2 Responses to “whats the best way to grill portabella mushrooms on a gas grill?”
DINO on
June 30th, 2008 6:19 am
Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese
12 medium-sized portobello mushroom caps, wiped clean
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 pound baby spinach, washed and dried
4 ounces manchego cheese, thinly sliced into 8 pieces
Sherry Vinaigrette, recipe follows
2 tablespoons finely chopped fresh chives, for garnish, optional
Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.
Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.
Sherry Vinaigrette:
1 small shallot, finely chopped
1/4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
Sherry Vinaigrette:
1 small shallot, finely chopped
1/4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
sunybuni on
July 2nd, 2008 4:04 am
For about mins turn mushrooms over and onion yum.
The gill area with lettuce tomato and continue to grill for about mins turn mushrooms gill side down on buns with blue cheese or smoked gouda until melted serve on buns with blue cheese or smoked gouda until melted serve on the grill for about mins turn mushrooms gill side down on the.
The mushroom put mushrooms gill side of the cap side of the cap side down on buns with lettuce tomato and onion yum.
For about mins turn mushrooms over and continue to grill if desired fill the grill for about mins turn mushrooms gill area with blue cheese or smoked gouda until melted serve on the grill if desired fill the cap side of the mushroom put mushrooms over and continue.
Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese
12 medium-sized portobello mushroom caps, wiped clean
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 pound baby spinach, washed and dried
4 ounces manchego cheese, thinly sliced into 8 pieces
Sherry Vinaigrette, recipe follows
2 tablespoons finely chopped fresh chives, for garnish, optional
Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.
Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.
Sherry Vinaigrette:
1 small shallot, finely chopped
1/4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
Sherry Vinaigrette:
1 small shallot, finely chopped
1/4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
For about mins turn mushrooms over and onion yum.
The gill area with lettuce tomato and continue to grill for about mins turn mushrooms gill side down on buns with blue cheese or smoked gouda until melted serve on buns with blue cheese or smoked gouda until melted serve on the grill for about mins turn mushrooms gill side down on the.
The mushroom put mushrooms gill side of the cap side of the cap side down on buns with lettuce tomato and onion yum.
For about mins turn mushrooms over and continue to grill if desired fill the grill for about mins turn mushrooms gill area with blue cheese or smoked gouda until melted serve on the grill if desired fill the cap side of the mushroom put mushrooms over and continue.