Best 5 Grilled Broccoli Mushrooms With Lemons Recipes
**Grilled Broccoli, Mushrooms, and Lemon: A Medley of Grilled Goodness**
Step into a culinary adventure with grilled broccoli, succulent mushrooms, and zesty lemons, a trio of vibrant flavors that dance on your taste buds. This delightful dish, featuring a medley of grilled vegetables, is an ode to the beauty of simplicity. The smoky embrace of the grill lends a tantalizing char to each ingredient, while the squeeze of fresh lemon juice adds a burst of brightness. Whether served as a standalone vegetarian main course or as a vibrant accompaniment to grilled meats and fish, this harmonious blend of flavors promises a satisfying and nutritious meal experience.
**Recipes in the Article:**
1. **Grilled Broccoli and Lemon:** Discover the magic of perfectly charred broccoli florets, kissed with the sunny zest of lemon. This simple yet flavorful recipe showcases the natural goodness of broccoli, enhanced by a sprinkle of herbs and a drizzle of olive oil.
2. **Grilled Mushrooms with Lemon:** Indulge in the earthy goodness of grilled mushrooms, bathed in a zesty lemon marinade. This recipe elevates the humble mushroom to new heights, infusing it with a delightful tang and savory depth of flavor.
3. **Grilled Broccoli, Mushrooms, and Lemon:** Experience the harmonious union of broccoli, mushrooms, and lemon in this vibrant dish. The medley of grilled vegetables, drizzled with a tangy lemon-herb sauce, creates a symphony of flavors that is both refreshing and satisfying.
Embark on this culinary expedition, where the smoky charm of the grill meets the invigorating brightness of lemon, resulting in a symphony of flavors that will tantalize your taste buds and leave you craving more.
GRILLED BROCCOLI & MUSHROOMS WITH LEMONS
These veggies are delicious! Lemony with just a bit of a 'bite'.
Provided by Lauren Conforti
Categories Vegetables
Number Of Ingredients 7
Steps:
- 1. Combine all ingredients in a large ziplock bag (or bowl with secure lid)
- 2. Gently toss, turning bag to coat all pieces well
- 3. Place directly on grill, or you can use a veggie grilling pan with holes so no pieces fall through.
- 4. Grill until just cooked to crisp-tender, but not charred. About 20-30 minutes when set off center of heat.
- 5. Place in serving bowl and squeeze 2-4 of the lemon slices over the broccoli & mushrooms, then drizzle with a bit more olive oil. Toss & serve.
LEMON GARLIC MUSHROOMS
I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- For dressing, whisk together first 5 ingredients. Toss mushrooms with 2 tablespoons dressing., Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving.
Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
GRILLED BROCCOLI AND LEMON WITH CHILE AND GARLIC
Alongside piles of roasted eggplant, the charred broccoli salad has become somewhat of a mascot on the salad display at Ottolenghi restaurants and delis throughout London. So much so, in fact, that it can't be removed from the menu, let alone tampered with. But here, the favorite is played with: Charred lemons and anchovies, savory with umami, add sourness and funk. Serve this alongside your protein of choice, or as part of an al fresco spread.
Provided by Yotam Ottolenghi
Categories salads and dressings, vegetables, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large saucepan of well-salted water to a boil over medium-high. Keep a large bowl of ice water next to it. Meanwhile, trim the broccoli so 2 inches/5 centimeters of stalk remain attached. Cut the broccoli in half lengthwise, then cut each half lengthwise again to give you 4 wedges per head.
- Blanch the broccoli by adding it to the boiling water and cooking for 3½ minutes, until softened. The stalks should retain a nice bite. Use a pair of tongs to remove the wedges and plunge them straight into the ice water to stop them from cooking further. Once completely cool, drain and dry them well, then place in a large bowl.
