Best Grilled Potatoes And Mushrooms Recipes

GRILLED TILAPIA PACKETS WITH MUSHROOMS, ZUCCHINI AND POTATOES

Grilled Tilapia Packets With Mushrooms, Zucchini and Potatoes image

Cooking fish on foil packets results in delicious moist flavors and practically zero clean-up. Try experimenting with other vegetables - you never know what you might discover.

Provided by Chef mariajane

Categories Tilapia

Time 12m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

aluminum foil
1 tablespoon pure olive oil
8 petite potatoes (yellow, thinly sliced)
1 zucchini, sliced
8 cremini mushrooms, sliced
4 tilapia fillets, about 4 oz each
1/2 cup pesto sauce
4 teaspoons grated parmesan cheese

Steps:

Cut four 8x14 pieces of foil.
.Preheat barbecue to medium.
Brush foil with oil, fold in half (to crease), then open. On one half, layer potatoes, zucchini and mushrooms. Place Tilapia on top of vegetables. Spoon pesto over fish; sprinkle with cheese.
Fold foil over to cover and crimp edges to seal packages. Grill packages, with lid closed, until fish is firm and opaque and vegetables are tender, 10-15 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 502.2, Fat 6.6, SaturatedFat 1.6, Cholesterol 64, Sodium 122.4, Carbohydrate 77.7, Fiber 10.1, Sugar 5.2, Protein 35.9

GRILLED NEW POTATOES WITH SHIITAKE MUSHROOMS, SHALLOTS AND GOAT CHEESE

Grilled New Potatoes with Shiitake Mushrooms, Shallots and Goat Cheese image

Provided by Bobby Flay

Categories side-dish

Time 1h20m

Yield 40 servings

Number Of Ingredients 13

Ingredients

30 medium red new potatoes
Salt
Canola oil
3 pounds shiitake mushrooms, stems removed, halved and thinly sliced
5 cloves garlic, crushed and pasted with salt
2 shallots, minced
Freshly ground black pepper
3 to 5 sprigs fresh thyme, leaves removed and chopped
2 to 3 tablespoons chopped fresh parsley
Two 10-ounce logs goat cheese, crumbled
Red wine vinegar
Extra-virgin olive oil
Fresh chervil, for garnish

Steps:

Add the potatoes to a large pot, cover by 2 inches with water, season with salt and bring to a boil. Boil until the potatoes are just fork tender but firm, about 10 minutes. Drain and set aside to cool.
In the meantime, coat a large saute pan with canola oil and set over medium-high heat. Add the shiitakes, garlic paste and shallots. Season with salt and pepper and saute until the mushrooms are golden and tender, 7 to 10 minutes. Just before the mushrooms are ready, toss in the thyme and parsley. Remove the mixture from the heat and allow to cool.
Heat a grill to high.
Now, slice your cooled potatoes into 1/2-inch rounds. Drizzle them with a bit of canola oil and sprinkle with salt and pepper. Grill the potatoes until marked and cooked through, 2 to 3 minutes per side.
Toss the cooled mushroom mixture with the goat cheese. Add some red wine vinegar, extra-virgin olive oil and salt and pepper. Top each piece of grilled potato slice with a spoonful of the mushroom mixture. Garnish with chervil.

GRILLED POTATOES AND MUSHROOMS

Grilled Potatoes and Mushrooms image

This is a hit around our house. If you like potatoes and mushrooms you will love this! The two are combined with a soupy sauce and fresh onion, then grilled in a foil pouch to perfection for a great taste sensation.

Provided by DRCOOP

Categories Side Dish Potato Side Dish Recipes

Time 1h30m

Yield 7

Number Of Ingredients 6

Ingredients

8 potatoes, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup fresh sliced mushrooms
1 onion, sliced
½ cup butter
seasoned salt to taste

Steps:

Preheat an outdoor grill for medium to low heat.
Lay a piece of foil large enough to hold all the ingredients flat on a table. Place the potatoes in the center of the foil, pour the soup over the potatoes, then top with the mushrooms and onion. Arrange the butter all over and around the vegetables and then top off with your favorite seasonings. Now either fold foil over to seal or use another large piece to seal the entire package.
Grill over medium to low heat on a top rack, if possible, for 1 hour.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 47.3 g, Cholesterol 34.9 mg, Fat 16 g, Fiber 5.7 g, Protein 6.2 g, SaturatedFat 9 g, Sodium 390.2 mg, Sugar 3.4 g

GRILLED SALMON SALAD WITH WILD MUSHROOMS AND ROASTED POTATOES

Grilled Salmon Salad with Wild Mushrooms and Roasted Potatoes image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1/4 cup finely chopped shallots
1 cup light cream
1 tablespoon Dijon mustard
1 1/2 teaspoons chopped fresh dill or 1/2 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons olive oil
1 pound fresh mushrooms, sliced
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh dill or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 (8-ounce) salmon fillets
6 cups mixed salad greens
2 cups Paprika Roasted Potatoes at room temperature, recipe follows

Steps:

Prepare the dressing: Heat the oil in a small saucepan, and saute the shallots over medium heat until soft. Stir in the cream, mustard, dill, salt, and pepper. Bring to a boil, then quickly lower the heat and simmer until reduced by half. Remove the pan from the heat, pour the dressing into a bowl, and set the dressing aside and cool to room temperature. Heat 2 tablespoons of the oil in a large skillet, and saute the mushrooms over medium heat until they are tender. Transfer them to a bowl and let cool. Preheat the broiler or grill. Mix together the remaining 2 tablespoons oil with the lemon juice, dill, salt and pepper; brush this over the salmon fillets. If you are grilling, cook the fillets about 6 inches away from the heat source, or if you're broiling, about 4 inches away. Cook for 2 to 3 minutes on each side, or according to taste. Spread the salad greens out over a large platter, and top with the cooled mushrooms. Arrange the roasted potatoes around the edge of the platter. Place the salmon fillets over the mushrooms and drizzle with the dressing. Serve immediately.