Posts Tagged ‘grilled portabella’

VIDEO: Grilled Mushroom Cobb Salad Recipe

Sometimes basics are best. Get your greens—and a healthy serving of mushrooms—in this crave-worthy Grilled Mushroom Cobb Salad topped with meaty portabella mushrooms.

Do we have you convinced? Find the full recipe here.

Portabella Mushroom BBQ Burger

Adrianna from A Cozy Kitchen whips up a tangy, sweet summer treat with this Portabella Mushroom BBQ Burger that swaps the meat on the grill for a hearty portabella. 

Now that grilling season is finally here, it’s time to grill everything. I mean, everything! While I’m usually the first one to request a meaty burger, made using freshly ground beef and pork, there are times when I’m simply in the mood for something lighter, and well, healthier. This is when I turn to mushrooms. I still want a burger, yes, but I’m looking for something that won’t leave me feeling overly full. Portabellas have an awesome meat-like texture and are filling and wholesome. They grill up like a champ (they’re really hard to overcook) and luckily for me, fit perfectly in between two sesame seed burger buns.

I like to make a quick homemade BBQ sauce; they’re really tasty on portabella mushrooms. Of course, if you’re looking for a short-cut, feel free to use store-bought BBQ sauce. The coleslaw, however, is an absolute must. The crispness, when paired with a soft, saucy mushroom, is really delightful. The acidity and crunch make this burger balanced and all around tasty.

Portabella Mushroom BBQ Burger

Cole Slaw: 

3 tablespoons mayonnaise

1 tablespoon red wine vinegar

1/4 teaspoon freshly ground black pepper

1 1/2 cup red cabbage

1 1/2 cup white cabbage

1 rib of celery, thinly sliced

BBQ Sauce: 

1/2 cup ketchup

2 tablespoons brown sugar

1 tablespoon molasses

2 garlic cloves, minced

1 teaspoon Worcestershire

1/2 teaspoon smoked sweet paprika

1/4 teaspoon freshly ground black pepper

a few dashes of hot sauce

Portobello Burgers:

4 portabella mushrooms

4 hamburger buns



1. To a medium bowl, mix together the mayonnaise, red wine vinegar and pepper. Add the red cabbage, white cabbage and celery; toss until evenly coated with the dressing. Place in the refrigerator until you’re ready to assemble the burgers.

2. To a saucepan, add the balsamic vinegar and simmer over medium heat until the vinegar reduces to about 1/4 cup (eyeballing this measurement is fine). Pour in the ketchup, brown sugar, molasses, garlic cloves, Worcestershire, paprika, black pepper, a few dashes of hot sauce and a splash of water. Simmer mixture for about 20 minutes, until it’s thickened and resembles the consistency of barbecue sauce.

3. Preheat the oven to 350 degrees F. Line a baking sheet with parchment or foil. Place the portabellas side by side on the baking sheet and brush liberally with barbecue sauce. Bake in the oven for 15-20 minutes, until the portabellas are tender when poked with a knife. Alternatively, you could grill the portabellas over low heat for 20 minutes.

4. To assemble the burgers, toast the buns, add the portabella to the bottom half of the bun, top with coleslaw and then top with the burger bun. Repeat process with the other burgers and serve immediately.


Grilled Portabellas Stuffed with Spinach, Fresh Pesto and Goat Cheese

We’re in the throes of it now, mushroom friends. And by “it,” I mean summer. It is truly hard for us to believe that by Monday August will be upon us.  Of course, it only takes a quick step outside before all makes sense again.  It’s hot out there and neither an open flame in the kitchen nor the overstuffed feeling that comes from heavy eating sounds particularly appealing.

If you are entering the weekend in a similar mindset, we have a fresh summer dinner idea for you, straight from the patio of a humble Mushroom Channel team member!

Grilled Portabellas Stuffed with Spinach, Pesto and Goat Cheese

1/2 cup prepared pesto (I defrosted some from last summer but a favorite jarred variety would work just fine)
1 cup spinach leaves
1 cup basil leaves
4 portabella mushroom caps, excess dirt brushed off and stem removed
Cooking spray
4 oz  goat cheese

Fresh pepper to taste

I actually found that the easiest way to start was to give each mushroom cap a light coating of olive oil or cooking spray all the way around, then season it generously with fresh pepper.

Spread an even amount of pesto at the base of each mushroom.  From there, start alternating layers of basil and spinach leaves. Three of each is more than enough but it will wilt down. From there, press your goat cheese into the the top leaves to secure all the filling.

These are on the grill 8-10 minutes total (with lid closed) and are ready when the cap turns dark brown and the goat cheese is getting golden on the top. I served with undressed fresh salad and some chilled carrots leftover from a previous roasting session. If you want to replicate the face I made, I don’t see anything wrong with playing with your food- these are fun-gi, right?

Wordless Wednesday: Grilled Portabella Sandwich from Everybody Likes Sandwiches

Grilled Portabella Sandwich from Everybody Likes Sandwiches.  I saw this post, I considered the source and then I vowed to make it this week.

Grilled Stuffed and Summered Portabella Mushroom Caps

It’s about 85 degrees here in Chicago and we’re standing at the gateway of an idyllic summer weekend. If you think at all like me,  you need to remember to buy some charcoal on my way home tonight.

Grilling is a simple summer essential. Clean-up is a cinch, it cuts out unnecessary oils and fats and it infuses food with a taste that pops out the flavor of eternal August.  If my team is going to get the fire going, we’re probably going to grill every part of the meal from corn to peaches. To mushrooms.  If you’re looking at the beauty below, you’re beginning to understand why.

It started a couple weeks ago when my partner in crime and I took a 2 hour drive from a tiny Wicker Park apartment up up up into the woods, dunes and clear waters of coastal Michigan to visit friends and particularly the Holland Farmer’s Market, a legend of locally grown goodness. We saw chickens (and a turkey).  We visited the apples I’ll be making pies with in a couple short months. We sat in deck chairs and and let our skin get fully saturated with sunlight. It was pretty great.

And then we made these mushrooms.  More specifically, then we made UP these mushrooms with two fresh portabella caps and whatever we could find in the cottage fridge. This included all of the following:

  • freshly chopped asparagus
  • farmer’s cheese
  • olive oil
  • 1  leftover piece of bacon from the morning’s pancake breakfast
  • parsley
  • about a handful of leftover vegetarian spicy ground “beef”
  • green onions
  • garlic salt
  • pepper

They were the kitchen sink of stuffed mushrooms. And they were DELICIOUS. That’s my favorite thing about stuffing mushrooms of all sizes- chop it small enough and include enough stuff to hold the mixture together and you’ve got a really good meal.  I brushed the bottoms with olive oil and they went straight onto the grill only to come off about ten minutes later with that elusive, Elysian summer-in-Saugatuck taste.