Best Grilled Portobello Mushrooms With Havarti Cheese Recipes
GRILLED PORTOBELLO MUSHROOMS
How to make the best Grilled Portobello Mushrooms. Simple recipe that's perfect for a portobello steak, grilled portobello mushroom burger, or easy side.
Provided by Erin Clarke / Well Plated
Categories Main Course Side Dish
Time 25m
Number Of Ingredients 10
Steps:
- In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you'd like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time-the longer they sit, the more intense the flavor will be.
- Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.
- To serve, top the portobello mushrooms with the avocado sauce or any topping you like.
Nutrition Facts : ServingSize 1 (of 4), Calories 60 kcal, Carbohydrate 9 g, Protein 3 g, Fat 2 g, Fiber 1 g, Sugar 7 g
PORTOBELLO MUSHROOM GRILLED CHEESE
[DRAFT]
Provided by Food Network
Time 5m
Yield 1 Serving
Number Of Ingredients 3
Steps:
- On a slice of bread, layer two slices of cheese, Portobello mushroom cap, two more slices of cheese, then close sandwich with second slice of bread. Spread both sides of sandwich with softened butter and grill in a pan over medium-low heat on both sides until bread is golden and cheese is melted. Cut in half and serve warm.
GRILLED PORTOBELLO MUSHROOMS
Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!
Provided by BFOLLICK
Categories Appetizers and Snacks Vegetable Mushrooms
Time 1h20m
Yield 3
Number Of Ingredients 5
Steps:
- Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
- In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
- Grill over hot grill for 10 minutes. Serve immediately.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g
GRILLED HAVARTI & MUSHROOMS
There's nothing like the first bite of this sandwich. A crisp buttery exterior gives way to creamy dilled cheese and fresh mushrooms. My friend said she never liked grilled cheese until she tried mine! -Judith Politzer, Burton, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place half of the cheese on four bread slices; top with tomatoes, mushrooms and remaining cheese. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat for 3-4 minutes on each side or golden brown and cheese is melted.
Nutrition Facts : Calories 653 calories, Fat 40g fat (24g saturated fat), Cholesterol 110mg cholesterol, Sodium 1122mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 6g fiber), Protein 28g protein.
THE ULTIMATE GRILLED PORTOBELLO BURGER
Grilled portobello mushroom burgers with grilled eggplant, roasted red peppers, red onion, arugula, and pesto sauce.
Yield 2 burgers
Number Of Ingredients 12
Steps:
- Add the olive oil and balsamic vinegar to a small blender and blend well until smooth. Wash and pat dry the portobello caps and transfer them to a sealable container (or zip-lock bag) along with the balsamic marinade. Allow the mushrooms to marinate at least 15 minutes, up to 1 hour.
- Heat the grill to medium and brush the eggplant slices with olive oil and sprinkle with salt and pepper.
- Place the portobello mushrooms and the eggplant on the hot grill and cover. Cook until grill marks appear, about 2 to 3 minutes for the eggplant and about 5 to 7 minutes for the mushrooms. Flip and continue cooking until vegetables are juicy, tender, and cooked through, about another 2 to 3 minutes for the eggplant and 5 to 7 minutes for the mushrooms. Transfer vegetables to a plate.
- Toast two buns with havarti cheese (or your choice) and layer with a grilled portobello mushroom, a few slices of eggplant, roasted red bell pepper, red onion, and arugula. Drizzle on desired amount of pesto sauce and serve.
GRILLED PORTOBELLO MUSHROOMS WITH HAVARTI CHEESE
This are OH SO YUMMY! I would take one of these over a steak any day of the week. My 20 year old son begs me to make them when he comes to visit on the weekends. They are so meaty and filling it's unbelievable. I make an avocado salsa to put on them that is just incredible as well. Make sure you check out that recipe as well. Recipe is my own.
Provided by Annette W. @greeneyez
Categories Other Main Dishes
Number Of Ingredients 5
Steps:
- Break or cut cap off mushroom. Clean with a damp paper towel or clean tea towel. Do not submerge mushroom in water to clean.
- Brush with olive oil or Zesty Italian dressing between the gills and then turn the mushroom over and lay in either olive oil or Zesty Italian dressing to marinate for at least one hour. Preheat grill to Medium-Medium high.
- Right before grilling, shake excess marinate off.Season the side you are placing down first with salt and pepper. (I use garlic salt and pepper) Place on hot grill. Season side facing up right away with salt and pepper. (or garlic salt and pepper) Grill on each side until mushroom starts to shrivel or lose it's shape slightly. You want it to either start to caramelize or get deep/dark grill marks. Be patient, this can take time.
- Right before you pull the mushrooms off the grill, place a slice (I use 2) of Havarti cheese on top of each mushroom and close the lid for 30 seconds. It will melt fast.
- Serve topped with Avocado salsa (see my recipe) or baby arugula or spinach and either some homemade strawberry vinaigrette or mustard vinaigrette. Enjoy! https://www.justapinch.com/recipes/sauce-spread/salsa/avocado-salsa-annettes.html?p=1
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