- Meanwhile, add 6 tablespoons/89 milliliters of oil, the chiles and garlic to a small frying pan and place it over medium heat. Cook for 7 to 10 minutes, stirring occasionally, until the garlic is golden and the chiles start to become transparent. Use a slotted spoon to transfer the solids to a plate lined with paper towels and set aside to cool and crisp further.
- Add the anchovies to the pan and place over low heat. Cook gently, stirring occasionally, for 10 minutes, until an anchovy is soft enough to be easily squashed with the back of a spoon. Set aside to cool completely.
- Place a large, well-greased grill pan over high heat and ventilate your kitchen well. (See Tip for outdoor grilling.) Toss the broccoli gently with 1½ teaspoons olive oil. Once the pan is very hot, grill the broccoli in 2 batches, turning so that all the flat sides have nice grill marks, 6 to 8 minutes per batch. Transfer to a tray to cool down. Grill the lemon rounds for 1½ minutes per side, until nicely charred, then transfer to a chopping board. When cool enough to handle, finely chop the lemon (skin and all) and transfer to a small bowl along with the lemon juice, parsley and remaining 1½ teaspoons olive oil. Mix well and set aside.
- Once the broccoli has cooled, top with the anchovy oil mixture and toss gently to combine. Arrange on a large serving platter and top evenly with the charred lemon mixture. Lastly, sprinkle over the fried chile and garlic and the flaked salt.
GRILLED MUSHROOMS WITH CHIVE BUTTER
Throwing whole mushroom caps onto the grill is a standard and effortless approach, but, because of their concave shape, they often steam rather than sear on one side, which does nothing to concentrate their meaty flavor. Instead, try slicing mushrooms into thick, hearty wedges and threading them onto skewers, flat sides facing out, and you'll be able to sear them successfully. This recipe calls for seasoning the mushrooms with a paprika rub, grilling, then topping with a lemony herbed butter that offsets their smoky char. Serve them as a side, or as a vegetarian main with virtually anything: green salads, couscous salads, grilled vegetables or, for heartier appetites, potatoes of all stripes like latkes, French fries or baked potatoes.
Provided by Alexa Weibel
Categories vegetables, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
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.)
GRILLED BROCCOLI
I started using this grilled broccoli recipe in 1987 when I began cooking light. It's been a favorite side dish ever since. With its lemon and Parmesan flavors, it once took second place in a cooking contest. -Alice Nulle, Woodstock, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place broccoli in a large bowl. Combine lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes. , Toss broccoli; drain broccoli, discarding marinade. Place cheese in a small shallow bowl. Add broccoli, a few pieces at a time, toss to coat., Prepare grill for indirect heat using a drip pan. Place broccoli over drip pan on an oiled grill rack. Grill, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender. If desired, garnish with grilled lemon slices and red pepper flakes.
Nutrition Facts : Calories 107 calories, Fat 8g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 304mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
Tips:
- Choose the freshest vegetables possible. This will ensure that your grilled broccoli and mushrooms are packed with flavor and nutrients.
- Clean the vegetables thoroughly before grilling. This will remove any dirt or debris that could affect the taste of the vegetables.
- Cut the vegetables into uniform pieces. This will help them cook evenly.
- Toss the vegetables with olive oil, salt, and pepper before grilling. This will help them caramelize and develop a delicious flavor.
- Grill the vegetables over medium-high heat. This will help them cook quickly and evenly.
- Flip the vegetables occasionally while grilling. This will prevent them from burning.
- Serve the grilled vegetables immediately. They are best enjoyed hot off the grill.
Conclusion:
Grilled broccoli and mushrooms with lemons is a simple but delicious dish that is perfect for a summer cookout. The vegetables are grilled until tender and slightly charred, and then tossed with a tangy lemon vinaigrette. This dish is a great way to get your daily dose of vegetables, and it is also a good source of vitamins and minerals. If you are looking for a healthy and flavorful side dish, grilled broccoli and mushrooms with lemons is a great option.
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