Best 3 Contest Winning Grilled Mushrooms Recipes

GRILLED MUSHROOMS WITH CHIVE BUTTER

Steps:

• Prepare the herbed butter: In a medium bowl, combine the butter, chives, garlic, lemon zest, oregano, salt and pepper. Using a large fork, mash to combine. Using a spatula, transfer the herbed butter to a piece of parchment paper, and roll the butter into a tight cylinder, twisting the edges of the paper on both sides to seal. Transfer to the refrigerator. (Butter can be made in advance and will keep for up to 2 weeks.)
• Heat your grill to high. (This is crucial to ensure that the mushrooms char.)
• Meanwhile, in a small bowl, prepare the rub: Combine the salt, pepper, onion powder, garlic powder and smoked paprika. (Makes 2 1/2 teaspoons.)
• Prepare the mushrooms: Remove the stems and wipe the tops clean using slightly moistened paper towels. Slice each into 3/4-inch-thick strips. Transfer them to a large baking sheet, one sliced mushroom cap at a time. (Keeping the same mushrooms together will make for a more uniform appearance once you thread the mushrooms onto skewers.) Brush the sliced mushrooms all over with the olive oil, turning to coat.
• Sprinkle the rub all over the mushrooms, turning them until seasoned on all sides.
• Thread the mushrooms onto skewers: To make 4 planks, you'll need eight 10-inch skewers, using about 1/4 of the mushrooms for each plank. (You can use skewers of any length with any number of mushroom slices.) Insert a skewer through the top left side of one mushroom piece and push it through the bottom. Insert a second skewer through the top right side of the mushroom. Gently push the mushroom up toward the top of the skewers, working each side little by little, and leave at least a 1-inch handle at the top. Repeat, keeping the both skewers parallel, threading as many mushroom pieces as will fit, and leaving at least a 1-inch handle at the bottom. (Don't be too precious about threading the mushrooms. Some will break, but thread them securely and they'll still taste delicious after grilling.)
• Once you've threaded all your mushrooms, transfer them to the hot grill, flat-sides down over the flame. Cook on one side until charred, 6 to 7 minutes, then flip and cook the other side for another 6 to 7 minutes. (Don't undercook them. Grilling mushrooms until they are visibly charred concentrates their flavor and results in a pleasantly hearty, chewier texture.)
• Serve hot, topped with slices of compound butter. (You'll have more butter than you need, but any leftover butter will keep, refrigerated, for up to 2 weeks. Use on grilled or roasted vegetables, pasta, bread or rice.)

CHARMOON'S AWARD WINNING GRILLED PORTOBELLOS

Steps:

• Prepare a fire for grilling, if using coals, or set up a gas grill.
• Clean the portabello mushrooms: cut off and discard the dirty stalk bottoms before turning the mushroom upside-down, to prevent loose dirt from falling onto the gills. Then, invert the mushroom (cap down), and remove the remaining stalk by cutting off the base of the cap. Set aside for later use.
• With a cleaning brush, remove any loose dirt from the cap, and the underside. For a final cleaning, wipe the cap with a moistened towel. Lay the caps, gills down, on a cutting board. Cut through the caps to make cross section slices about 1/3 inch thick. Pile slices on a plate or tray.
• Vigorously shake the marinade in the jar, then pour into a large bowl.
• Brush the grill lightly with olive oil.
• With tongs, grab 1 1/2 mushrooms worth of mushroom slices, and immerse briefly into the bowl of marinade. Loosen the tongs somewhat and quickly stir/swish the mushrooms around, to let all surfaces of the mushroom get coated. Then immediately pull the slices out, allow to drip-drain for a moment over the bowl, and spread, cut surfaces down, onto the grill.
• Note: it is very important to not let the mushrooms sit too long in the marinade?the gills will get soggy, and the end result will be ruined. Grill the mushrooms until well browned on one side. Baste the upper sides with the marinade, and turn. Cook until second side is well grilled. (Total cooking time is 4 to 8 minutes, depending on fire temperature, the mushroom slice-thickness, and desired doneness.)
• Remove mushrooms from the grill onto serving plate. Repeat with the remaining mushroom slices. Cool briefly, and enjoy!
• Mix all the liquids into a sauce pan, and bring to a high simmer. While heating, coarsely chop the garlic and ginger, and stir into the heating liquid. Cook at a high simmer, uncovered, for a bout 20 minutes, stirring occasionally. Remove from heat, and allow to cool. Pour into a glass jar, seal with a tight lid, and refrigerate overnight. (Marinade can be used immediately, but flavors will improve overnight).

CONTEST-WINNING GRILLED ROAST BEEF SANDWICHES

Steps:

• In a large skillet, saute the onion, green pepper, mushrooms and garlic in oil until tender; sprinkle with salt and pepper. On four slices of bread, layer two slices of cheese, two slices of beef and a fourth of the vegetable mixture. Top with the remaining cheese and bread. , Butter outside of bread; sprinkle with garlic salt if desired. On a hot griddle or large skillet, toast sandwiches for 3-4 minutes on each side or until golden brown.