Best 5 Grilled Portobellos With Mozzarella Salad Recipes
**Grilled Portobello Mushrooms with Mozzarella Salad: A Delightful Fusion of Flavors**
Indulge in the delectable Grilled Portobello Mushrooms with Mozzarella Salad, a culinary masterpiece that tantalizes the taste buds with its symphony of flavors and textures. Perfectly grilled portobello mushrooms, their meaty texture absorbing a smoky char, serve as the canvas for a delectable topping of melted mozzarella cheese, creating a rich and gooey contrast. Accompanying this savory duo is a refreshing salad of crisp romaine lettuce, juicy tomatoes, and sliced red onions, tossed in a tangy balsamic vinaigrette. The interplay of earthy mushrooms, creamy cheese, and vibrant salad elements makes this dish a feast for both the palate and the eyes. Whether served as a main course or a hearty side, this grilled portobello and mozzarella salad promises an unforgettable culinary experience.
GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare the barbecue (medium-high heat).
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
- Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.
ASSORTED GRILLED PORTOBELLO PIZZAS
Steps:
- Preheat the grill to high heat.
- Remove bottom stem from portobello. Brush both sides with olive oil and sprinkle the inside of each mushroom with salt and garlic pepper. Place the mushrooms on the grill bottom side up. Grill for 2 to 3 minutes on each side rotating half way through to achieve grill marks.
- Remove from grill, placing the mushrooms bottom side up. Fill with your choice of the assorted sauces and top with your choice of cheese.
- Return the mushrooms to the top rack or shelf of your barbeque, close lid and reduce heat to medium high and cook for 5 minutes or until the cheese is melted.
- Remove and place on a cutting board and cut into triangles like a pizza. Serve immediately.
PESTO-STUFFED GRILLED PORTOBELLOS
Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.
Provided by Larry Short
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 3
Number Of Ingredients 8
Steps:
- Remove stems from mushrooms and finely chop stems.
- Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
- Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.
Nutrition Facts : Calories 282.3 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 4.1 g, Protein 14.5 g, SaturatedFat 6.4 g, Sodium 296.8 mg, Sugar 4.5 g
GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES AND FRESH MOZZARELLA
Great on the grill but you can cook these on the stove and finish them off in the broiler. To avoid watery portobellos, cook the downside facing up first, then turn them so all the moisture cooks away. Minimal effort, maximum dining pleasure. Recipe courtesy Giada De Laurentiis Show: Everyday ItalianEpisode: Grilling Show
Provided by Sharon123
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the barbecue (medium-high heat).
- Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Sprinkle garlic powder, onion powder and red pepper flakes on now if using.
- Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
- Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
- Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.
- Drizzle with a splash of balsamic vinegar to finish off if desired. Enjoy!
Nutrition Facts : Calories 387.3, Fat 33.5, SaturatedFat 10.3, Cholesterol 44.9, Sodium 369.1, Carbohydrate 8.7, Fiber 2.3, Sugar 5.1, Protein 15.4
PORTOBELLO-SPINACH SALAD
This salad could make a great entree as well as a side. The combination of the onions and the portobello mushrooms is so delicious, further enhanced by the flavorful dressing.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first seven ingredients; set aside., In a large skillet, saute mushroom and onion in oil until tender. In a serving bowl, combine the spinach, mushroom mixture and tomatoes. Drizzle with dressing; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 290 calories, Fat 26g fat (5g saturated fat), Cholesterol 6mg cholesterol, Sodium 367mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.
Tips:
- Choose the right mushrooms: Look for large, firm portobello mushrooms with smooth, evenly colored caps. Avoid any mushrooms that are bruised or have blemishes.
- Clean the mushrooms: Use a damp paper towel to gently wipe the mushrooms clean. Avoid rinsing them under water, as this can make them soggy.
- Remove the stems: Using a sharp knife, carefully twist and remove the stems from the mushrooms. You can discard the stems or save them for another recipe.
- Marinate the mushrooms: Marinating the mushrooms in a flavorful mixture of olive oil, herbs, and spices helps to infuse them with flavor. Let them marinate for at least 30 minutes, or up to overnight.
- Grill the mushrooms: Preheat your grill to medium-high heat. Brush the mushrooms with olive oil and grill them for 5-7 minutes per side, or until they are tender and slightly charred.
- Assemble the salad: While the mushrooms are grilling, prepare the salad by combining the arugula, tomatoes, mozzarella cheese, and balsamic vinaigrette in a large bowl. Toss to combine.
- Serve the salad: Place the grilled portobello mushrooms on top of the salad and serve immediately.
Conclusion:
Grilled portobello mushrooms with mozzarella salad is a delicious and easy-to-make summer dish. The mushrooms are packed with flavor from the marinade and grilling, and the mozzarella cheese and balsamic vinaigrette add a touch of richness and acidity. This salad is perfect for a light lunch or dinner, and it can also be served as a side dish. With its combination of flavors and textures, grilled portobello mushrooms with mozzarella salad is sure to be a hit at your next gathering.
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