Best 4 Broiled Mushrooms Recipes

**Indulge in the Savory Delights of Broiled Mushrooms: A Culinary Journey**

Mushrooms, versatile culinary treasures, take center stage in this collection of enticing broiled mushroom recipes. From the classic simplicity of Garlic Butter Broiled Mushrooms to the tantalizing flavors of Herb Butter Broiled Mushrooms, these recipes offer a symphony of tastes to satisfy every palate.

Embark on a culinary adventure with our featured recipe, Garlic Butter Broiled Mushrooms, where fresh mushrooms are enveloped in a luscious blend of melted butter, garlic, and herbs, creating a delectable appetizer or side dish.

For those seeking a zesty twist, the Lemon Butter Broiled Mushrooms recipe tantalizes taste buds with a vibrant combination of lemon, butter, and herbs, resulting in a refreshing and aromatic dish.

Craving a smoky and savory treat? The Smoked Paprika Broiled Mushrooms recipe delivers with its infusion of smoked paprika, garlic, and olive oil, creating a smoky and flavorful experience.

If you're a fan of bold flavors, the Spicy Broiled Mushrooms recipe is sure to ignite your senses. A blend of chili powder, cumin, paprika, and garlic elevates the mushrooms to a new level of spiciness, making them an unforgettable snack or addition to your main course.

Lastly, our Balsamic Glaze Broiled Mushrooms recipe offers a sweet and tangy twist. Balsamic vinegar, honey, and fresh thyme come together to create a luscious glaze that complements the earthy flavors of the mushrooms, resulting in an elegant and sophisticated dish.

With these tantalizing broiled mushroom recipes at your fingertips, you're guaranteed to impress your taste buds and leave your guests craving more. So, gather your ingredients, fire up your broiler, and embark on a culinary adventure that celebrates the versatility and deliciousness of mushrooms.

Check out the recipes below so you can choose the best recipe for yourself!

BROILED PORTOBELLO MUSHROOMS WITH SAUTEED VEGETABLES

Broiled Portobello Mushrooms with Sauteed Vegetables image

There's quite a bit more than mushrooms and bell peppers in this dish. It's a hearty and substantial dish, using whole portobello mushroom caps and a generous topping of vegetables.

Provided by Chef AidF

Time 1h10m

Yield 2

Number Of Ingredients 15

Ingredients

¼ cup balsamic vinegar
¼ cup olive oil
5 sprigs fresh thyme, leaves stripped
1 medium lemon, juiced
2 large portobello mushroom caps
salt and ground black pepper to taste
2 tablespoons olive oil
1 zucchini, chopped
1 red bell pepper, chopped
1 medium beefsteak tomato, diced
2 piece (blank)s artichoke hearts, drained and chopped
2 cloves garlic, minced
10 leaves fresh basil, chopped
¼ cup panko bread crumbs
½ cup grated Parmesan cheese, divided

Steps:

Mix balsamic vinegar, ¼ cup olive oil, and thyme together in a measuring cup. Pour lemon juice through a strainer (to keep seeds out) into the marinade. Whisk the marinade until the olive oil and balsamic vinegar are one even mixture.
Place mushroom caps in a glass dish that can be used for marinating. Pour the balsamic marinade over them, cover the dish, and let them sit for 15 minutes.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a metal baking dish with foil.
Transfer mushrooms to the prepared baking dish, gills up, and cover with some of the marinade and salt and pepper.
Bake in the preheated oven for 30 minutes.
While mushrooms bake, heat 2 tablespoons oil in a skillet over medium heat. Saute zucchini and bell pepper in the hot oil for 10 minutes. Add tomato, artichoke hearts, garlic, and basil; saute for 5 minutes more. Turn the heat off and mix in panko bread crumbs and 1/4 cup Parmesan cheese.
Once the mushrooms are done baking, take them out of the oven and add the sauteed mixture on top. Sprinkle with remaining Parmesan cheese. Turn on the oven's broiler.
Broil with the oven door open until Parmesan cheese on top is bubbly, about 2 minutes. Take the pan out and use a spatula to place the mushrooms onto a serving plate with sauteed vegetables. Serve immediately.

Nutrition Facts : Calories 755.2 calories, Carbohydrate 72.3 g, Cholesterol 17.6 mg, Fat 49.5 g, Fiber 22.7 g, Protein 28.2 g, SaturatedFat 9.7 g, Sodium 516.2 mg, Sugar 18.5 g

BROILED SALMON WITH ASPARAGUS AND SHIITAKE MUSHROOMS

Broiled Salmon with Asparagus and Shiitake Mushrooms image

If using farmed salmon, broil it for 4 to 5 minutes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 25m

Number Of Ingredients 9

Ingredients

1/4 cup soy sauce
3 tablespoons fresh lemon juice, plus wedges for serving
3 tablespoons sugar
2 teaspoons finely grated peeled fresh ginger (from a 1-inch piece)
1 bunch asparagus, trimmed and halved crosswise
12 ounces shiitake mushrooms, stems removed, halved if large
3 tablespoons safflower oil, plus more for drizzling
Coarse salt and freshly ground pepper
4 skinless salmon fillets (each about 5 ounces and 3/4 inch thick), preferably wild

