processor. Remove mushrooms from oven and let cool.
To assemble napoleon, place a portobello on serving plate. Top with 1 slice of cheese followed by a slice of tomato, then another slice of cheese, another tomato slice and the second portobello on the top layer. Ladle warm sauce over the vegetable napoleon and finish with a basil sprig, for garnish.

GRILLED PORTOBELLO BISQUE image

Number Of Ingredients 11

4 medium portobello caps, wiped clean with a damp towel and gills scraped out with a table knife
Olive oil, for brushing
Kosher salt and freshly ground black pepper
2 Tbs. unsalted butter
1/2 cup finely chopped yellow onion
2 Tbs. sun-dried tomato paste
1 cup lower-salt chicken broth
1-1/2 cups half-and-half
2 Tbs. brandy
Snipped fresh chives, for garnish
Asian chile oil, for garnish (optional)

Steps:

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the portobellos on both sides with olive oil and season with salt and pepper. Grill the portobellos gill side up until grill marks form on one side, about 3 minutes. Flip and continue to grill until tender, about 2 to 3 minutes more. Finely chop the portobellos. In a 3-quart saucepan, melt the butter over medium-high heat. Add the onion and cook, stirring often, until golden, 3 to 5 minutes. Add the tomato paste and cook, stirring, for 1 minute, then whisk in the broth and portobellos. Purée the soup in a blender until smooth. Return to the pot, add the half-and-half and stir over medium heat until hot, about 5 minutes. Add the brandy and salt and pepper to taste. Serve garnished with chives and a few drops of chile oil, if you like. nutrition information (per serving): Calories (kcal): 250; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 10; Protein (g): 7; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 13; Polyunsaturated Fat (g): 1; Sodium (mg): 350; Cholesterol (mg): 50; Fiber (g): 2;