Steps:

Preheat broiler with rack 4 inches from heating element. Stir together soy sauce, lemon juice, sugar, and ginger in a small bowl until sugar is dissolved.
In a large straight-sided ovenproof skillet, toss asparagus and mushrooms with oil, season lightly with salt and pepper, and spread in an even layer. Broil 5 minutes. Add soy-sauce mixture, stir to coat, and broil 3 minutes more.
Add salmon, sprinkle with salt, and drizzle with oil and some sauce from pan. Broil 2 to 3 minutes more (for medium-rare). Serve, with lemon wedges.

BROILED SALMON FILLET WITH BACON, WILD MUSHROOMS AND OYSTER SAUCE

Broiled Salmon Fillet with Bacon, Wild Mushrooms and Oyster Sauce image

Provided by Food Network

Time 22m

Yield 4 first-course servings

Number Of Ingredients 7

Ingredients

One 1 pound salmon fillet, about 1-inch thick
5 thin slices smoky bacon
1 cup diced fresh shiitake mushrooms, very firmly packed
1 teaspoon finely minced garlic
2 tablespoons minced parsley
2 tablespoons Chinese Oyster sauce
Pinch of freshly grated nutmeg

Steps:

Pre-heat broiler. Season the salmon fillet well with salt and pepper. Wrap 3 of the bacon slices, evenly spaced, around the salmon filet. Place fillet on roasting pan, and place under broiler. Cook until just done (about 10 minutes).
Meanwhile, prepare the sauce. Cut the remaining two slices of bacon into small squares. Place in a heavy saute pan over high heat. Cook until medium-brown, about 2 minutes. Spill out all but 1 teaspoon of the bacon fat. Lower heat to medium-high. Add the shiitake mushrooms, stir well, and saute until mushrooms become golden-brown, about 3 minutes. Turn heat down to medium, and stir in garlic and parsley. Cook for one minute. In a bowl, combine the oyster sauce with 1/4 cup of hot water. Blend, and add to saute pan. Cook one minute over medium heat. Season well with nutmeg.
To serve, remove the wrapped bacon from the salmon (you may discard the bacon, or use it as a garnish). Delicately slice the salmon along the natural separations, and divide among 4 plates. Top each with a quarter of the sauce, and with a flat parsley leaf for garnish.
Recommended Wine: 1994 Saintsbury Garnet Carneros Pinot Noir

BROILED MUSHROOMS

Broiled Mushrooms image

In the fall, check out your local produce markets for fresh mushrooms. Shiitakes are great, and oyster mushrooms work well in the this recipe too! Adapted from The New Basics Cookbook.

Provided by Sharon123

Categories Vegetable

Time 17m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb fresh shiitake mushrooms (try a mix!) or 1 lb oyster mushroom, stems removed (try a mix!)
6 tablespoons fresh lemon juice
4 garlic cloves, finely minced
4 tablespoons parsley, coarsely chopped
2 tablespoons olive oil
fresh ground black pepper, to taste

Steps:

Preheat the broiler. Clean the mushroom caps with a damp paper towel. Save the stems for stock or to flavor sauces.
In a small bowl, combine 4 tablespoons of the lemon juice,the garlic, 3 tablespoons of the parsley, and the oil and pepper. Mix well.
Line a 17x11" jelly roll pan with foil. Arrange the mushrooms,top side up, on the foil, and brush generously with the lemon juice mixture.
Place the mushrooms 4 inches from the heat and broil until just tender, 5 to 7 minutes.
To serve, sprinkle the mushrooms with the remaining 2 tbsp lemon juice, 1 tbsp of parsley, and pepper to taste.
Enjoy!

Tips:

Choose the right mushrooms. Any type of mushroom can be broiled, but some varieties are better suited for this cooking method than others. Cremini, shiitake, and portobello mushrooms are all good choices.
Clean the mushrooms thoroughly. Use a damp paper towel to wipe away any dirt or debris from the mushrooms. You can also rinse them quickly under cold water, but be sure to pat them dry before broiling.
Slice the mushrooms evenly. This will help them cook evenly. If you are using large mushrooms, such as portobellos, you can slice them into thick slices or even stuff them with your favorite fillings.
Toss the mushrooms with olive oil and seasonings. This will help them brown and caramelize in the broiler. You can use any seasonings you like, but salt, pepper, garlic powder, and onion powder are all good choices.
Broil the mushrooms for 5-10 minutes, or until they are tender and slightly charred. Keep an eye on them so that they don't burn.
Serve the mushrooms immediately. They are best enjoyed hot and fresh out of the oven.

Conclusion:

Broiled mushrooms are a quick, easy, and delicious side dish or appetizer. They are also a great way to add some extra vegetables to your diet. With just a few simple ingredients and a few minutes of your time, you can have a tasty and healthy dish that the whole family will enjoy.

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